*NOTE: The following recipe is fairly time-consuming, especially if you aren’t used to baking from scratch. Be sure to set aside a good chunk of time (2.5-3 hours) to tackle these! Don’t be discouraged if it takes a while– this recipe is a labor of love and will be well-worth the effort.
Is there anything more delightfully juvenile than splitting a Double Stuf Oreo in half and scraping the cream off with your bottom teeth? All the cool kids do it. The people formerly known as “the cool kids” probably still do it too. And maybe even the kids who were never cool.
That’s the thing about Oreos… they are kind of like a socialist agenda hellbent on trying to get everyone in on the sharing of relative mediocrity. There is nothing mediocre about Oreos, per se, but hear me out: scarfing down a sleeve of the good stuff seems all well and good until you realize that you could do so much more with the Oreos you’ve been given.
To illustrate this point, I’ve taken the Occupy movement’s socioeconomic labels and applied it to what I’ve coined “The Oreo Consumption Dichotomy.”
The common man eats his Oreos via the split-and-scrape method, and perhaps dabbles with other consumption methods like the stuff-it-all-in-your-mouth-at-once approach, the dunk-it-in-milk-until-it’s-soggy approach, or maybe the just-eat-it-because-it’s-a-free-hand-out-at-snack-time approach. His ways lack creativity but are nonetheless satisfactory for those like him who are willing to settle for the status quo.
The “one percenter” –that is, the elite among Oreo consumers– eats his Oreos in truffles-stuffed-into-cupcakes-with-Oreo-laden-frosting-and-a-cookie-on-top form. His kitchen is a mess, but he is passionate and hardworking, and sees clearly the incentive for putting a little extra time and energy into producing something extraordinary.
Salivating yet? Good.
Don’t we all want to be part of the one percent? Instead of whining that we aren’t and demanding free cupcakes, why don’t we get off our asses and BAKE? Otherwise we’re just squandering the potential of the Oreo boxes sitting in our pantries.
See what I’m doing here?
Oreo Truffle Stuffed Cupcakes with Oreo Buttercream
- 1 package of Nabisco Oreos (BRAND NAME. If you buy generic, shame on you)
- 2/3 block of cream cheese
- 4 Tablespoons canned vanilla frosting
- 3/4 cup (1.5 sticks) butter, softened
- 3 large eggs
- 2 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1 3/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 1/4 cups whole milk
- 2 1/2 teaspoons baking powder
- 3/4 cup (1.5 sticks) salted butter, softened (NOT melted)
- 3 ounces (about 1/3 block) cream cheese
- 4 cups powdered sugar
- 1/3 cup crushed Oreos (left over from truffles)
- 2 teaspoons vanilla extract
- 2-3 Tablespoons heavy cream
- Oreos or sugar pearls to top (why not both?)
- Dump entire package of Oreos into a food processor and blend until Oreos are fully crushed into a powder.
- Remove 1/3 cup crushed Oreos from the food processor and set aside. Dump the remaining contents into a mixing bowl.
- Mix in cream cheese and frosting by hand until fully incorporated (this may get a little messy!)
- Roll the Oreo/cream cheese/frosting mixture into small, one inch balls and place on baking sheet covered with wax paper.
- Place sheet in refrigerator until truffles harden a bit (about 20 minutes).
- Preheat oven to 350 degrees F and add liners to cupcake pan.
- Stir together flour, salt, and baking powder and set aside.
- Beat butter and sugar in an electric mixer until light and fluffy.
- Keep mixer on and add eggs and vanilla, beat until fully incorporated.
- Add half the flour mixture and mix on low, then repeat with the remaining half.
- Add milk and mix.
- Fill each cupcake liner 1/4 full, place one truffle in each, and then top off with remaining batter until truffles are fully covered.
- Bake for 17-20 minutes, until tops are golden brown and a toothpick inserted into cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
- Beat butter and cream cheese on medium speed in an electric mixer for about one minute.
- Add powdered sugar one cup at a time, beating well between each.
- Add vanilla and beat.
- Add 2 Tablespoons of heavy cream and beat. Continue adding more, one Tablespoon at a time, until desired consistency is reached (be VERY careful it doesn’t get too liquid-y!)
- Pour in crushed Oreos and beat until just mixed.
- Spoon buttercream into a piping bag and pipe onto cooled cupcakes. (No piping bag? Grab a ziplock bag, snip off a lower corner, spoon buttercream into bag, zip closed, and pipe away).
- Top with Oreos and sugar pearls.
Don’t bite the hand that feeds you.