Oreo Truffle Cupcakes

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!

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