Ingredients :
- 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
Method :
- Oreo Truffles
- 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.
- Cake
- 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.)
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