After making cupcakes stuffed with peanut butter balls this weekend, I had to come up with a nut free version for my nut allergy kiddo, who was feeling all kinds of left out of the stuffed cupcake enjoyment. Since we love making cupcake pops with the Oreo Truffle recipe, I figured I would try that.
Worked like a charm!
To make these, you will first want to make your Oreo Truffles. Follow the directions from this post – it’s super easy – basically just cream cheese and crushed Oreos (you can use a food processor or just put your Oreos in a big Ziploc and go at them with a rolling pin).
For 24 cupcakes, I’d use an entire regular size bag of Oreos and about 3/4 to a whole 8oz block of regular cream cheese, and you should be able to get 24 one inch size truffles. Once you have them shaped into balls, put them in the freezer. You won’t be needing to shape them into cupcakes or dip them into chocolate, so at this point they are good to go, just freeze those babies. I would say make sure to leave them in the freezer at least 20 minutes – the freezing will help them hold their shape while you bake your cupcakes.
Next make up your cake. You could really use any kind you like. I used a Duncan Hines French Vanilla (one of my favorite vanilla cake mixes). Prepare according to the package directions. When you are ready to fill your cupcake liners, put a bit of the batter in each cupcake liner – enough to cover the bottom. Then add in your Oreo truffle balls.
And cover with your remaining batter. Bake according to the package directions.
After they have cooled you can get ready to frost. I used a basic buttercream recipe and added crushed Oreos to the frosting.
You could certainly use a premade canned frosting for this. Just add in some crushed Oreos and stir. A chocolate would be delish as well. All that is left is to frost and enjoy. Looks like a regular cupcake…
But surprise! Oreo truffle hiding inside. Yummmmmy.
I’m totally loving this stuffed cupcake thing. Brainstorming all sorts of fun versions! If you love the Cookies & Cream combo, make sure to check out the Cookies & Cream Bites From Other Blogs for lots of great recipe ideas!
Sydney says
Wow my 5 year old brother loves them and he is picky
Brooke says
I just made these cupcakes last night. They are AMAZING. Very sweet, perfect for people like me and my family who could live off of sweet treats! Thanks for the recipe!
Ashley says
I have a question. Do I leave the icing in the Oreos when I smash them to make the balls of filling? Or do I scrape it out and just smash the cookies? Thank you for your help! 🙂
Christi says
Ashley, yes, leave the icing – I’m all about the quickest and easiest route! 🙂
Kristi says
Once they are done baking do they need to be put into the fridge since the truffles have cream cheese in them or will they be ok sitting out for a few hours before serving??
Katie says
These cupcakes were amazing!!!! Thank you for posting this recipe.
Roos says
I soooooo love all the recipes with Oreos, but I’ve got a question. Here in The Netherlands they sell different sized packages of Oreos.. And we can’t really figure out what the regular size bag is in the USA. Can you tell me what the weight is..?
Thanks so much!
Christi says
Roos, the standard size bag of Oreos is 18oz. Hope that helps!
Natalie says
Those are so pretty and look delicious! I’m obsessed with Oreos lately. I used a Duncan Hines cake in this Chocolate Oreo Cake and it turned out amazing. Thanks for your recipe. xoxo
nicole @ I am a Honey Bee says
i love oreos. you are killing me!
Paints and Pans says
I love these Oreo cupcakes! The cream cheese frosting goes great with them. It’s a lot like the filling I used on an Oreo cream cheese cake I made for a birthday.
Stefanie says
I made these monday. They were absolutely fantastic. Thank you for the recipe!!
Christi says
Stefanie, you are welcome! I think this recipe is a keeper! 🙂