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. This homemade chocolate cupcake recipe is filled with an Oreo truffle filling and topped with homemade vanilla buttercream frosting!
Share all people, cooking is indeed things which is quite easy. Besides they are indeed happy cooking and have will cooking that is very good, they are also smart in integrating each dish so that it becomes dish luscious. But there are those who cannot can cook, so they must ask and see recipes that are easy to follow.
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.
You can make Oreo Truffle Stuffed Cupcakes use 7 ingredients and 11 the steps. Here guides how you mix it.
The main ingredient Oreo Truffle Stuffed Cupcakes as follows:
- Provide 1 1/2 packages of Regular Oreos.
- You need 1 package (8 oz) of Cream Cheese.
- Prepare 1 box of Cake Mix (Any works; I used Betty Crocker Classic Yellow) Ingredients for the cake.
- Provide 1 cup of Butter.
- Prepare 6 cups of Powdered Sugar.
- Provide 1/2 cup of Milk.
- You need 2 tsp of Pure Vanilla Extract.
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. Oreo Truffle Stuffed Cupcakes *NOTE: The following recipe is fairly time-consuming, especially if you aren't used to baking from scratch.
How to Make Oreo Truffle Stuffed Cupcakes
- 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.).
Easy to make and a dream for coffee lovers. Spoon chocolate over the top to make sure it's completely coated, then tap the fork on the edge of the bowl to drain excess. Transfer each truffle back to the baking sheet lined with parchment paper and immediately add sprinkles (if using). These apple pie cupcakes are always a hit! They are so easy to make and the flavor just screams fall—of course, apple cupcakes are just as delicious at other times of year, too. —Jennifer Stowell, Deep River, Iowa.