White Chocolate Oreo Cream Filled Cupcakes {Recipe!}
Will ya’ll forgive me for another recycled post? My husband and I are in Tennessee this week and I’ve been busy relaxing and not spending too much time on the computer and phone. Richy had a business trip and since today we celebrated our 19th wedding anniversary – he asked me to come along for the trip! It was a wonderful idea – so I here I am!
We’ve been hanging out, sight-seeing, eating sushi and just enjoying some mostly uninterrupted time together (he had to do pesky work while he’s here too… but I’m overlooking that – ha!). Anyway, I posted these cupcakes FOUR years ago when this blog was just a baby!
But still…. even after all this time – these cupcakes are just plain deliciousness. I created them for one of my husband’s coworkers who loves my cupcakes and loves Oreos.
I altered my Vanilla Cake recipe (see below), made up an Oreo Cream Cheese filling (again… see below), and topped them with Cream Cheese Buttercream and a mini Oreo.
However, I must confess: I really couldn’t “taste” the white chocolate like I hoped. But it sounded good in the title… so I left it…teehee.
Tip: Keep these refrigerated… the cream cheese frosting gets really soft at room temperature – especially in this summer heat!
Do you have any questions about these cupcakes? Please feel free to leave a comment and I’ll help if I can! Without further delay… here’s the recipe:
White Chocolate Oreo Cream Filled Cupcakes {Recipe!}
Ingredients
For the Cupcakes
- 1 Pillsbury White Cake Mix
- 1 cup liquid egg white (or 4 egg whites)
- 1/2 cup water
- 1/3 cup oil
- 1 cup sour cream
- 1 small box Instant Jello White Chocolate pudding
For the Oreo Cream Filling:
- 8 oz. cream cheese, at room temperature (takes about 2 hours to reach room temp)
- 4 oz. salted butter, at room temperature (1 stick)
- 1 teaspoon vanilla
- 2 cups powdered sugar
- 12 crushed Double Stuf Oreos (I do mine in a food processor), or any chocolate sandwich cookie will work!
- 1–2 tablespoons heavy cream, as needed
Instructions
For the cupcakes:
- Thoroughly mix all ingredients together. Spray the cupcake liners with non-stick spray and use a medium cookie scoop to fill the liners. Bake at 350° for about 15-18 minutes or just until done. Allow the cupcakes to cool, then fill with the Oreo Cream filling.
- I use a round frosting tip, poke a hole with it in the top of each cupcake and squirt the filling in until it bulges out of the top (my son said they looked like they were about to erupt…). You can’t have too much filling, if you ask me… =)
For the Filling
- Cream together the cream cheese, butter, and vanilla until smooth. Mix in the powdered sugar until completely incorporated. Fold in the crushed cookies. Use immediately the cupcakes (or a cake!) and refrigerate until ready to use. If you refrigerate it, it will thicken. Use 1-2 tablespoons of heavy cream to thin it again to a good consistency for filling! Spoon into a frosting bag and after the cupcakes are filled, pipe on the Cream Cheese Buttercream (I used a large Ateco Star tip) and top with a mini Oreo.
I do a white chocolate cake with a vanilla mix, but instead of adding a pudding, I add white chocolate latte flavoring syrup (The Torani kind you can buy at a larger grocery store). I substitute it for about 1/3 of the water in the mix and it comes out a nice flavor that you can taste but that isn’t overpowering. 🙂
Is it okay to use sugar free whilte chocolate pudding?
Sure!
Can you recommend another flavor of frosting that will go good besides the cream cheese buttercream .
Just vanilla buttercream? I’ve used it also!
Did you make your cream cheese frosting from scratch? If so, what recipe do you use?
Here you go: http://rosebakes.com/adventures-in-baking-cream-cheese-buttercream-for-decorating/
i am making cupcakes for my granddaughter’s wedding in July. Could I fill these cupcakes & freeze them for a month or so before the wedding?
I haven’t tried it, but I’ve always heard that cupcakes dry out when frozen. I’d recommend making a batch as soon as you can and freezing them for a trial run – just see how they do!?
Do you have a great icing recipe those those who are dairy free.
Sharon Zambito has a great one here: http://sugaredblog.blogspot.com/2008/12/few-of-my-favorite-things.html. She uses only high-ratio shortening and dairy free coffee creamer for the liquid!
Hi Rose,love all that you do. My question is about frosting that uses flour and milk that is whisked in a skillet then whipped with other ing. It must be a southern thing as I have never heard or tasted this kind of frosting! Have you ever tried whipped frosting and does it taste good. Are there any pitfalls in using it. Is it good for wedding cakes? I value your opinion and thank you for your time. Thanks. PS these Oreo cupcakes look amazing. Can’t wait to bake a batch!!
How many cupcakes does this make and fill?
Probably around 30?
can i use the filling as an icing ?
Yes, it’s just a little chunky.
Making these for a baby shower this weekend, can’t wait. My concern is if I make them a day ahead of time should I wait to put the filling in till day of? Will they get soggy.. or do think they will be fine?..
This cupcake is pretty and delicious looking! Thanks for sharing at #HomeMattersParty
Thank YOU Donna!
This is bar far the absolute best white cupcake recipe I’ve come across. I’ve used the base to make alternate varieties, including champagne and lemon raspberry. Thank you!