More Truffles than I can Handle!

Wednesday, January 9, 2008

More Truffles than I can Handle!

To date, my Oreo truffle post has been my most popular blog post. I wanted to make some for the holidays. My mother in law takes a cookie tray to the family Christmas every year. She said I could add some truffles to the tray this year.

I got a little over-ambitious (as I tend to do) and wanted to try 3 different recipes. The first is the Oreo truffle recipe, except using Trader Joe’s candy cane Joe Joe’s and peppermint Schnapps, dipped in white chocolate, and topped with crushed candy canes. The second is this peanut butter crisp balls dipped in milk chocolate. And lastly, cake balls. For the cake balls, I really wanted to do red velvet cake mix, but I looked at 3 grocery stores near us and couldn’t find it. I had some strawberry cake mix and a can of cream cheese frosting in the pantry, so we went with that, dipped in dark chocolate.

My good friend D decided to come help in the truffle making. We ended up splitting it over two days. The first day we made all the balls and the second day we dipped and dipped and dipped until we didn’t want to every dip another ball of anything in chocolate again!

I had some Wilton’s chocolate that I got at Michaels a couple weeks ago. When we melted it, we found that it hardened almost immediately. Even after adding a decent amount of vegetable oil, it still hardened very quickly. We didn’t really like that property of the chocolate, but we made do…

These three recipes made about 300 truffles. D took 1/2 and I put 1/2 in the freezer. 1/2 of mine went to my mother in law for her to put on her Christmas cookie tray and the other 1/2 went to my mom’s family Christmas. My favorites were the PB crisp balls, but I really like peanut butter…

Chocolate covered Peanut Butter surprise balls (from Cookie Madness)
3 3/4 cups confectioners sugar (1 pound)
3 cups rice krispies, crushed or ground
1 18-oz. jar creamy peanut butter
4 regular size Butterfinger bars, crushed
1 Tablespoon vanilla extract
1/2 cup butter, melted
Plenty of chocolate for melting and dipping
Some melted white chocolate for accent

Combine all ingredients and roll into balls.

Dip into chocolate of choice, then drizzle with white chocolate as an accent.

Makes anywhere from 70 to 80 depending on how big you make the balls.

Cake Balls (from Allrecipes.com)
1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) container prepared chocolate frosting
1 (3 ounce) bar chocolate flavored confectioners coating

Prepare the cake mix according to package directions using any of the recommended pan sizes. Immediately after cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended. (I just threw the hot cake and frosting into my KitchenAid mixer and put on low for a few minutes. Then I put the batter into the fridge for a while.)

Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.

Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

Oreo Truffles
1 package Oreos – I used these
14 oz sweetened condensed milk
1/2 tsp. vanilla extract
melted chocolate of your choice

Line a cookie sheet with aluminum foil or parchment paper.

Crush oreos using a food processor. I put about 12 cookies in at a time.

Add vanilla and milk. Stir until ingredients come together. Work quickly to form the mixture into small balls and place on cookie sheet. Put into refrigerator to chill (for easy dipping).

Melt the chocolate using your favorite method. I like to use the microwave. I also added some vegetable oil to the chocolate to thin it out.

Dip chocolate balls into melted chocolate and put back on cookie sheet.

Cakes, Dessert, Family Favorites

2 comments »

22 Responses to “Chocolate Chip Cookie Dough Cupcakes”

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DeliciousDish — March 30, 2011 at 4:34 pm

I NEED to make these. I might just start on them tonight!
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Nutmeg Nanny — March 30, 2011 at 4:35 pm

These look amazing! I would go into a sugar coma because I would probably want to eat at least three of these gems…haha.
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Melissa — March 30, 2011 at 4:37 pm

Oh wow these are my dream dessert! I hope you bring these ones to Cupcake Camp!!
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4

Erin — March 30, 2011 at 4:40 pm

I too have been meaning to make these cupcakes since I first saw them on the internet. I love that you combined several recipes from different bloggers. Awesome recipes, unite!
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beantownbaker — March 30, 2011 at 5:20 pm

Like I said, it’s a multi-step process, so starting part of it tonight might be a good idea. If you make them, I definitely want one. These were so good.
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beantownbaker — March 30, 2011 at 5:20 pm

Oh that’s a thought… I still haven’t decided what I’m baking for Cupcake Camp…
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beantownbaker — March 30, 2011 at 5:20 pm

Definitely give it a shot. They take some time, but it’s SO worth it.
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Shannon — March 30, 2011 at 5:28 pm

I’ve been wanting to make these for quite a while as well. My mother-in-law LOVES cookie dough and her birthday is coming up. From all the versions I’ve seen floating around on the internet, I really like yours since you have the LOTS of cookie dough in the middle of your cupcakes. So, you baked the cupcakes with the frozen cookie dough inside? No problems with it baking up? I’m definitely trying this!
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beantownbaker — March 30, 2011 at 5:33 pm

Yep, just dropped the dough into the cupcake batter before baking it. The cupcakes did rise up quite a bit and then sank back down as they cooled. I was a little concerned I had underbaked them, but they were delicious. Definitely let me know how they turn out for you if you make them.
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Jessica — March 30, 2011 at 5:52 pm

oh my Lord these look amazing! I’m having a girls night next weekend and I’m def going to try these! Thanks!
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FunandFearlessinBeantown — March 30, 2011 at 6:18 pm

Once again Jen, you impress me with your creativity!
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Sarah C — March 30, 2011 at 9:35 pm

I want, no NEED, to make these. Does it matter what size your cookie scoop is? Mine is a medium size with about 1.5 tbsp volume. Want to make sure it won’t be too much that it prevents the cupcake from baking up (because honestly, it’s not possible for it to be too much cookie dough).
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beantownbaker — March 30, 2011 at 10:45 pm

I’m honestly not sure what size my cookie scoop is. It doesn’t have any markings on it to give an indication! I think it’s the standard cookie scoop you’d get at the grocery store if that helps at all… I think 1.5 Tbsp sounds about right though.
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Carrie — March 30, 2011 at 11:03 pm

I’m already trying to decide what occasion to make them for.
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Cara — March 31, 2011 at 2:07 am

I’m still waiting to try these. Just sayin’. 😉
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ErinsFoodFiles — March 31, 2011 at 3:14 am

WOW! Talk about decadent!
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beantownbaker — March 31, 2011 at 12:03 pm

Well I *might* be making these for Cupcake Camp. So, if you make the trip into Boston for that, you might be able to have one! Too bad they’re not appropriate for Passover.
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Rebel Mel — March 31, 2011 at 1:26 pm

Who needs dessert at 8am???

I’ll give you one hint.

Me.

😉

Bookmarking this! I’ve been meaning to make these cupcakes for a while now!
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DyingforChocolate.com — April 2, 2011 at 5:05 pm

Will be making these soon. What a great twist.. the cookie is actually a cookie in the baking process. Yum!
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Jene — April 5, 2011 at 11:47 am

OH. EM. GEE. I’m SO making these for euchre night on Saturday, just to have an excuse.
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Lovemytheekidz — March 26, 2014 at 8:00 pm
I found this recipeast summer and have made it several times for my oldest child, who has requested it again-for her sweet sixteen birthday. Thanks for the awesome recipe.
- beantownbaker — April 16th, 2014 @ 6:01 pm
  
  So glad you enjoy it! This is one of our favorite cupcake recipes of all time.