Preheat the oven to 350°F and prepare two cupcake tins with cupcake liners.
In a large mixing bowl, prepare the white cake mix as directed on the box.
16.25 ounces white cake mix
Remove 10 Oreos from the package and gently cut or twist them in half so that you have 20 halves. If one of your halves breaks, don’t worry, add it back to the package and replace it with an unbroken one.
17 ounces Oreos
Put the remaining Oreos in a food processor or blender (35 cookies) and pulse to chop them. You do not want to pulse them to a powder, just crush them so that they are broken into smaller pieces. 17 ounces Oreos
Fold the processed Oreos into the prepared white cake mix.
Fill each cupcake liner ¾ full (you should have enough batter for about 20 cupcakes).
Bake the cupcakes for 14 to 16 minutes or until a toothpick inserted in a center cupcake comes out clean.
Place the cupcakes on a wire rack and allow them to cool completely before frosting and decorating them.
To decorate the cupcakes, use a medium mixing bowl and gently fold together the whipped white frosting and the coconut extract.
14 ounces whipped white frosting, ½ teaspoon coconut extract
Place the shredded coconut in a shallow bowl.
7 ounces sweetened shredded coconut
Frost a cupcake using a knife or a piping bag and immediately dip the frosted cupcake in the coconut or sprinkle the coconut on top.
Place one Oreo half, word side up, on the bottom middle of the frosting and place three Hershey’s drops, word side down, above the Oreo to be the “toes”.
17 ounces Oreos, 7.6 ounces Hershey’s milk chocolate drops
Repeat with the remaining cupcakes and enjoy your Polar Bear Paws!