• Preheat oven to 350˚F. Prepare cupcake tins with parchment cups.
• Combine the cake mix, oil, eggs and milk and mix according to package directions.
• Meanwhile coarsely crush the oreo cookies in a zippered bag with a rolling pin.
• Fold oreo cookie crumbs into cake batter.
• Fill the cupcake tins and bake for 15 min or when a toothpick inserted comes out clean. Remove from oven and cool on a baking rack.

Icing

• While cupcakes are cooling, cream the butter, vanilla and ½ cup icing sugar. 
• Gradually add remaining icing sugar ½ cup at a time alternating with the remainder of the cream, 1 tablespoon at a time. Whip until light and fluffy.
• Remove ½ cup white icing for the football laces. Remove ¾ cup icing and tint it green. You can tint the remaining icing whatever color you choose.

Decoration

• Using a spatula, ice the cupcakes with the color of your choice.
• Fill a piping bag with the green icing for the grass. Using tip #67 pipe a small tuft of 'grass' onto each cupcake.
• Prepare a piping bag with the white icing and a tip #2.
• Stick a toothpick into the end of the chocolate covered almond. Holding the stick, pipe the white laces onto the almonds to look like a football. 
• Stick the toothpick into the cupcake and press down on the almond so the 'football' rests in the 'grass'