Oreo Stuffed Cupcakes
- 1 Box Yellow Cake Mix (usually requires, eggs, water and oil)
- 24 Whole Oreo Cookies
- 7 (200 g) Egg Whites
- 1 3/4 Cups (375g) Sugar
- By Eye Water, As Needed, to cover sugar in pan
- 5 1/2 Sticks (625 g) Lightly Softened Butter
- 1 cup Nutella
Make cupcakes according to the box instructions. Fill each cupcake liner a quarter up the liner then place one Oreo cookie, continue to fill with cake batter until 3/4 full.
Bake per box directions then allow to cool.
For the buttercream, all ingredients should be at room temperature before beginning.
Place the egg whites in a mixer bowl. Begin to whisk, with whisk attachment, at a low speed.
Place the sugar into a clean saucepan (all sides should be free of sugar granules, use a brush or your fingers to brush any granules down from the sides of the pan). Slowly pour enough water into the pan to just cover the sugar. Bring to a boil over medium heat.
Stay close to the saucepan as the sugar syrup temperature approaches the soft ball stage (240 degrees F, 116 degrees C).
When the sugar reaches soft ball stage (240 degrees F / 116 degrees C), immediately pour it into the egg whites while the mixer is running. When you do this, keep the stream of sugar as slow and as close to the edge of the bowl as possible.
Continue to beat the egg whits until completely cool. The egg whites will be glossy.
Once cooled, gradually add the softened butter to the egg white and sugar mixture. When all the butter is incorporated add the Nutella. Mix until combined