Mint Oreo Cupcakes

Serves: 24

For the cupcakes:

24 Mint Oreos
Box Chocolate Cake Mix
1 stick of butter, melted
1 cup water
3 eggs

1. Preheat oven to 350. Line 24 muffin tins with cupcake liners. Place a Oreo in the bottom of each liner.
2. In the bowl of a mixer, combine cake mix, melted butter, water and eggs. Beat on low for one minute. Scrape sides of bowl and increase speed to high. Beat for another minute.
3. Fill muffin tins 2/3 full and bake for about 15 minutes or until tops spring back when lightly touched. Allow to cool completely on a cooling rack before serving.

For Frosting:

15 Mint Oreos, crushed completely into superfine crumbs
4 sticks of butter, softened
4 Tablespoons milk
8 cups powdered sugar
2 teaspoons vanilla extract
2 teaspoons mint extract

1. In the bowl of a mixer, beat butter, milk, and extracts on low speed until smooth and combined. Slowly add powdered sugar and beat on low until just mixed. Increase speed to medium high and beat for 2 minutes. Add cookie crumbs and beat on low until well combined.
2. Pipe frosting on cupcakes and top with an extra Oreo, if desired.

No Bake Vanilla Cake Batter Chocolate Truffles

Serves: 20 to 30 truffles

1 c vanilla cake mix
1/4 c sweetened condensed milk
1/2 tsp vanilla extract
1 tbsp agave (optional and you can just use all sweetened condensed milk if you don’t have agave on hand)
1.5 to 2 c chocolate chips

1. In a mixing bowl combine all ingredients, except chocolate chips, and stir to combine. 
2. This mixture should be quite solid and not runny, but not so dry that you can’t mold it into balls. If you find that your mixture is a little too runny, add a touch more cake mix. If it’s a little too dry, add more sweetened condensed milk/agave. I ended up using about 1.25 c of cake mix to get the perfect consistency. 
3. After you’ve made the dough, refrigerate or freeze for 15 minutes and then remove and roll into balls. 
4. After the balls have been made, refrigerate or freeze for 15 minutes minutes or until well-chilled, ensuring the melted chocolate will adhere and set up properly. 
5. Melt the chocolate chips, and dip the chilled cake batter balls into melted chocolate. Using parchment paper is a tip I’d recommend when working with melted chocolate. Place truffles in freezer or fridge to set up. Yields: 20 to 30 truffles depending on size preference. Store in refrigerator or freezer. 

Chocolate Banana Cream Cake

Serves: 12

1 (18.25 ounce) package Devils Food Cake
2 large eggs
2/3 cup Canola Oil
1 3/4 cups milk, divided
1 (1 ounce) package instant vanilla pudding mix
1 (8 ounce) package cream cheese, softened
1 teaspoon imitation banana extract
1 (8 ounce) container frozen whipped topping, thawed
1 (11.75 ounce) jar Hot Fudge Topping
2 large bananas
1 teaspoon lemon juice

1. Heat oven to 350 degrees F. Spray bottom of a 9-inch round springform pan with no-stick cooking spray.
2. Blend cake mix, eggs, oil and 3/4 cup milk in a medium bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes. Spread batter evenly into prepared pan. Bake 38-42 minutes. Cool completely.
3. Blend pudding mix with 1 cup cold milk. In another bowl, beat cream cheese until fluffy. Mix in pudding and banana extract. Blend in whipped topping. Remove 1 cup and reserve. Stir 2/3 cup fudge topping in small bowl until of spreading consistency. Slice bananas 1/4-inch thick. Dip 3 slices in lemon juice. Cover and reserve for garnish.
4. Remove cake from pan. Cut in half horizontally. Cover bottom layer with fudge topping. Top with sliced bananas and remaining 3 cups pudding mixture. Cover with top cake layer. Spread 1 cup reserved pudding onto center of cake. Place 2 tablespoons fudge topping into a corner of a 1-quart resealable bag. Knead. Cut small corner off bag. Drizzle fudge topping over top of cake. Refrigerate at least 1 hour. Garnish with reserved banana slices just before serving.

Too Much Chocolate Cake

Servings: 12

1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.