Oreo Stuffed Cupcakes with Cream Cheese Icing

I mean who doesn't like a good cupcake? I've been meaning to post this one for awhile now but I originally made these a couple of months ago for my dads birthday. This is actually my first time ever making cupcakes and of course being me I couldn't just make a plain jane ole cupcake, I had to try something fancy on my first attempt. My absolute favorite dessert combination is cookies n cream, so I figured why not make Oreo cupcakes! This recipe is super simple and doesn't require many ingredients.

Originally I didn't anticpate posting this recipe at all which is why there aren't any step-by-step pics this time. However once I started topping them with icing I just had to go grab my camera! Anywho, this is a super easy recipe, great for parties, entertaining or just indulging ;-) enjoy!

 I was going for a Tiffany Blue for some of the cupcakes but they came out green lol.

Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Serves: 18

Ingredients:
1 Box Yellow Cake Mix (usually requires, eggs, water and oil)
24 Whole Oreo Cookies

18-24 paper cupcake liners

Cream Cheese Icing:
8 ounce Philadelphia cream cheese
1 stick of butter (Land of lake unsalted) - sit it out until it is at room temperature
1 box of confectioners sugar (1 pound box)
1 teaspoon of vanilla extract

Method:
Make cupcakes according to the box instructions. Fill each cupcake liner a quarter up the liner then place one Oreo cookie inside, continue to fill with cake batter until 3/4 full. Bake per box directions then allow to cool. For the Cream Cheese Icing make sure all ingredients are at room temperature before beginning. Mix all ingredients together with blender until smooth and soft enough to spread. Top the cupcakes. 

Notes:

I didn't list it with the ingredients but you need to buy food coloring if you plan on making colored icing or batter. Also I used a box cake as a quick alternative method but of course if you prefer homemade batter you can make that instead.

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Apple Pie Cupcakes

When it comes to desserts I don't think there's much competition with a homemade apple pie! In fact the only thing better than homemade apple pie is homemade apple pie with a side of vanilla ice cream. I think that sweet combination is hands down one of my favorites. What I love most about this recipe is that it takes a simplistic approach to such a traditional dessert. It's quick, easy, and only requires a few ingredients. I promise all you need is one bite to send your taste buds into a frenzy ^_^ that's if the sweet smell of cinnamon apples baking in the oven doesn't send you overboard first ;o) 

Directions:

Though I usually like to get my chopping out of the way first, since we're dealing with apples they tend to brown fast once peeled and cut so lets start with making the topping for the cupcakes. In a medium sized bowl mix and crumble together the butter, flour, brown sugar, and nuts then set aside. 

Now peel and chop up 2 large granny smith apples.

Next in a large pan melt some butter over medium heat then add the chopped apples, brown sugar, and cinnamon. Once the apples began to soften add a little bit of lemon juice.

Open the cinnamon rolls and press each roll into a circular shape.

Now press each rounded cinnamon roll into a lightly greased cupcake pan. 

Add a couple spoonfuls of apples to each cupcake. 

Then sprinkle with the topping we set aside earlier.

Bake in the oven for about 10-12 minutes.

Allow the cupcakes to cool off for about 10 minutes then remove each from pan and serve. As an optional step you can add whipped cream and caramel syrup on top! 

Prep Time: 15 mins | Cook Time: 12 mins | Total Time: 27 mins | Serves: 8

Ingredients:
4 tablespoons butter
2 large Granny Smith apples, peeled, cored and diced in to 1/4-inch cubes
1/2 teaspoon ground cinnamon
1 1/2 tablespoons lemon juice
1/4 cup all purpose flour
1/4 cup + 2 tablespoons packed brown sugar
1/4 cup chopped walnuts
1 can (12.4 oz) Pillsbury refrigerated cinnamon rolls
whipped cream
caramel-flavored syrup

Method:
In a medium bowl mix together butter, flour, 1/4 cup brown sugar, and walnuts with hands until crumbly.  Chop 2 peeled and cored granny smith apples into 1/4 inch cubes. In a medium-large skillet melt 2 tablespoons of butter over medium heat. Add apples and cook for about 5 minutes or so until they begin to soften. Add 2 teaspoons of brown sugar and 1/2 teaspoon of ground cinnamon. Cook until tender then stir in the lemon juice and remove from heat. Separate cinnamon rolls and press into 4 inch rounds and place into lightly greased muffin pan. Divide apple filling evenly inside rolls of each muffin cup then add flour topping over apples. Bake in the oven at 400° for about 10-12 minutes or until lightly browned. Serve cupcakes topped with whipped cream and a drizzle of caramel syrup.

Notes:
When buying the cinnamon rolls be sure not to oversight the type you get. I've made these a half a dozen times now but for some reason I overlooked the packaging and mistakenly got the "swirl" type this time. While I was able to make it work it was difficult to shape the cinnamon rolls because of the swirl pattern. So make sure you get the original type.

Recipe adapted from Inspired Taste.

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