These Oreo truffle cupcakes are a combination of a soft, vanilla cupcake base hiding a deliciously rich Oreo truffle, topped with Oreo buttercream and a mini Oreo.

A while ago, I created an Oreo truffle recipe. It's just crushed up Oreos and Philadelphia, but people go CRAZY for them. I can't even explain why people like them so much, just know that they do.

So I took it to another level by baking them into a vanilla cupcake and topping them with a giant pile of delicious Oreo buttercream.

THE OREO TRUFFLES

These are made from two simple ingredients: Oreos, and full-fat Philadelphia.

Throw the Oreos into a food processor and whizz up until they're crumbs. Then add the Philadelphia and keep whizzing up until you end up with a giant Oreo/Philadelphia ball.

Now is the fun part - roll out 12 Oreo truffles into balls and put on a baking tray. I would actually recommend that you can roll a few more just to eat too!

Put in the fridge for an hour. Refrigerating them makes sure they hold their shape when they're being baked.

THE VANILLA CUPCAKES

These vanilla cupcakes used the tried and true vanilla sponge cupcake recipe that I used for these cupcakes.

It uses the usual baking ingredients: butter, sugar, flour, eggs and vanilla extract. Start by creaming the butter and sugar together. Add the eggs and vanilla, then slowly mix in the flour. It really is simple, and they bake so well everytime!

Just remember to only fill the cupcake lines 3/4 full, to make sure they don't overflow while they're in the oven!

THE OREO BUTTERCREAM

The Oreo buttercream is just delicious. It's made from butter, a whole load of icing sugar, and lots of crushed Oreos. It also works really well on a chocolate cake!

The trick here is to make sure the Oreos are really finely crushed before you add them to the buttercream, otherwise they'll clog up your piping tip and you won't be able to frost the cupcakes smoothly.

Oreo Truffle Cupcakes

Yield: 12 cupcakes 1x

Print Recipe

Ingredients

Scale

For the cupcakes:

120 g butter (unsalted)
120 g caster sugar
2 large eggs
1 tsp vanilla extract
120 g plain flour
1 tsp baking powder

For the Oreo truffles:

110 g full-fat soft cheese (Philadelphia)
220 g Oreos

For the cookies and cream buttercream:

125 g unsalted butter (at room temperature)
320 g icing sugar
50 ml milk
100 g Oreos (crushed)

Instructions

For the Oreo Truffles

Put the Oreos in a food processor, and process until fine crumbs
Mix the crushed Oreos with the soft cheese until it forms a giant ball
Scoop 12 small balls of the Oreo truffle mix onto a lined baking tray
Chill for 1 hour

For the cupcakes

Preheat the oven to 160°C. Line a 12-hole muffin tray with cupcake liners
In a large mixing bowl, beat the butter for 3-4 minutes until creamy
Add in the sugar and beat until light and fluffy
Add the eggs one at a time, mixing well after each egg. Mix in the vanilla extract
Fold in the flour and baking powder until combined. Don’t overmix
Fill each cupcake liner half way with the cupcake batter
Push an Oreo truffle into each cupcake liner
Top up the cupcake liners with the remaining batter. Make sure to cover the Oreo truffle, but to only fill each cupcake liner ¾ full
Bake for 12-15 minutes, until golden brown
Leave to cool for two minutes in the tray, then move the cupcakes onto a cooling rack to cool completely