Oreo truffle stuffed cupcakes
– 1 1/2 packages Regular Oreos – 1 package (8 oz) Cream Cheese – 1 box Cake Mix (Any works; I used Betty Crocker Classic Yellow) Ingredients for the cake – 1 cup Butter – 6 cups Powdered Sugar – 1/2 cup Milk – 2 tsp Pure Vanilla Extract
Crush 1 package of oreos in food processor or in a ziploc bag.
Add 3/4- 1 package of cream cheese. Mix with hands until big ball is formed.
Spoon into inch sized balls. Put in freezer for at least 20 minutes.
Make cake according to directions on box. Line the cupcake pan with liners.
Spoon enough batter into each cup to cover the bottom. Add the oreo truffles. Fill the rest of the cup, covering the truffle completely. Bake according to cake package.
Frosting (Magnolia Bakery Vanilla Buttercream)
In the bowl of an electric mixer fitted with the paddle attachment, combine butter, 4 cups sugar, milk and vanilla. Beat on medium speed until smooth and creamy, 3 to 5 minutes. Gradually add remaining sugar, 1 cup at a time, beating for about 2 minutes after each addition, until icing reaches desired consistency; you may not need to add all the sugar.
Add desired amount of crushed oreos.
Frost cupcakes when completely cooled. (Can top each cup cupcake with an Oreo.)