Ingredients

• Red Velvet Cupcakes
• 1 box red velvet cake mix
• 1/3 cup canola oil (or vegetable oil)
• 3 eggs
• 1/2 cup (1 contained) nonfat Greek yogurt
• 2/3 cup whole milk
• Filling
• 1 tub marshmallow creme
• Cookies & Cream Frosting
• 1 cup unsalted butter
• 2 1/2 cups powdered sugar
• 1/4 cup heavy whelping cream
• 1 tray of Oreos (minus about four for decorating)

Instructions

1. Pre Step! Measure out your ingredients and preheat your over to 350°F. Line a cupcake tin with your favorite wrappers.
2. Add the cake mix to your mixer; mix in the oil on a low speed, until incorporated. Beat in the eggs, one at a time, on medium speed. Next, beat in the yogurt until the batter is smooth. Slowly mix in the milk.
3. Fill the cupcake wrapper with batter. Bake at 350°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool.
4. While the cupcakes cool, prepare the frosting. Process the Oreos in a food processor until they are completely crumbled. You may choose to keep bigger pieces in the frosting, but then you are going to have a hard time piping!
5. Beat the butter on high speed in a mixer fitted with the whisk attachment for about 2 minutes, until it is light. In small batches, beat in the powdered sugar. Next, beat in the heavy whipping cream. Mix in the Oreo crumbles and beat the frosting on high speed until light and fluffy. Add your frosting to a frosting bag fired with a wide star tip (in case there are still some larger pieces of cookie that could clog the tip!)
6. Now that the cupcakes are cool, core out the middle (either with a fancy-schmancy cupcake corer or a paring knife) and filling with marshmallow creme. Pipe frosting on top liberally. Decorate with leftover Oreos, if you want to, and enjoy your treat!

https://frostaholic.com/2017/02/red-velvet-cupcakes-with-marshmallow-filling-and-cookies-cream-frosting/

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