Instructions

• Preheat oven to 350°F. Line a 12- or 24-cup muffin tin with paper liners.
• In a large bowl, combine the Betty Crocker Black and White cupcake mix, 2 eggs, 3/4 cup water, and 1/4 cup vegetable oil. Beat until smooth and no large lumps remain (about 1–2 minutes by hand or with a mixer).
• Divide batter evenly among the liners, filling each about two-thirds full.
• Bake at 350°F for 18–23 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let cupcakes cool in the pan 5–10 minutes, then transfer to a wire rack to cool completely.
• When cupcakes are cool and you are close to serving, make the frosting: empty the frosting pouch into a bowl, add 1/2 cup softened butter and 2 teaspoons water, and beat until smooth and spreadable (about 1–2 minutes).
• Fit a piping bag with a decorating tip (for example a Wilton 1M), fill the bag with frosting, and pipe a swirl on each cooled cupcake.
• For the Mickey ears, break each Oreo into two equal cookie halves. Place two Oreo halves at the top of each frosted cupcake to form ears (two halves per cupcake).
• Sprinkle with the sprinkles as desired and serve.