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Oreo Truffle Stuffed Chocolate Cupcakes
Prep Time
45 mins
Cook Time
22 mins
Total Time
1 hr 7 mins
This homemade chocolate cupcake recipe is filled with an Oreo truffle filling and topped with homemade vanilla buttercream frosting! This easy chocolate cupcake recipe is rich and full of flavor, and the surprise-inside Oreo truffle is so much fun!
Course: Dessert
Cuisine: American
Keyword: Oreo Truffle Stuffed Chocolate Cupcakes
Servings: 12 -14 Cupcakes
Author: A Latte Food
  • 1/4 cup butter, softened
  • 1/4 cup canola oil
  • 1/2 cup unsweetened cocoa powder
  • 3 ounces semi-sweet chocolate
  • 3/4 cup flour
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp espresso powder
  • 2 large eggs, at room temperature
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 tsp vanilla extract
  • 1/4 cup sour cream or greek yogurt
  • 1/2 cup whole milk
Oreo Truffle
  • 5 crushed Oreos
  • 1 3.4 oz Instant chocolate pudding
  • 2 cup milk
Vanilla Frosting
  • 1 cup butter, softened to room temperature
  • 4-5 cup powdered sugar
  • 1/4 cup heavy cream
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract
  • salt, to taste
  1. Preheat oven to 350.
  2. In a mixer, cream butter until light and fluffy. Add in oil and cream together.
  3. In the microwave or in a double broiler, melt the 3 oz of chocolate until smooth. Sprinkle in the espresso powder and add to the butter and oil mixture.
  4. In a smaller bowl, combine eggs, sugars, and vanilla extract. Once mixed, add to the butter/oil mixture and mix together.
  5. In a large bowl, sift the flour, cocoa powder, baking powder, baking soda, and salt together.
  6. Lastly, in small bowl, combine the sour cream and milk together.
  7. Alternately, add the flour and milk mixture to the butter/oil mixture. Stir until just combined.
  8. Divide into 12 muffin cups, and bake for 18-22 minutes or until a cake tester comes out clean.
Oreo Truffle
  1. Follow the instructions on the back of the instant package, and add in crushed Oreos.
  2. Once cupcakes have cooled, take a knife and cut out a little piece of each center and fill with Oreo filling (I usually save all of the center pieces to mix with any extra frosting in order to make cake balls)
  1. Cream butter until light and fluffy. Add in 4 cups of powdered sugar, heavy cream, vanilla, and almond. Beat until super light and fluffy. If frosting doesn't seem stiff enough, add in the next cup of powdered sugar, 1/2 a cup at a time. If too sweet, add in just a pinch of salt to counteract the sweet flavor.
  2. Frost each cupcake. I topped with chocolate chips and chocolate seashell candy molds (not pictured because they weren't ready yet =) ), but you can top with sprinkles or whatever you want!