BP had requested another stuffed cupcake since the Cookie Dough Stuffed Cupcakes I made were a huge hit. So after a little searching for ideas online I found this one and knew I had to make it.
I'm still on the hunt for a great yellow cake recipe (so if you have one that's tasty, moist and fluffy send it my way), and decided to try a new one out. Not too thrilled with this one, but it works great for these cupcakes.
Now of you're wondering where the other half of the missing cupcake is, that would be the stealth mode of the love of my life, BP. While I was setting up the cupcake halves and shooting the picture, his hand deftly goes in and takes a half and eats it. Patience was not his strong suit when he saw these waiting for him. And how could I be mad at him, he's too cute and I love him too much for that. Besides, the frosting he had on his mustache was just too adorable.
We brought some with us to church (our pastor shamelessly asked for some when I posted the pic on Facebook) and our friends were so excited to get to try some. They were a huge hit. Gone before we knew it. Always a good sign.
Oreo Truffle Stuffed Cupcakes
Makes 24 cupcakes
1 package Oreos- 3/4 of package for truffles, 1/4 for frosting
8 oz cream cheese - room temperature
In medium size bowl let cream cheese come to room temperature. Cut two pieces of parchment paper and put 3/4 of the package inbetween the parchment paper. Take a rolling pin and crush the cookies until all cookies are crushed and no lath chunks remain. Transfer into bowl with cream cheese. Mix until well blended. Line a cookie sheet with parchment paper. Form 24 one inch balls of Oreo cream cheese mixture and place on parchment lined sheet. Freeze for 20 minutes.
Make the cupcakes while truffles are freezing:
1/2 cup butter, room temperature
1 1/2 cups sugar
2 1/4 cups flour
1 teaspoon salt
3 1/2 teaspoons baking powder
1 1/4 cups milk
1 teaspoon vanilla
One 5.9 oz (or two small packages) instant vanilla pudding
Preheat oven to 350°F. Line cupcake tins with paper liners and set aside.
Use a hand mixer or stand mixer to beat the softened butter and sugar together until fluffy and light, then add the eggs and beat until fully incorporated and light. Beat in the flour, salt, baking powder, and finally the milk and vanilla. Beat everything together on low for 30 seconds, then high for 3 minutes. Add in vanilla pudding and mix until incorporated.
Scoop 1 tablespoon of batter into bottom of each cupcake. Place 1 frozen truffle into each cupcake and then cover with batter, making sure you cover the truffle completely.
Bake for 18-22 minutes, rotating halfway through, or until toothpick inserted in middle comes out clean. Let cool completely.
3 sticks butter, room temperature
2 pounds of confectioners sugar
Pinch of salt
1 tablespoon of vanilla extract
4-6 tablespoons of milk
Remaining Oreos from truffles, crushed
Mini Oreos to top cupcakes
Beat butter in large bowl until light and fluffy. Add confectioners sugar 1 cup at a time, beating until incorporated each time. When all of the confectioners sugar is incorporated, add salt, vanilla extract and 3 tablespoons of milk. Beat until well blended. Add more milk until desired consistency is reached. Beat on high for 10 seconds. Fold in remaining crushed Oreos and mix until well blended. Transfer to piping bag and pipe frosting onto cupcakes. Top each cupcake with a mini Oreo.