Mint Oreo Truffle Cupcakes

January 24, 2011 by

 This, my friends, is the ultimate sinful combination of a low-fat peppermint patty and a gigantic “stick to your hips” chocolate fudge Oreo truffle cupcake. This is the real deal.

 You start with making up a nice ol’ batch of chocolate fudge cupcakes. Pretty simple, huh?

 Next, using a cookie scoop (which is a new secret of mine), get that dough into the cupcake paper. If you are feeling very Oreo-e…add some crushed Oreos to the batter. As you can see, I couldn’t resist.

 And then, the mother of all contraptions was born. Although I know not the place of origin, technical name, or who invented such a contraption, I have grown extremely fond of this thing. At first glance, you may be concerned for your safety…due to the fact that it appears to be something like a syringe with a good three inch diameter. Luckily, only the cupcake has to feel the pain, you just get delight.

 The way it works is rather delightful. First, you shove the syringe into the cupcake, piercing through its innards. Next, you rip it out of the cupcake’s skin. Tear out the cupcake wound, and you are ready to fill it. Put about a tablespoon or so of filling in the cupcake shot, and inject it back into the cupcake, pushing the top of the syringe as you take it out of the cupcake’s flesh. Although this process may sound gruesome and purely evil…it is…and that is why it is SO STINKING GOOD!

 Oh yeah, you need to fill it with this stuff. Oreo truffle cream. I’m serious about this cupcake blowing your mind. I’m really serious.

Next, whip up some mint frosting, drizzle with mint chocolate, and crumble some crushed Oreos…and you are set.

 Mint Oreo Truffle Cupcakes

  • 1 Pillsbury chocolate cake mix
  • 1/2 cup oil
  • 1/2 cup water
  • 4 eggs
  • 1 instant chocolate fudge jello pudding mix
  • 1 cup sour cream
  • 12 crushed oreos (optional, if you prefer Oreo optimization)

Chocolate Mint Butter cream

  • 3 sticks of softened salted butter
  • 8 cups 10-x (powdered) sugar
  • 1 1/2 teaspoons vanilla
  • 1/3 cup milk
  • 1/2 cup cocoa
  • 1 teaspoon mint extract

Oreo Truffle Filling

  • 2/3 cup vanilla frosting (from a can or homeade)
  • 15 oreos
  • 1 TBS. milk

Directions for the cupcakes:

  1. Preheat oven to 350* F and line cupcake pans with papers.
  2. Combine all cupcake ingredients with an electric mixer on medium speed for two minutes.
  3. Using a large cookie scoop, divide the dough evenly into approximately 28-30 cupcakes.
  4. Bake for 22 minutes, let cool.
  5. Once cool, use a cupcake filler device or a regular old spoon to remove the center of the cupcake. Make sure you keep the top of the cupcake!
  6. Make filling by crushing the Oreos, adding the frosting, and whipping in the milk.
  7. Fill each cupcake with about 1-2 TBS. of filling, place top back onto cupcake.
  8. To make frosting, combine softened butter, vanilla, mint extract half of the milk, cocoa and the 10-x sugar. Put the mixer on medium speed and whip for 3-5 minutes, gradually adding the rest of the milk until it reaches your desired consistency.
  9. Frost each cupcake, top with a drizzle of chocolate, and finish with a sprinkling of crushed Oreos.

Gone…already? Way to go Jared…I wanted that one. 

Filed Under: Cupcakes
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