Oreo Truffle Stuffed Red Velvet Cupcakes

Happy Valentine's Day!

Almost, at least.  Whatever.  And what could be better for Valentine's Day than red food?  Omg red!  

I have to admit that in the past I have not always been the biggest fan of red velvet anything really.  Or Valentine's Day for that matter.  I'm one of those people that will talk your ear off about how it's a made up holiday to sell greeting cards, how flowers die after a couple days, how it encourages consumerism, and it's too close to Christmas for me to be in the gift-buying mood again yet.

But...I do like an excuse to bake and eat sugary goods.

So, I guess it's sort of fitting that hidden in the center of these pretty red Valentine's cupcakes is a dark, black truffle center...my attitude about Valentine's day embodied in a food.

Or maybe I just wanted more chocolate.  That could totally also be it.

Oreo Truffle Stuffed Red Velvet Cupcakes
(adapted from joy the baker, makes 24 cupcakes)

Truffles:
1/2 package regular Oreo cookies (about 18 cookies)
4 oz regular cream cheese, softened

Cupcakes:
1 stick (8 Tbsp) unsalted butter, at room temperature
1.5 cup sugar
2 eggs
6 Tbsp unsweetened cocoa powder
4 Tbsp red food coloring
1 tsp vanilla extract
1 cup buttermilk
2 1/4 cups all-purpose flour
1 tsp salt
1 tsp baking soda
3 tsp distilled white vinegar

Frosting:
4 + 2/3 cups powdered sugar, sifted
6 Tbsp unsalted butter, room temperature
8 oz cream cheese, cold 
1/4 tsp vanilla

For the truffles, in a food processor, chop the Oreos into fine crumbs.  Add the cream cheese, mixing until combined.  Form into 24 balls about equal in size.  Place on a cookie sheet with wax paper and freeze at least 2 hours.

For the cupcakes, preheat oven to 350.  In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar for about 3 minutes, or until light and fluffy.  Add the eggs and mix on high until combined.   Scrape down the bowl and beat until well incorporated.

In a separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste. Add

to the batter, mixing thoroughly until completely combined. 

Turn mixer to low and slowly add half of the buttermilk. Add half of the flour and salt and mix

until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat

on high until smooth.

Turn mixer to low and add baking soda and white vinegar. Turn to high and beat a few more

minutes.

Spoon batter into a paper lined cupcake baking pan, filling about halfway.  Place a frozen Oreo truffle in the center of each cupcake, pressing lightly.  Spoon a little more batter on top to cover the truffle.  Each spot should be filled about 2/3 or 3/4 of the way only.

Bake at 350 F for 20 minutes or until a toothpick inserted into the side (not the truffle center) comes out clean.  Allow to rest in the pan for 10 minutes, then place them of a cooling rack to cool completely before

frosting.

For the frosting, beat the powdered sugar, vanilla, and butter together in the bowl of a stand mixer fit with a

paddle attachment. Mix on medium-slow speed until it comes together and is well mixed.

Add the cream cheese all at once and beat on medium to medium-high until incorporated.

Turn the mixer to medium-high and beat for 5 minutes, or until the frosting becomes light and

fluffy.  Frost the completely cooled cupcakes using a pastry bag.  Store refrigerated in an airtight container, no longer than about 3 days.