You heard right — Oreos have been bringing joy to people for 100 years!
I was afraid I wouldn't be able to get my hands on a bag of the celebration Birthday Cake Oreos that Nabisco released to celebrate the centennial because my city-life grocery shopping is limited to corner grocery stores and Whole Foods. Lucky for me, one of my co-workers brought a bag in last week while half of the office was out of town at an event.... so no one was around to stop me from bringing them home!
I thought of a number of possibilities for these sprinkle-filled Oreo cookies: Funfetti Oreo Cheesecake Bars... Oreo Fudge... Birthday Cake Rice Krispies filled with Birthday Cake Oreos...
The ideas piled on and I became too overwhelmed to bake anything over the weekend, so Monday evening as I boarded the train back home from work, my head was still spinning a bit with thoughts of Oreo recipes.
For the first half of the train ride, I was dead-set on making Funfetti Oreo Cheesecake Bars and I added cream cheese and sour cream to my shopping list in preparation... But then I kept thinking. I've had Oreo Cheesecake Cupcakes before (pre-blog era) and while they were tasty, the texture wasn't what I was in the mood for this brisk Monday evening. What I realized I really wanted was something light and fluffy...
Obviously, I wanted cupcakes!
I finally settled on Oreo Cupcakes, but because this is Oreo's 100th Birthday and a big deal, they needed a little something extra...
An Oreo Truffle baked in the middle!!!
Yes, these are Oreo Cupcakes filled with Oreo Truffles and topped with a beautiful Buttercream Rose — Happy Birthday Oreo and Happy Monday to me!
I made this recipe myself, pulling inspiration from a number of sources. I opted to place half an Oreo (frosting side up) at the bottom of my cupcakes because I liked the way it looked on Annie's Eats, I incorporated sour cream because it helped make Cupcake Project's Ultimate Vanilla Cupcakes so incredibly fluffy (I made them for a holiday party and wasn't able to blog about them.. next time!), learned how to pipe a rose with frosting by watching this YouTube Video, and I snuck tiny Oreo Truffles into the cupcake centers before baking because they were an ENORMOUS hit when I brought This Batch to work in December.
Teeny Oreo Truffles:
Makes 12 teaspoon sized truffles
- 6 Oreo cookies
- 1 ounce cream cheese
- Mash up Oreos in a food processor or ziplock bag (I put them in a bag, sealed it, and mashed it with my hands and the back of a can opener)
- Add cream cheese and mix well
- Once the mixture is fairly firm, break into 4 pieces, break those into 3 more small pieces, and shape them into balls
- Arrange the truffles on a plate or tray lined with aluminum foil and freeze for 1 hour or more
Oreo Cupcakes (Young Idealistic Baker original recipe):
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 eggs, room temperature
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup sour cream
- 6 - 8 Oreos, broken into pieces
- 12 Oreo halves with frosting
- 12 teeny Oreo truffles
- Preheat oven to 350 degrees and line cupcake pan with 12 liners and place an Oreo half in each with the frosting side up
- In a large bowl, cream together butter and sugar until light and fluffy
- Add eggs, one at a time, and vanilla and mix together
- In a separate bowl, sift together flour, baking powder, and salt
- In another bowl, combine milk and sour cream
- Alternate adding flour mixture and milk mixture to batter and beat together until everything is just incorporated
- Stir in Oreo pieces
- Spoon batter into liners, filling just half way
- Place an Oreo truffle into the center of each and top with remaining batter
- Bake for 20-25 minutes, or until a toothpick inserted off center (into the cupcake, not the truffle) comes out clean
Vanilla Cream Cheese Frosting (adapted from Annie's Eats):
Makes just enough for 12 cupcakes
- 4 ounces cream cheese, softened
- 2 ounces butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1 splash milk
- Cream together cream cheese and butter until light and fluffy
- Add vanilla and powdered sugar 1/2 cup at a time until incorporated
- Add milk slowly until preferred consistency is acquired