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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 Cupcakes 66g Recipe makes 24 Cupcakes) The following items or measurements are not included below: buttercream frosting |
||
| Calories 297 | ||
| Calories from Fat 134 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.9g | 22% | |
| Saturated Fat 2.7g | 13% | |
| Monounsaturated Fat 6.4g | ||
| Polyunsaturated Fat 4.4g | ||
| Trans Fat 1.8g | ||
| Cholesterol 26mg | 8% | |
| Sodium 347mg | 14% | |
| Potassium 141mg | 4% | |
| Total Carbohydrate 39.7g | 13% | |
| Dietary Fiber 1.5g | 5% | |
| Sugars 21.9g | ||
| Protein 3.8g | 7% | |
Ingredients
- 1 (18 1/4 ounce) box devil's food cake mix
- 1 (16 ounce) container buttercream frosting
- 3 cups Oreo cookies, crushed (divided)
- 12 Oreo cookies, cut in half
- 3 eggs
- 1/2 cup vegetable oil
- 24 cupcake liners
Directions
1
Prepare the cake mix according to the instructions on the box (using eggs and oil). Stir in 1-1/2 cups of crushed oreos. Bake 17-22 minutes. While cupcakes are cooling, mix the remaining oreos into the icing. Ice the cupcakes, and top each one with an oreo half. Enjoy!
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