Step 1

Bake red velvet cupcakes in a mini cupcake tin according to package instructions.

Step 2

Set aside to cool.

Step 3

Prepare buttercream frosting. (recipe below)

Step 4

Place Oreo cookies in a food processor until finely ground.

Step 5

Mix oreo cookies into the buttercream frosting until completely incorporated.

Step 6

Place raspberry jam in a frosting bag or ziploc bag with the end trimmed off.

Step 7

Add a dab of jam to the center of your cookie. This serves to adhere the cupcake to the cookie.

Step 8

Place the mini cupcake on the cookie.

Step 9

Top the cookie with another dab of raspberry jam.

Step 10

Place your oreo frosting into a piping bag and swirl over the cupcake in a cone shape.

Step 11

Add sprinkles or ground Oreos if desired.