Mint Oreos pretty much rock. First of all, they are double stuffed, which is pretty awesome. Second, the minty cream filling is a really cool green color. After my first bite, I was pretty much addicted, so thank goodness I already had a plan for these delicious minty treats.
I made these for my friend who's crazy about all things mint & chocolate. Check out these cupcakes that I made for his birthday this past year. These Mint Oreo Cupcakes went over very well.
Just a few notes. First, I roughly chopped up some cookies and added them to the batter so there were nice chucks of Oreos inside the cupcakes. You can't see them because I got trigger happy with my camera and forgot to take pictures of the inside of a cupcake. But believe me, they are there, and they are wonderful. Also, I went with 1/2 teaspoon of mint extract in my buttercream, which I think was perfect, but you can always add more. However, start out with 1/4 teaspoon first. Remember, you can always add more, but you can't take it away.
Mint Oreo Cupcakes
1 Box Devil's Food Cake Mix (I used Duncan Hines)
1 Box Mint Oreos
Line muffin tins with cupcake liners and set aside. Mix cake mix according to directions on the back of the box. Roughly chop about 18-20 of the mint Oreos and set aside. Fill cupcake liners about 2/3 full and then place 3-4 of the Oreo chunks into each cupcake. Bake according to directions on the back of the box.
For the buttercream:
2 sticks butter, unsalted & softened
5 C. powdered sugar
2-3 T. milk
1/2 tsp. mint extract
2-4 drops of green food coloring
3-4 T. finely crushed mint Oreos
Beat butter until fluffy. Gradually add powdered sugar and milk. Beat until combined. Add extract and combine. Add desired about of food coloring and then mix until well incorporated. Stir in the finely crushed Oreos. Frost cooled cupcakes. Garnish with mini Oreos if desired.