Supplies: 1 box Duncan Hines chocolate cake mix of choice & ingredients labeled on box 1 tub DH Frosting Creations Frosting Starter 1 packet DH Frosting Creations (Cherry Vanilla) 24 Berry Burst Oreo Cookies 24 maraschino cherries, without stems 12 tsp. Nesquik Strawberry Syrup 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
Preheat oven according to directions on package. Mix cake batter as directed on package. Add 1 cupcake liner to each well. Place 1 Oreo cookie in the bottom of the cupcake liner. Using an ice cream scoop for the regular pan, or small cookie scoop for the smaller pan, fill cupcake tin(s). Bake according to directions on package. After they cool, add 1 maraschino cherry and 1 tsp. Nesquik Strawberry Syrup to cupcakes. 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. 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 Cherry Vanilla Berry Burst Oreo cupcakes!