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Oreo Truffle Cupcakes

  • Yield: 12 cupcakes 1x



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)


For the Oreo Truffles

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

For the cupcakes

  1. Preheat the oven to 160°C. Line a 12-hole muffin tray with cupcake liners
  2. In a large mixing bowl, beat the butter for 3-4 minutes until creamy
  3. Add in the sugar and beat until light and fluffy
  4. Add the eggs one at a time, mixing well after each egg. Mix in the vanilla extract
  5. Fold in the flour and baking powder until combined. Don’t overmix
  6. Fill each cupcake liner half way with the cupcake batter
  7. Push an Oreo truffle into each cupcake liner
  8. 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
  9. Bake for 12-15 minutes, until golden brown
  10. Leave to cool for two minutes in the tray, then move the cupcakes onto a cooling rack to cool completely

For the frosting

  1. In a large mixing bowl, cream the butter for 5 minutes, until pale and fluffy
  2. Slowly mix in all the icing sugar, until combined
  3. Mix in the crushed Oreos, until evenly spread

To assemble

  1. Using a piping bag with a tip of your choice (I used Wilton 1M), pipe the buttercream frosting onto the cupcakes.

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