Oreo Truffle Cupcakes with Oreo Frosting

You’ve all seen my Oreo Truffle recipe. Something quick and easy that tastes incredible. Well what happens if you take that, and put it inside a cake? I already had a recipe that I’d used a few times for gooey centred cupcakes.  It works great, rising up around the cream cheese filling. I had a bit of a brainwave to take the Oreo truffles I loved so much and put them in place of the chocolate/cream cheese filling from that recipe (I of course Googled it and realised that I wasn’t the first one to think of it). These cakes are decadent and once they’ve been topped off with a wonderful Oreo frosting they just taste incredible. Coupled with the look of surprise on most people’s faces when they reach the truffle centre. Oreo Truffle cupcakes are born.

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Oreo Truffle Cupcakes with Oreo Frosting
 
Ingredients
  • For the truffles:
  • 250g Cream Cheese
  • 2 x Packets Oreos
  • For the cupcakes:
  • 190g all-purpose flour
  • 200g granulated sugar
  • 64g sifted cocoa powder (for chocolate cupcakes)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg, cracked into a small cup or saucer
  • 115g unsalted butter, softened
  • 120ml buttermilk
  • 1 teaspoon vanilla extract
  • 120ml hot water
  • For the Frosting:
  • 100g Cream Cheese
  • ¾ Packet Oreos (put the others aside for decoration)
  • 100g Powdered Sugar
  • 100g Unsalted Butter
Instructions
  1. Start with the truffles. Obliterate the Oreos, mix in with the cream cheese. Form in to balls and place in the fridge to chill while you make the batter.
  2. Preheat the oven to 180°C (160°C fan) and line your muffin tin with cases.
  3. Mix together the “dry” ingredients; flour, salt, baking soda (and cocoa powder if using). In the bowl of your electric mixer cream together the butter and the sugar.
  4. Mix in the eggs, buttermilk and vanilla extract. Then, alternate between adding the flour and the hot water in three stages. Starting and ending with the flour. Beat on a medium speed until smooth (this can take a few minutes).
  5. Divide the batter out between the cases. The cases should be filled to around ⅘ of the case. Drop a truffle into the centre of each cake. They are fairly heavy, so will probably sink towards the bottom, but make sure you don’t push them.
  6. Place in the centre of the oven and bake for 20-25 minutes, until they have risen and a toothpick inserted into the centre comes out clean.
  7. Remove from the oven and place on a cooling rack.
  8. While they are cooling, make the frosting. Cream together the butter and the powdered sugar. Add the cream cheese and Oreos and beat together. If you want to thicken it up, add more powdered sugar and more butter if you want it thinner.
  9. Once the cakes have completely cooled, ice them with a knife. Decorate with remaining Oreos.

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