Oreo Cupcakes

Oreo CupcakesWhen I first came across the trend of baking oreos/reese’s peanut butter cups/nilla wafers/you-name-it on the bottom of a cupcake, I couldn’t help but want to hop right on that bandwagon.  How could you not love something so easy and adorable – plus that space taken up at the bottom of the cupcake liner means the batter will make more cupcakes!  Of course, that didn’t happen – at least not right away.  I’m in the bad habit of pinning/bookmarking/dreaming up wonderful recipes and ideas and then fiiiinally getting around to them much later (or never!).  And as per usual, much time has passed since I decided I wanted to do this…but hey, at least I finally did it and made these oreo cupcakes!

Oreo CupcakesOreo Cupcakes

I was very pleased with they way these turned out!  The bottom half of the Oreo stayed crisp and the top half softened; you could put a bit of batter and smoosh the Oreo onto it so it would all be softer, but I liked how it made a pseudo-crust on the bottom.  After a few days the bottom half of the Oreo did soften up as well.  These cupcakes were really soft, moist, and light and springy.  They look sort of dense in the photo above, but I assure you, they were very light.  Not that there is anything wrong with a dense chocolate cake recipe, especially when it’s dark chocolate!  The frosting had a subtle marshmallow and cream cheese flavor, which I think worked very well with the cupcake.  It didn’t hold its shape incredibly well, but I didn’t want to add too much powdered sugar and alter the taste much.  I actually ended up liking the softened look the peaks had as a result.  Overall success – definitely something to do again and experiment with different things (like Thin Mints, maybe in time for St Patrick’s Day!).

Oreo CupcakesOreo Cupcakes

Oreo Cupcakes with Marshmallow Cream Cheese Frosting

Prep Time: 6 minutes

Cook Time: 20 minutes

Yield: 30 cupcakes

Ingredients

    For the Cupcakes:
  • 1 box of Duncan Hines Devil's Food Cake Mix
  • 4 eggs
  • 2/3 cup (~10 1/2 T) Butter, melted
  • 1 cup milk
  • 1 4.2 oz package Oreo Cookies 'n Cream instant pudding mix
  • 1 package oreos
  • For the frosting:
  • 1/2 cup butter
  • 4 oz cream cheese
  • 1 container jet puffed marshmallow fluff
  • 3 1/2 - 4 cups powdered sugar
  • 1 tsp vanilla
  • 1 Tbsp cream

Instructions

    For the Cupcakes:
  1. Line baking sheet with paper liners and place an Oreo in each. Preheat oven to 350.
  2. Mix cake mix and all ingredients in a large mixing bowl and beat until smooth (beat on low until incorporated then about two minutes on medium).
  3. Spoon or pipe batter on top of the Oreo.
  4. Bake according to package directions (at 350 for 18-20 minutes or until toothpick inserted into center comes out clean).
  5. For the frosting:
  6. Cream butter and cream cheese together. Add marshmallow fluff and beat until incorporated.
  7. Add powdered sugar, starting with 3-3 1/2 cups. Add vanilla and mix.
  8. Add additional powdered sugar and cream until you reach desired consistency.
  9. Pipe onto cooled cupcakes.

Notes

This frosting isn't incredibly stiff, so be careful when piping. If you pipe it too high, it might not hold its peaks well or it could sort of collapse! You could add more powdered sugar to make it stiffer if you wish.

http://paintchipsandfrosting.com/2013/02/28/oreo-cupcakes/

 {this post originally appeared on my former blog, elisebakes}

Nutella Oreo Truffle Pops

Nutella Oreo Truffle PopsI’d really like to call these White Chocolate Nutella Oreo Truffle Pops, but that seems like too much of a mouthful.  Names aside, these were amazing!  I was surprised at the texture; I wasn’t sure what to expect from the oreo crumbs.  They were different than cake pops obviously, but in such a good way.  They had a bit of a crunch to them and the white chocolate, Oreo, and Nutella flavors all complimented each other in the most wonderful way!  I even got a “this is the best thing I’ve ever eaten;” that’s my favorite kind of compliment!  What could possibly be better than that?  Oh yeah, my husband liked them!!  He doesn’t usually enjoy sweets…in fact, he rarely eats them (usually I’m shoving a forkful at him saying “come on, just try it.”  Cakes, cupcakes, cookies, cheesecakes, or pies; he will most likely turn up his nose.  And with how much I love to bake, we end up having very happy neighbors and coworkers!

Nutella Oreo Truffle PopsNutella Oreo Truffle Pops

 

 

Nutella Oreo Truffle Pops

This is what your crumb mixture should look like when it’s ready to be rolled into balls

Nutella Oreo Truffle Pops

Yield: 15 pops / Prep Time: 10-15 minutes / Chill time: 15 minutes

  • 31 Oreos (you could use the whole package and make more)
  • 5-7 Tbsp Nutella
  • 1 package white chocolate chips or white candy melts
  • 15 cake pop or lollipop sticks
  1. Crush the Oreos in food processer, blender, or a magic bullet (that’s what I used).
  2. In a medium bowl, add 4 Tbsp Nutella and mix with a wooden spoon.  You can use your hands if that is easier for you.  Add additional Nutella until the consistency is such that you can form balls with the crumb mixture but it is not too wet.  I used about 6 1/2 Tbsp for regular Oreos, so you’ll need less for double stuffed  and more for low fat.  See a picture of what mine looked to the right.
  3. Form balls with the mixture; I made 15 balls but again, depending on how big you make them, it could be more or less.
  4. Freeze the balls for 10-15 minutes in the freezer or chill in the fridge for about half an hour.
  5. Meanwhile, melt a handful of white chocolate chips in the microwave.   When the balls are chilled, dip the sticks into the white chocolate and insert about halfway into the ball.  Let it set (you can stick it back in the freezer for a couple minutes).
  6. Melt the remaining white chocolate.  If you are using chocolate chips and you think they are a little too thick, add a teaspoon or two of vegetable oil.
  7. Dip the pops, decorate, let them set, and enjoy!Nutella Oreo Truffle Pops

Peanut Butter Chocolate Layered Dessert

I’ve said it before and I’ll say it again: no two things go together better than peanut butter and chocolate. This recipe is so easy and took less than half-hour to put together. It was light and fluffy, and the flavors worked wonderfully with each other. My coworkers loved it; I even got a “This is the best thing I have ever had.” Woo! I started with a recipe from Taste of Home, but by the time I was finished, I had changed it quite a bit.

Peanut Butter Chocolate Layered Dessert (adapted from Taste of Home)

  • 25 Oreos, divided 20 + 5
  • 2 1/2 tablespoons butter, melted
  • 12 oz cream cheese (1 1/2 package), softened
  • 1 cup peanut butter
  • 1/2 tsp vanilla
  • 1 cup mini semi-sweet chocolate chips
  • 2 1/2 cups confectioners’ sugar, divided
  • 2 8 oz containers frozen whipped topping, thawed
  • 20 miniature peanut butter cups, chopped
  • 1 cup cold milk
  • 1 package (3.9 ounces) instant chocolate fudge pudding mix
  1. Crush 20 cookies and toss with butter. Press into an ungreased 13×9; set aside.
  2. In a large bowl, beat the cream cheese, peanut butter, vanilla and 2 cup confectioners’ sugar until smooth.
  3. Fold in mini chocolate chips. Spread over crust.
  4. Sprinkle with peanut butter cups.
  5. In another large bowl, beat the milk, pudding mix and remaining confectioners’ sugar on low speed for 2 minutes. Let stand for a couple minutes until soft-set.
  6. Fold in 1 container of whipped topping.
  7. Spread over peanut butter cups.
  8. Spread remaining container of whipped topping over the top.
  9. Crush remaining cookies; sprinkle over the top.
  10. Cover and chill for at least 3 hours.