My best friend (Lisa) is in town, and we have had the best week in the kitchen together. We saw a recipe for Oreo truffle cupcakes and gave it a try. The cupcakes turned out so GOOD!

So here’s how you too can create these cupcakes!

Oreo Truffle Directions:

• Crush an entire bag of Oreos in your food processor.
• Pour Oreos into a bowl and hand mix in an 8 oz block of cream cheese (softened).
• Make 1 inch balls and place on a cookie sheet. (You will need at least 24 balls.)
• Put cookie sheet in freezer for at least 20 minutes.  I actually froze the Oreo balls overnight in a sealed container.

Cupcake Directions:

• Make cupcakes according to the directions on box.
• I made a french vanilla cake mix.
• Line cupcake wells with paper cups.
• Pour a little cake batter into each cup.
• Place one Oreo ball into each cup.
• Cover the balls with another spoonful of cake batter.
• Bake as directed on the box.
• Let cupcakes cool before icing.

Buttercream Icing Directions:

• Take two sticks of unsalted butter and bring to room temperature by allowing them to sit on the counter for about 15 to 30 minutes.
• In your mixer, beat two sticks of butter (1 cup) for about five minutes.  You will want to make sure the butter is light and fluffy.
• Mix in two teaspoons of vanilla and mix well.
• Add four cups of powdered sugar and beat.
• Add in a 1/4 cup of whole milk and mix.
• Add four more cups of powdered sugar and beat well.
• Add up to 1/4 cup more whole milk  to reach your desired consistency.
• Crush one cup of Oreos in food processor.
• Fold crushed Oreos into icing.
• Decorate cupcakes as directed.

Original Recipe and Idea can be found here!