Oreo Cupcakes

What you'll need:
1 package oreo cookies
devils food cake mix - made up
whipping cream (not cool whip)
powdered sugar
vanilla extract

First preheat your oven to the cake mix's instructions (probably 350).

Get your oreos ready:
- Cut 12 oreo's in half for garnish
- Twist apart 24 oreos keeping the cream on one of the halves. Put the half with the cream on the bottom of the cupcake liner, cream side up. Set the other halfs aside for crumbling.
- Take all extra oreos and crumble them up fine (I used a food processor) and set aside for frosting/filling.

Mix up your cake mix according to directions on the box. Divide between liners, filling almost to the top of the liner.

Bake according to your cupcake package's directions then let cool completely.

Frosting/filling:
2 1/2 c. whipping cream
8 Tbsp. powdered sugar
1/2 tsp. vanilla extract
1 c. Oreo cookie crumbs

In the bowl of an electric mixer, whip the cream, sugar and vanilla until stiff. Gently fold in the cookie crumbs. Scoop the mixture into a piping bag (or gallon size ziplock bag), and using a 1M tip (just make sure it has a very large opening or the cookie crumbs will clog it), and inject filling into each cupcake by sticking the tip into the middle of the cupcake and squeezing it a bit. Frost the cupcakes and top with 1/2 of an oreo.

*Wait to frost until an hour or two before serving so the frosting is fresh. The day after her birthday, the frosting seemed drier.

Store all leftovers in the refrigerator. Makes 24 cupcakes.

Cheese Cake Cupcakes

I'm addicted to these now and am craving them...too bad they're all gone now.

What you'll need:
graham cracker crumbs (you can buy them that way or you can crush your own, I crushed my own in a food processor...it took about 1 1/2 packages from the box)
butter
sugar
french vanilla cake mix - made up
cream cheese (2 packages)
unsalted butter
almond extract
powdered sugar
vanilla extract
strawberries for garnish

First line your cupcake pan with cupcake liners and preheat your oven according to your cake mix directions (probably 350).

Graham Cracker Crust:
2 1/4 c. graham cracker crumbs
1/3 c. sugar
1/2 c. butter, melted

In a small bowl, combine crumbs and sugar; stir in butter. Divide between cupcake liners and press. You'll want it to fill about 1/3 of the bottom with the crust after it's pressed.

Mix up your cake mix according to the box's directions. Pour over your graham cracker crust, divided between the cupcake liners. Fill until it's almost to the top of the liner. Then bake according to the cupcake directions on the cake mix box.

Frosting (probably the best part of this recipe!):
3 sticks unsalted butter at room temperature
1 lb cream cheese at room temperature
1 lb powdered sugar
1 tsp vanilla extract
1/2 tsp almond extract

Cream the butter and powdered sugar together until smooth. Add extracts and powdered sugar and blend until desired consistency is reached. (Thanks Randee for this frosting recipe!)

Once your cupcakes are completely cooled, top your cupcakes with the frosting and garnish with a strawberry. I watched this video for tips to frost:
How to Frost Cupcakes
makes 24 cupcakes