In the true spirit of not having to log cheats and celebrating a friend’s birthday, I made cupcakes. The most NON paleo cupcakes ever. This is what happens when we are freed from the shackles of the paleo challenge and want dessert. I don’t even know what to call them aside from bricks. There is so much sugar in these, a tray of them may qualify as lifting an odd object in the CrossFit world.

What exactly are inside these gems? Oreos and chocolate chunk cookie dough. M&M’s on top. Logistics are as follows:

Paper liners go into your cupcake pan. Separate Double Stuf Oreos, and put the half with the frosting into the bottom of each cup, frosting side up. As for the rest of the sad frosting-less wafers, crush them up in a bowl.

Grab a box of Pillsbury Funfetti Extra Moist mix, and whip it up using the egg white recipe. Those crushed up Oreo leftovers? Mix them into the batter. As it comes time to fill up the cupcake tin, don’t fill with too much batter. 2/3 full at most. Why? You still need to fit another cookie all up in there!

Next stop, it’s time to add in the oh-so-convenient Nestlé Toll House Cookie Dough. Make sure you get the kind that’s pre-portioned. Each little square is just the right amount. Grab a refrigerated chunk of dough, and roll it into a ball. Plop one on top of each cup in your quasi-filled tin of batter. Gravity will do its job in the oven.

Bake according to the cake box’s instructions. Let cool, frost. Cover in other assorted unhealthy goodies, like M&M’s.

Recipe: White Frosting

• 3/4 cup Shortening
• 1/4 cup Water
• 1/8 tsp Salt
• 1 tsp Vanilla Extract
• 1/8 tsp Powdered Butter Flavoring
• 4 cups Confectioners’ Sugar

Drool.