The Story:
I am always a fan of making cupcakes that ANYONE can do. I don’t care who you are, if you have never baked in your life, if you can’t pipe buttercream, it does not matter because THIS you can do. And guess what, they are so amazing. I walked around campus handing these cuties out and people responded with things like “That cupcake changed my life” and “This is heavenly” and “Will you marry me?”
Ingredients
Cake:
1 box Devil's Food Cake Mix
3 eggs
1/2 cup oil
3/4 cup buttermilk
3/4 cup sour cream
2 teaspoons vanilla extract
24 Oreos
Oreo FIlling:
8 oz cream cheese, softened
1/4 cup butter, softened
3-4 cups powdered sugar
remaining Oreos from cake, crushed
Chocolate Ganache:
1/4 cup heavy cream
1/2 cup chocolate (chips or melts)
1/2 tablespoon honey
1/2 teaspoons vanilla extract
Melted white chocolate for decoration
Directions
1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. Take your 24 ores and twist them apart. (If you are lucky, one side will have all the cream and the other side will be bare.) Take the Oreo halves with the cream and place them cream side up at the bottom of each cupcake liner.
3. Sift cake mix into a small bowl to remove lumps and set aside.
4. In a large bowl, gently whisk eggs, oil, buttermilk, sour cream and vanilla extract together.
5. Add cake mix and stir until smooth.
6. Fill cupcake liners (over your Oreo halves) 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
7. Filling: Beat cream cheese and butter until smooth. Slowly add powdered sugar until you reach your desired consistency. To prepare your Oreos for the filling, take the "bare" halves left over from the cake and crush them finely. Then put them through a sifter to remove the larger pieces. Add 1/3 cup of this Oreo "powder" to your filling and stir.
8. After cupcakes have cooled, use a knife to cut "cones" out of the top of each cupcake, deep enough to fill with your filling. Use a spoon or a piping bag to fill the holes in the cupcakes with your Oreo filling. Cut off the pointy part of your "cone" removed from the cake, and place the top back over the filling. (See my Homemade Hostess post for images on filling the cakes.)
9. Ganache: Place chocolate, honey and vanilla extract in a heat proof bowl. Heat heavy cream on the stove top just until small bubbles start to form around the edges. Pour cream over your chocolate and whisk until smooth. You may need to let it cool for a few minutes to let it thicken.
10. Spoon chocolate ganache over your cupcakes, let set and then drizzle melted white chocolate to get that "Hostess" look.
Copyright © YourCupofCake
For photo diagram of filling cupcakes, see my Homemade Hostess post
Look at the Oreo Filling and the Oreo on the bottom!!!! Mmmmm…
You KILL me with your recipes. Another winner!
I will be able to makes those, but it is hard for me to make things pretty like yours. Any tips? Your future husband will be very lucky. I hope my future boyfriend/husband will love the thing I bake/cook, although they are not pretty as yours.
Do you drizzle the white chocolate with a spoon? Or do you think it will be fine if I just put the melted white chocolate in a ziploc bag and kind of pipe it on top?
I did the ziplock bag way and snipped a little piece of the corner off. But test it out in a plate or something, it really pours out, so move fast!
I have trouble with the paper sticking to my oreo on the bottom. Any suggestions???
You are baking them with the cream side up right? They shouldn’t be sticking… Sorry! Maybe try a different liner.
I made these last weekend for everyone at work! Big hit, they taste amazing and look just like yours!!!!
Hi! I just made these and was wondering what white chocolate you used to get such a bright white??mine is kind of creamy! Also having trouble with the cookie sticking in the liner bottom.
Some liners will stick to the cookie, it’s never happened to me, but I have had a few responses saying it does. I may have used white chocolate melts. They don’t have stabilizers that chocolate chips have, the extra chemicals is what turns the white a little yellowish.
Thanks!! I didn’t have any white candy melts so I whipped up a small batch of white royal icing to zig zag across the cupcake tops and they came out cute! I’m taking a quadruple batch to church tomorrow! I think everyone will love them!!
I made these for a fundraiser and they were amazing! They are so rich and delicious! I have a new favorite cupcake!
As always, I gain weight simply reading your recipes! Each one I have tried has been FANTASTIC, but I think this one will be the best of the bunch.
SOOOO- what is the word on your upcoming cookbook? I assume it will have all the gorgeous photos. When will it be out, and how do we buy it??? I would love to give it as Christmas gifts to my daughters!
Kathy, thank you so much! Yes, I have been working on the photos all summer so hopefully they will be beautiful. The book will be in stores and online in the Spring. So…graduation gifts and mothers days gifts rather than Christmas.
These are evilly delicious. My coworkers are now starting to go on this website and make requests for my next batch I bring in.
These are awesome!!!! I made these for my son’s 5th birthday and they were a huge hit! For the kids, I did the ganache and then sprinkled crushed up Oreo on top and added 2 gummy worms hanging over the side. I wanted to do some kind of dirt cake cupcake. For the adults, I made an extra batch of the filling and piped that on top of the ganache….oooo my goodness, they were delicious! Thanks for the recipe, I am definitely going to try some of the others you have posted. I can’t wait
Can you recommend a heavy cream brand?
Thank you
I don’t use any in particular!
How long can this cupcake last outside?
Depending on the heat it will be different, but it should be fine all day.
Thanks for the recipe! I made these for my volleyball girls I coach for valentines. Hope they like it as much as I do.
Love this cupcake recipe. Have made them many times and they’re always a HUGE success. Quick question though: What is the best way to store the cupcakes? I want to make these for a bachelorette party but I’m not sure how well they’ll hold up overnight. Any tips or suggestions you can give you would be appreciated. Thanks you for sharing this scrumptious recipe!
Over night is no problem, they will keep fabulously. I like to frost the day of the event though, it keeps the frosting looking great and fresh! Just keep the cupcakes in a tupperware and the frosting on the counter in a cool place. Don’t refrigerate either of the two.