oreos – neverbeenso

HAPPY CINCO DE MAYO!! This is one of my favorite holidays to celebrate. Tacos, margaritas, tequila, guac; what else do you need? As I was sitting at work today, I couldn’t help but crave churros and wanted to share that craving with my co-workers. However, I was a little late to the game in preparation and decided to think up something quick and easy in my head that I could prep tonight and bring in tomorrow (or this weekend, if I became too lazy).

For the sake of time, I decided to enhance store-bought mix and icing. I figured I could just throw some cinnamon in the batter and call it a day, UNTIL I spotted cinnamon bun oreos! So, I decided to stuff my cupcakes with the oreos and add a little crunchy layer underneath the icing to give them a churro-esque texture.

Alas, Oreo Stuffed Churro Cupcakes. Now, if you don’t have time to whip these up before tomorrow’s festivities, why not expand your Cinco Celebration throughout the weekend?? Or make them just because; they’re that good (AND EASY)!

Oreo Stuffed Churro Cupcakes

Servings: 24
Time: 1 hour
Difficulty: easy
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Ingredients
1 box white cake mix (and the ingredients called for on the box)
2 jars cream cheese icing
1 package cinnamon bun oreos (or golden if you can’t find these – and add ground cinnamon)
4 tablespoons of butter, melted
1/4 cup granulated sugar
1 TSP ground cinnamon
Cupcake liners (since these were for Cinco De Mayo, I used red, green and white)
Decorative pieces (found these edible mustaches at Party City)

Directions
1. Mix cake batter according to box directions.
2. Line your muffin tins and pour 1 tbsp batter into each liner and then place one oreo into each liner and push down (the batter should hug the oreo, but not cover). Then place 1-2 tbsp more batter into each liner until they are 3/4 full.
3. Bake according to box directions (mine were perfect in 17 mins).
4. Move the cupcakes to a wire rack and cool completely.
5. Once cooled completely, mix granulated sugar and ground cinnamon in a bowl. Brush melted butter on the tops of each cupcake and then dip into cinnamon sugar mixture.
6. Top with cream cheese frosting and decorative pieces.
7. Refrigerate until ready to serve. Set out 20 mins prior to serving.

These truffles are an instant crowd pleaser at any holiday get together. I’ve neverbeenso thrilled to create an easy recipe to bring to parties that can be made ahead and easily distributed. They’re also a super easy no-bake dessert. They do take a little time to chill in between batches, but you can do other things in the mean time, and look how darn pretty they are!! Each batch only uses 5-6 ingredients! You could just make one flavor, but I’m a lover of chocolate mint AND smores, so I opt to make both! And now with all the new oreo flavors, you can really be creative!

Crush your cookies in a food processor, or get any of that holiday stress out and crush them yourself!

Either way, just make sure they are finely finely crushed as below.

Next, add your softened cream cheese. I mixed this all up using my hands, it’s A LOT easier than trying to combine using a spoon. Ultimately, you want it combined like so.

Make sure to give the filling adequate time to chill (at least an hour), so that it’s easier to roll into uniform balls. Then start your rolling!

Let these chill for at least 2 hours or overnight, so that they don’t fall apart as you dip them in the melting chocolate. I found that using tools, like these from Wilton, make the truffle dipping process SO much easier!

I topped the smores truffles with crushed graham crackers and drizzled red and white chocolate over the mint truffles!

I’ve included both recipes below! Enjoy!

Smores Truffles

Servings: 36
Difficulty: easy
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Ingredients
1 package Golden Oreos
1 (8 oz.) package cream cheese, softened
1 cup Kraft Jet-Puffed Mallow Bits
1 (16 oz.) package milk chocolate Candiquik
½ cup graham cracker crumbs

Directions
1. Using a food processor, crush Oreos into crumbs.
2. Using hands, combine crushed cookies, cream cheese, and marshmallow bits in a medium bowl.
3. Chill dough in the refrigerator for at least an hour to make easier for rolling.
4. Roll into 1-inch balls and place on cookie sheet lined with parchment paper.
5. Refrigerate until firm.
6. Remove from refrigerator and dip balls into melted Candiquik.
7. Sprinkle immediately with graham cracker crumbs.

Chocolate Mint Truffles

Servings: 36
Difficulty: easy
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Ingredients
1 package Mint Oreos
1 (8 oz.) package cream cheese, softened
1/2 teaspoon peppermint extract (optional, but gives more mint flavor)
1 (16 oz.) package white chocolate Candiquik
1/2 package red candy melts (found at Michael’s)
1/2 package green candy melts
Plastic squeeze bottles or plastic bag for drizzling

Directions
1. Using a food processor, crush Oreos into crumbs.
2. Using hands, combine crushed cookies, cream cheese, and peppermint extract in a medium bowl.
3. Chill dough in the refrigerator for at least an hour to make easier for rolling.
4. Roll into 1-inch balls and place on cookie sheet lined with parchment paper.
5. Refrigerate until firm.
6. Remove from refrigerator and dip balls into melted Candiquik. Let cool.
7. Once hardened, melt green candy melts and drizzle over truffles. Let cool.
8. Follow the same process with red candy melts.

Tag: oreos