Steps
- 1
I used a duncan Hines cake mix. I substituted the water in the recipe for milk and I added a splash of vanilla.
- 2
Pulse 1 sleeve of oreo cookies until they are pretty fine. If you do not have a food processor put in a ziplock bag and beat with a can or rolling pin.
- 3
Beat heavy whipping cream with powdered sugar and a teaspoon of vanilla with a mixer. Whip until medium to firm peaks form. Fold in crushed cookies.
- 4
Use a pastry bag and a 1 m piping tip and pipe a swirl on top of the cupcake. Enjoy.
- 5
Store in refrigerator for up to 3 to 4 days.
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