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Export 5 ingredients for grocery delivery
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.
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