Oreo Cookie Truffle Cupcakes with Cookies and Cream Frosting

Oreo Cookie Truffle Cupcakes with Cookies and Cream Frosting

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    Oreo Cookie Truffle Cupcakes with Cookies and Cream Frosting

    A subscriber Margrét Ása Helgadóttir
    https://www.youtube.com/channel/UCxbMgdH9nsKLeXrwfdVAQQg
    sent me this idea and it was on this website:
    http://www.lovefromtheoven.com/2012/04/03/oreo-truffle-stuffed-cupcakes-with-cookies-cream-frosting/

    Crush a small package of Oreo cookies (about 28) into fine crumbs (I used a food processor but you can put them in a bag and crush them with a rolling pin or the bottom of a pot).
    Add 3/4 to 1 full 8oz brick of cream cheese.
    Blend until you get a smooth dough.
    Form dough into 1″ balls and place on cookie sheet, freeze for about 20 minutes (chilling will help the balls keep their shape during baking).
    Mix up a white cake mix according to package directions (I used French vanilla)
    Place a couple of tablespoons of the cake mix into the bottom of a muffin cup, add the Oreo cookie ball and cover with more batter until ball is covered and cup is filled to about 3/4 full.
    Bake at 350F for about 20 minutes until toothpick inserted in the center (white part) of the cupcake comes out clean.
    Let cool completely.
    Mix about 1/4 to 1/2 cup of cookie crumbs into some white frosting of your choice and blend well.
    Frost cupcakes and garnish with mini Oreo if desired.

    Frosting recipe I used:
    Buttercream Frosting/Icing

    2/3 cup butter — softened
    4 cups powdered sugar
    1 teaspoon vanilla
    4 tablespoons cream or milk

    Directions:
    In a bowl, beat butter until light and fluffy. Gradually add powdered sugar, beating well. Beat in vanilla and enough cream or milk until desired spreading consistency. 1 batch frosts a 2-layer, 13 x 9-inch cake or about 2 doz cupcakes

    (Visited 1 times, 1 visits today)

    Paul

    Owner of Recipe Flow

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