Twist it, Dunk it, Lick it...CUPCAKE IT!

As you've probably gathered by now, oreos are a firm favourite of mine! I went to Guildford yesterday for a bakefest with a friend who is wanting to extend her baking repertoire, and decided oreo cupcakes topped with oreo truffles should be on the menu.

We began making the oreo truffles. These are just so easy to make and so delicious too, I could eat them all day long! These lovely little creations are all down to the wonderfully imaginative Bakerella, if you've never checked out her blog you're missing out. You just mix a box and a half (English style) of crushed up Oreos with a tub of cream cheese, shape them into little balls, freeze for an hour until they set, melt some chocolate in a bowl and dip away (garnish with sprinkles or crushed oreo bits at your discretion!)!

Whilst they were setting we started on the cupcakes. We used my favourite recipe from The Red Deer, where you line the cupcake cases with oreo cookies first and then pour the mix on top. There is nothing better than having a cute little biscuit as the base as you take your first bite. There were also crushed oreos in the mix, and then they were finished with cream cheese and oreo frosting. Delish!

Oreo Cupcakes:
Makes 18 Cupcakes


3/4 cup unsalted butter, softened
3/4 cup brown sugar
8 oz dark chocolate, melted
3 large eggs, separated
2 tsp vanilla extract
2 cups plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 3/4 cups milk
8 Oreo cookies, smashed to bits
18 Oreos halved

Preheat oven to 180 degrees C.
In each cupcake liner place half an Oreo (the half with the cream filling still on it). 


Beat butter and sugar until light and fluffy.  Mix in egg yolks.  Mix in vanilla and chocolate.
In a separate bowl, mix the flour, bicarbonate of soda, and baking powder.
Alternate adding the flour mixture and milk to the butter/sugar mixture.


Stir in Oreos.  In a separate bowl, whip egg whites until peaks form.  Fold the batter into the egg whites.


Fill cupcake liners 2/3 full.
Bake for 20-25 minutes or until a toothpick comes out clean.


Once cupcakes have cooled top with Oreo cream cheese frosting and an Oreo truffle.


Oreo Cream Cheese Frosting:


8 oz package of cream cheese, softened
3/4 cup unsalted butter, softened
4 cups icing sugar
1/2 tsp vanilla extract
3/4 cup crushed Oreos 


Whip cream cheese and butter until light and fluffy.  Mix in powdered sugar one cup at a time.
Add vanilla extract. Gently stir in crushed Oreos (Ensure that the Oreos are really finely crushed otherwise bigger chunks won't fit through your piping nozzle).


Oreo Truffles:

1 package oreo cookies (divided… use cookie including the cream center)
1 8oz. package cream cheese (softened)
Milk chocolate, melted

Finely crush 7 cookies in a food processor or place them in a ziploc bag and crush into a fine consistency. Reserve for later.
Crush remaining cookies and stir in softened cream cheese. Use the back of a large spoon to help mash the two together.
Roll the mixture into 1″ balls and place on wax paper covered cookie sheet.
 Melt chocolate and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. You can sprinkle the tops with the 7 crushed cookies for decoration (or use sprinkles like I did).
Once dry, refrigerate and enjoy!

Makes about 36 truffles.