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1. Preheat oven to 350 degrees and line pans with cupcake liners.
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2. Twist Oreos to break apart and put the side with the most cream, cream-side up into each cupcake liner. (You'll put the batter on top of the Oreo later.)
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3. Sift cake mix to remove any lumps and add eggs, oil, milk and sour cream. Stir until smooth and fill cupcake liners 3/4 full over the Oreo halves.
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4. Bake for 15-20 minutes or until an inserted knife comes out clean.
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5. Let cool.
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6. FROSTING: Finely crush candy canes (I used a blender) and finely crush the other half of the Oreos from the cake (the ones that didn't have as much cream on them). I used a sifter to shake the crushed candy canes and oreos so I only used the finest pieces. If you aren't going to use a piping bag, you don't need to do this.
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7. Beat butter and cream cheese until smooth. Add powder sugar one cup at time until you get your desired consistency, add a little milk if it gets too thick. Fold in your finely crushed candy canes and Oreos.
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8. Frost cooled cupcakes and top with extra Oreos and larger crushed candy canes!