After making cupcakes stuffed with peanut butter balls this weekend, I had to come up with a nut free version for my nut allergy kiddo, who was feeling all kinds of left out of the stuffed cupcake enjoyment. Since we love making cupcake pops with the Oreo Truffle recipe, I figured I would try that.
Worked like a charm!
To make these, you will first want to make your Oreo Truffles. Follow the directions from this post – it’s super easy – basically just cream cheese and crushed Oreos (you can use a food processor or just put your Oreos in a big Ziploc and go at them with a rolling pin).
For 24 cupcakes, I’d use an entire regular size bag of Oreos and about 3/4 to a whole 8oz block of regular cream cheese, and you should be able to get 24 one inch size truffles. Once you have them shaped into balls, put them in the freezer. You won’t be needing to shape them into cupcakes or dip them into chocolate, so at this point they are good to go, just freeze those babies. I would say make sure to leave them in the freezer at least 20 minutes – the freezing will help them hold their shape while you bake your cupcakes.
Next make up your cake. You could really use any kind you like. I used a Duncan Hines French Vanilla (one of my favorite vanilla cake mixes). Prepare according to the package directions. When you are ready to fill your cupcake liners, put a bit of the batter in each cupcake liner – enough to cover the bottom. Then add in your Oreo truffle balls.
And cover with your remaining batter. Bake according to the package directions.
After they have cooled you can get ready to frost. I used a basic buttercream recipe and added crushed Oreos to the frosting.
You could certainly use a premade canned frosting for this. Just add in some crushed Oreos and stir. A chocolate would be delish as well. All that is left is to frost and enjoy. Looks like a regular cupcake…
But surprise! Oreo truffle hiding inside. Yummmmmy.
I’m totally loving this stuffed cupcake thing. Brainstorming all sorts of fun versions! If you love the Cookies & Cream combo, make sure to check out the Cookies & Cream Bites From Other Blogs for lots of great recipe ideas!
Sherry Mohr says
How far in advance can I make the oreo cream cheese balls & how should I store them? Trying to do a little prep b4 Thanksgiving day. Thank you so much!
Christi Johnstone says
You could make the oreo truffles a few days in advance, just keep them tightly covered in the fridge.
Can you bake the cupcakes then add the truffle after baking and cooled? That’s how I do my cookie dough stuffed cupcakes.
I haven’t tried it but you certainly could give it a go!
Thank you so much for this recipe…they looked so amazing I am making four dozen for work on Monday! I just had one question…do you refrigerate these because of the Oreo truffle/cream cheese j. The middle? I’m trying to figure out how to store four dozen cupcakes 😉
I do store all of my cupcakes in the fridge, cream cheese or not, to help keep them fresh! 🙂
Thank you for sharing your recipe Oreo truffle cupcake .I will give it a try this weekend.
Thank you so much.
Mawaheb Mohamed says
Thank you so much for this recipe.. I made the cupcakes last week and they were a hit with everyone..
The cupcakes are moist and the frosting is fluffy.. an absolute delight 🙂
This recipe is now in my binder!
is the oreo ball creamy or what?
Lovely Girl says
how can i keep this for a few days b4 giving my bf 😀
Lovely Girl, I’d say maybe a day or so in the fridge, but this is one you probably want to try and share within 24 hours of making them. 🙂
Silly question. I’m trying to figure out how many oreos I need….is it one whole package for the oreo truffles? If yes, how many do I need to mix in with the icing? Thank you!
Bonnie, it will depend a lot on how big you make the truffles, how much Oreo you want in your frosting – both of those are going to be a “to your taste” versus a specific amount. That said, I’d say you want about 6-10 cookies for the frosting and use the rest for the truffles. 🙂