Cooking Instructions
- 1
Oreo Truffles
- 2
Crush 1 package of oreos in food processor or in a ziploc bag.
- 3
Add 3/4- 1 package of cream cheese. Mix with hands until big ball is formed.
- 4
Spoon into inch sized balls. Put in freezer for at least 20 minutes.
- 5
Cake
- 6
Make cake according to directions on box. Line the cupcake pan with liners.
- 7
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.
- 8
Frosting (Magnolia Bakery Vanilla Buttercream)
- 9
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.
- 10
Add desired amount of crushed oreos.
- 11
Frost cupcakes when completely cooled. (Can top each cup cupcake with an Oreo.)
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