Oreo Truffle Stuffed Cupcakes. After making cupcakes stuffed with peanut butter balls this weekend, I had to come up with a nut free version for my nut allergy kiddo, who was feeling all kinds of left out of the stuffed cupcake enjoyment. Since we love making cupcake pops with the Oreo Truffle recipe, I figured I would try that. Mix up the cake mix according to the package directions. You can use either side of the cookie for this. I leave the frosting on the cookies too.
Fill the liners one third full of batter.
Drop a frozen Oreo truffle into each cupcake liner.
Top with enough batter to cover the truffle.
You can have Oreo Truffle Stuffed Cupcakes using 7 ingredients and 11 steps. Here is how you cook it.
Ingredients of Oreo Truffle Stuffed Cupcakes
- You need 1 1/2 packages of Regular Oreos.
- You need 1 package (8 oz) of Cream Cheese.
- You need 1 box of Cake Mix (Any works; I used Betty Crocker Classic Yellow) Ingredients for the cake.
- It's 1 cup of Butter.
- Prepare 6 cups of Powdered Sugar.
- You need 1/2 cup of Milk.
- It's 2 tsp of Pure Vanilla Extract.
Super Bowl Cupcakes With Oreo & Cream Cheese Truffles : These cupcakes are amazing!! Starting with the best-tasting chocolate cake, these cupcakes are filled with an incredible Oreo cookie whipped cream and frosted with a fluffy buttercream. These Oreo Cupcakes are a moist vanilla cupcake stuffed with Oreo cookies and topped with an Oreo buttercream frosting. Cookies and Cream never tasted so good!
Oreo Truffle Stuffed Cupcakes step by step
- Oreo Truffles.
- Crush 1 package of oreos in food processor or in a ziploc bag..
- Add 3/4- 1 package of cream cheese. Mix with hands until big ball is formed..
- Spoon into inch sized balls. Put in freezer for at least 20 minutes..
- Cake.
- Make cake according to directions on box. Line the cupcake pan with liners..
- Spoon enough batter into each cup to cover the bottom. Add the oreo truffles. Fill the rest of the cup, covering the truffle completely. Bake according to cake package..
- Frosting (Magnolia Bakery Vanilla Buttercream).
- In the bowl of an electric mixer fitted with the paddle attachment, combine butter, 4 cups sugar, milk and vanilla. Beat on medium speed until smooth and creamy, 3 to 5 minutes. Gradually add remaining sugar, 1 cup at a time, beating for about 2 minutes after each addition, until icing reaches desired consistency; you may not need to add all the sugar..
- Add desired amount of crushed oreos..
- Frost cupcakes when completely cooled. (Can top each cup cupcake with an Oreo.).
The base of this cupcake is from my moist vanilla cake recipe. The cupcake batter is quite thin, so when you're scooping the batter into the cupcake pan, try to get an even balance. Cook like a Pro Make dinner tonight, get skills for a lifetime. Try exclusive recipes with step-by-step video instruction from Pro instructors. Use a food processor to crush cookies into fine crumbs.