What do you get when you take two great things and add them together? Well, mainly stuff like Kingdom Hearts (Final Fantasy combined with Disney? I’m sold!), or Machete (Danny Trejo plus graphic violence, plus bad acting, plus tits, plus f*cking with the wrong Mexican). But in this case, it’s to take two of my favourite baking ingredients, peanut butter and Oreos to make something that’s just that little bit excessive. One of these will leave you feeling like you don’t need your dinner but it’s 100% worth it.
I’d been meaning to put an Oreo inside a cookie for a long while now, ever since my friend Dan did it at the Wonder Years house show my friend Reece put on a few years back. But I just had to take it one step further and found a recipe here which obliged. Peanut butter. However if I were to do these again, I’d personally add that little bit more peanut butter so you get more of a kick.
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.
¾ Packet Oreos (put the others aside for decoration)
100g Powdered Sugar
100g Unsalted Butter
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.
Preheat the oven to 180°C (160°C fan) and line your muffin tin with cases.
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.
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).
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.
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.
Remove from the oven and place on a cooling rack.
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.
Once the cakes have completely cooled, ice them with a knife. Decorate with remaining Oreos.
Oreos. Truffles. What more could you want? Before I’d really started baking I went to a friend’s flat party. One of her friends had bought a selection of homemade treats with her and amongst them, were Oreo Truffles. They were simply incredible. A week later I tried my hand at them myself. They are possibly one of the simplest things possible to make and incredibly tasty. I’ve done them on numerous occasions and even put them inside cupcakes.
Chocolate for Melting (either White, plain or milk, whatever you want)
This is a no-bake recipe and the only time consuming part is chilling the truffles.
Start by breaking down the oreos, either put them in a bag and attack with a hammer (you couldn’t ask for better stress relief), or else put them in a blender or processor. Either way, break them down until they are fine crumbs.
Mix in the cream cheese.
Form in to balls and place in the fridge for several hours until they have firmed up.
Melt the chocolate (using the butter for shortening) and coat the truffles in the chocolate. This gets very messy.
Place back in the fridge to set the chocolate and get the truffles back to the right consistency.