Hello avid readers,
In throwing this one together, I learned the hard way that a 28 oz can of pumpkin is different from 15 oz can of pumpkin. That occasioned my 6th trip to a grocery store in 2 days. In other news, I’m an idiot sometimes.
While that came out pretty good, I want to share with you the experience of making a batch of Oreo Truffle Cupcakes. When the recipe requires 2 complete packages of Oreos, you know you’re dealing with a good recipe.
My wife volunteered to make (aka was suckered into making) some cupcakes for a friend’s housewarming party. We had been wanting to make this recipe for awhile, so we pulled out the hardware and set to work: http://www.lovefromtheoven.com/2012/04/03/oreo-truffle-stuffed-cupcakes-with-cookies-cream-frosting/
First off, the Oreo truffle. It’s Oreo and cream cheese. How can you go wrong?
And then you make like a 3-year-old and mash it all together. Eventually, you’ll need to roll them into individual portions to stick in the freezer (but only after eating enough to put you into diabetic shock).
We followed the recipe, and just went with box cake mix. You whip it up according to directions, and then pour a bit of batter into the individual cups and add the “truffle”
The frosting was out of a can (please don’t judge), and then we added more ground up Oreo. We ended up needing to get another can of frosting, but that might have been a result of the first can being of the “whipped” variety, so it might have lost some volume. Lesson learned. Anyway, after you frost, stick another Oreo on top (because at this point, why not) and eat.
These are pretty ridiculous cupcakes. While they are not my absolute favorites (that honor belonging to Irish Car Bomb Cupcakes), getting that bite of truffle will make a lousy day considerably better.
So now I know why I am running a half marathon next weekend: to try to work off this weekend. We’ll see how that goes.