Rose Bakes... White Chocolate Oreo Cream Filled Cupcakes {Recipe!}

If you're visiting to see my cakes and cupcakes, you can scroll through all of my cakes posts here, visit my cakes page here, and "like" my new Facebook page "Rose Bakes" here.

So, 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.

White Chocolate Oreo Cream Filled Cupcakes

Yield: 24-30 cupcakes 

White Chocolate Cupcakes:

1 Pillsbury White Cake Mix (cheaper from Amazon than Walmart when you buy with Subscribe & Save)

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

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 (recipe below).

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... =)

Oreo Cream Filling:

8 oz. cream cheese, at room temperature (takes about 2 hours to reach room temp)

1/2 cup white sugar

2 cups Cool Whip

12 crushed Oreos (I do mine in a food processor)

Mix together the cream cheese and sugar until smooth.  Fold in the Cool Whip, then the crushed Oreos.  Spoon into a frosting bag and refrigerate until ready to fill the cupcakes.

After the cupcakes are filled, pipe on the Cream Cheese Buttercream (I used a large Ateco Star tip) and top with a mini Oreo.

Don't waste any time eating one.  They are SO yummy!   Also, the White Chocolate pudding and egg whites made for a very pretty white cake (no yellow tint) and the light, yet sturdy texture is perfect for tiered cakes or carving... making this a great recipe for wedding cake!

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!

Be sure to check out all my other cakes and cupcakes here!  If you ever have questions, please email me at adventuresinsavings@gmail.com or leave me a comment below!

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