Oreo Truffle Cupcakes

Back before my little dude turned two, we took a week long trip and visited my in-laws.  Since it was so close to Little Dude’s Birthday, he got an extra pre-birthday party at their house.  To celebrate, we made an Oreo Cake (the falling apart, doomed, but still delicious, precursor to the cake I made on his actual birthday).  But since we were expecting about 35 guests, I decided to make cupcakes as well.  And since my cake theme was Oreo, so were my cupcakes!

The cupcakes receive rave reviews and guests loved biting into the cupcakes to a cookie truffle surprise!

As a side note, it is crazy hard decorating and photographing food away from home!  Kudos to those who do so on a regular basis!

Oreo Truffle Cupcakes
Adapted from Love from theOven

Oreo Truffles
1 package of oreo cookies, finely crushed
1 (8oz) package cream cheese, softened

1 white cake, mixed according to packaging

Oreo Buttercream
1 ½ cups Crisco Vegetable Shortening
6 tbsp water
1 ½ tbsp meringue powder
1 ½ lb (about 6 cups) powdered sugar
1 package Oreo cookies, finely crushed

To begin, mix together the crushed Oreos and the cream cheese.  It is easiest to work the cream cheese into the Oreos with the back of a spoon.  Once the mixture is fully combined, divide into 24 large truffles, rolling them gently into a ball.  Place all of the truffles onto a baking sheet and freeze for 20-30 minutes or until firm.

Preheat the oven to 350 degrees F and line two muffin tins with paper liners.  Place a small amount of prepared cake batter into the bottom of each cupcake liner (enough to cover the bottom).  Place 1 Oreo truffle into the center of each liner, on top of the cake batter.  Then, divide the remaining batter evenly to cover each of the truffles completely.

Bake in the preheated oven 18-22 minutes or until a toothpick inserted into the center of the cupcake comes out clean.  Remove from the muffin tins and cool completely.

Meanwhile, make the Oreo buttercream by combining the Crisco, water, meringue powder and powdered sugar.  Mix on low for 1 minute or until combined.  Turn to medium and beat until smooth.  Fold half of the crushed Oreos into the frosting, adding more as desired.  Frost the cupcakes and garnish with additional Oreos.

Serves 24


  1. Delicious!!! I would love to bite into one of these cupcakes.

  2. Wow...this looks sooo good! I think I'm going to have to make these!

  3. Now these look and I know they are DELICIOUS!! I will be making these Amy! Thanks for sharing!

  4. Wow! These look DIVINE! I absolutely love Oreo truffles. Add them to a cupcake and that's taking it to a whole other level! YUM!!!

    Karen at
    Family Travels on a Budget

  5. Ummmmm yea, so I pinned this to try ASAP!

    Thanks for sharing!
    New follower from Super Link Party!

  6. Amy, these look awesome... I'm co-hosting with Julie at Marvelous Monday and these caught my eye! Thanks for linking up. Deb

  7. My greatest wish right now is to have one of those cupcakes right now.

  8. Oh my gosh those look wonderful! Thanks for sharing at The Fun In Functional!

  9. what is merange powder???
    and could you do choc cake mix instead the white or would that be chocolate overload??? lol
    Vere'nique B

    1. Meringue powder is found at craft stores. It helps the buttercream frosting to hold up. I can be omitted if necessary.

      I'm sure chocolate cake would be delicious, too, but then the truffle wouldn't show up as well!

  10. Wow!!! These look AWESOME!!!!
    Thanks for sharing with my Super Link Party! :-)


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