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So moist. So delicious. And so much more.™

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Cupcakes

Chocolate Marshmallow Peanut Butter Oreo Cupcakes

Rebecca Polston Recipe shared by:
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Ingredients

  • 1 packet of Duncan Hines® Frosting Creations™ Chocolate Marshmallow Flavor Mix and 1 can of Frosting Creations™ Frosting Starter
  • 1 box Duncan Hines chocolate cake mix of choice & ingredients labeled on box
  • 24 Peanut Butter Oreo Cookies
  • 24 mini Reese's cups
  • Cupcake Tins (two 12 capacity, or one 24 capacity mini pan)
  • Cupcake Liners (24 regular or 24 mini)
  • Ice Cream Scoop or Small Cookie Scoop

Baking Instructions

  1. Pour pack of Duncan Hines® Frosting Creations™ Chocolate Marshmallow Flavor Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended.
  2. Preheat oven according to directions on package.
  3. Mix cake batter as directed on package.
  4. Add 1 cupcake liner to each well.
  5. Place 1 Oreo cookie in the bottom of the cupcake liner.
  6. Using an ice cream scoop for the regular pan, or small cookie scoop for the smaller pan, fill cupcake tin(s).
  7. Bake according to directions on package.
  8. After they're finished baking, but before they cool, add 1 mini Reese's cup to cupcakes.
  9. I made them using my Debbie Meyer Cupcake Genius Pan, that has a rack you place on top of the pan, so that you get a hole in the middle of the cupcakes as they bake.
  10. If you don't have this, you can use a cupcake corer to get the hole in the middle. Let cool and pipe with Frosting Creations in the middle and you have Chocolate Marshmallow Peanut Butter Oreo cupcakes!

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Tips

pineapple upside down cake

pineapple upside down cake

This is a question about the ingredient - Vanilla Pudding - in the Pineapple Upside down cake...Do I make the pudding as directed on the pudding box and then add to cake mix OR just add dry pudding mix to cake mix?? Thank you.


Butter or margarine

Butter or margarine

When a recipe calls for butter...ALWAYS ALWAYS use butter. When it calls for butter OR margarine, then use either. Here's the biggest reason. It is the difference between a cookie that has a cakey kind of texture and one called a shortbread that MELTS in your mouth and is crumbly. The reason is margarine has water in it. You could use shortning in place of butter with maybe butter flavoring





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