Oreo Stuffed Cupcakes with Nutella Buttercream
- PREP 40min
- COOK 35min
- TOTAL 1hrs 15min
We place an Oreo cookie into the middle of each cupcake. Feel free to use your favorite cookie. The Nutella buttercream is bit more complicated, but worth the effort. It’s so light, smooth and creamy.
You Will Need
1 box yellow cake mix and ingredients called for on box (eggs, water and oil)
28 Oreo cookies
1 3/4 cups granulated sugar
1/3 cup water
7 egg whites
2 3/4 cups (625 grams or 5 1/2 sticks) unsalted butter, cubed and at room temperature
1 cup Nutella hazelnut spread
Directions
Bake Cupcakes
Make cupcakes by following the box instructions. Fill each cupcake liner with batter a quarter full, place one Oreo cookie into batter then continue to fill with cake batter until 3/4 full. Bake per box directions then cool on a wire rack.
Crush the remaining 4 cookies and set aside for decorating the finished cupcakes.
Make Buttercream
Add sugar and water to a medium saucepan. Heat over low heat, stirring with a metal spoon, until the sugar has dissolved and the syrup is clear. Increase heat to medium-high and let the syrup come to a boil.
Meanwhile, place the egg whites into the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until they have soft peaks — this means that when you lift the whisk the egg whites will softly fall over itself.
When the sugar reaches 240 degrees F, immediately remove the pan from the heat and, while the mixer is running, slowly drizzle the hot sugar syrup into the bowl with the egg whites. Aim to drizzle the syrup close to the whisk, not down the side of the bowl. When all the syrup has been added, continue to whisk until the bowl feels cool to the touch, about 15 minutes.
When cooled, while whisking, add the butter, one cube at a time, beating after each addition. Beat in the vanilla and Nutella until the buttercream is smooth and shiny.
To Finish
Pipe or spread buttercream onto cupcakes and top with Oreo cookie crumbs.
Adam and Joanne's Tips
- Make-ahead: Refrigerate the buttercream in an airtight container or a resealable plastic bag in the fridge for up to two weeks. Or freeze for up to two months. When ready to use, allow the buttercream to come to room temperature and beat until it is smooth and spreadable again.
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