Pumpkin Spice Oreo Truffles
Well, I had to find something to do with the leftover Pumpkin Spice Oreos I had from last week’s Krispie Pumpkin Spice Oreo Tartlets, so I made some truffles. I love Oreo truffles. They are so easy to make and with all the different Oreos that keep coming out, there is a flavor for everyone’s liking. And you can shape the dough in a variety of ways. I used a pumpkin ice cube tray to shape these pumpkin truffles.
The Pumpkin Spice Oreos and the silicone pumpkin ice cube trays were purchased at Walmart. The Wilton’s Pumpkin Spice candy melt is from Michael’s.
You could just go the easy route and make traditional round truffles, but I thought pumpkins would be cute. I dusted the silicone trays with some powdered sugar to keep the dough from sticking. I pressed the dough into the pumpkin cavities by hand, making sure it was pressed down firmly. Then I popped them into the freezer overnight. The pumpkins came out pretty easy from the molds. What gave me the most problems was the Pumpkin Spice candy melt. I don’t know if I got a bad batch or I had water in my container, but the candy wouldn’t melt. I tried adding vegetable shortnening and that didn’t work. So then I pulled out my Babycakes chocolatier to melt it and added some orange candy melt I had to the batch. Finally, that worked and the candy melt still had plenty of pumpkin spice flavor and came out a brighter shade of orange. So all worked out well.
For the stems, I just melted a few bits of chocolate chips in the microwave and painted the chocolate on with one of my cake decorating paint brushes. You could also use a regular clean paint brush. You could also paint on some vines and leaves with some green candy melt like I did for my Maple Pumpkin Rice Krispie Treats. Either way they taste awesome.
I just love a crunchy outer shell with a creamy, flavorful center. The pumpkin spice in the Oreos and in the candy melt worked really well together. And I think the little pumpkins came out cute. The kids sure did like them.
Pumpkin Spice Oreo Truffles
by The Sweet Chick
Prep Time: 1.5hs w/freezer time
Keywords: no bake dessert snack pumpkin spice oreos cream cheese candy melt Halloween truffles American fall
Ingredients (20 truffles)
For the truffles
- 12 Pumpkin Spice Oreos
- 4 oz. cream cheese, softened
For the coating
- 1/2 package (5 oz.) Wilton’s Pumpkin Spice candy melts
- 1/2 package (5 oz.) Wilton’s candy melts, orange
- 8-10 Ghirardelli milk chocolate chips
Instructions
For the truffles
Crush Oreo cookies in a food processor until they are a dirt like consistency.
In a medium bowl, mix the crushed Oreos and cream cheese until completely combined.
Lightly dust your silicone molds with powdered sugar or flour, removing any excess.
Add a small amount of Oreo dough to each cavity pressing down with your fingers until cavity is full.
Place the molds in the freezer for at least 1 hour to set. (I left mine overnight.)
For the coating
Combine and melt all the candy melt according to the instructions on the package. You may wish to place the melted candy into a warmer like the Babycakes Chocolatier to keep it from hardening up on you.
Once the candy melt is ready, remove one tray at a time from the freezer and pop out the pumpkin truffles.
With a fork or candy dipping tool, dip the truffles one at a time into candy coating mixture until all covered.
Once covered, remove and softly tap until excess candy melt falls off. Then place the truffles on wax paper until the candy melt hardens. You can place the truffles in the fridge to quicken the process.
Once the candy melt is set, you can paint on the stems. Simply place the chocolate chips in a microwave safe container and microwave for 20-30 seconds.
Using a clean paintbrush, paint the melted chocolate onto the stems of the pumpkin truffles and let it set.
Keep truffles refrigerated until ready to serve.
Notes
It is best to have the dough as frozen as possible when dipping, so that it doesn’t come apart.
If your candy melt does not melt smoothly, you can add 1/2 teaspoon of vegetable shortening at a time to it until it becomes the right consistency for dipping.
If the bottoms of the truffles don’t get fully covered with candy melt, you can always dip them again.
These truffles can be made ahead of time and refrigerated for 3-4 days.
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Honey Cupcakes With Lemon Cream Cheese Frosting
Saturday afternoon had me knee-deep in frosting. There was frosting in the sink, on the floor, in my fingernails. My hands smelled like butter, which, if you know me, is akin to having butter-smelling perfume sprayed directly into my nose. Or worse, cologne. Like a really obnoxious-smelling cologne. I have a sensitive sense of smell.
For my friend’s birthday, I’d originally intended to make lavender frosting because lavender is her favorite flavor ever, which is why I made honey-flavored cupcakes. Honey and lavender—they seem a fine pair, don’t they? But, me being me, I didn’t begin looking for the lavender until the last minute, the morning of her party in fact, which is how I ended up with a botched Swiss meringue buttercream frosting hanging stickily in pots and pans all around the kitchen: lavender was nowhere to be found, at least in my immediate vicinity, so I switched to the buttercream, and subsequently flubbed it. I’m not an experienced frosting maker, if you can’t tell.
So I guess you could call the creation of the lemon cream cheese frosting a metaphorical throwing in of the towel. I mean, I did throw a dish towel at the counter in disgust after the buttercream underperformed (fine, I underperformed), and even contemplated showing up at my friend’s place with unfrosted cupcakes. But just like bestowing a cake upon a friend with a slice cut out for the sake of my food blog would be a violation of a basic human right, showing up with plain cupcakes would be, well, just plain pathetic.
That is how I ended up with a lemon zest-spiked cream cheese frosting. I was happy with my decision in the end. It may have been a safe and easy choice, but it was SO good. And I don’t even like lemon.
Unfortunately, the honey cupcakes turned out kind of dry. I might try swapping out the butter for canola oil if I ever make them again. But a delicious, complementary frosting is usually compensation enough, no? And I do believe that honey and lemon work wonderfully together.
I’ll have to practice my Swiss meringue buttercream craft the next time a birthday comes around. But only if there’s ample time to spare and I’ve prepped my ingredients earlier.
Honey Cupcakes With Lemon Cream Cheese Frosting
Adapted from Half-Baked, the Cake Blog
Makes a dozen cupcakes
Ingredients:
For the cupcakes:
1 stick butter, room temperature
3/4 cup sugar
2 eggs
1-1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup buttermilk
1/4 cup honey
1 tsp vanilla extract
For the frosting:
1-1/2 sticks unsalted butter, room temperature
4 oz. cream cheese, softened
3 cups confectioners sugar
3 Tbsp honey
Grated zest from 1 lemon
Directions:
For the cupcakes:
Preheat oven to 350 degrees. Line 12 muffin cups with liners.
In medium bowl mix together flour, baking powder and salt, and set aside. In small bowl mix together buttermilk, honey and vanilla, and set aside. In bowl of stand mixer cream butter and sugar on medium speed until combined. Add eggs, one at a time beating well after each addition and scraping down sides of bowl as needed. Gradually add the dry and wet ingredients, alternating starting and ending with dry ingredients. Don’t overmix.
Fill the liners 2/3 full. Bake 18-20 minutes or until tops are golden.
For the frosting:
In a large bowl, cream butter and cream cheese until combined. Gradually add confectioner’s sugar and continue to mixing scraping down sides of bowl as needed. Mix in honey and lemon zest. Frost the cupcakes.
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