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Chocolate Oreo Peanut Butter Cup Cupcakes Recipe

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This recipe for Chocolate Oreo Peanut Butter Cup Cupcakes is from The Keith Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Cup all purpose flour
1/2 cup cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
Pinch of salt
1 ounce bittersweet or semisweet chocolate, finely chopped
1/2 cup unsalted butter (softened to room temp)
1 cup sugar
2 eggs
2 tsp vanilla
3/4 cup buttermilk
16 chocolate oreo sandwch cookies
16 mini peanut butter cups (unwrapped)

Frosting to Follow.
Directions:
Directions:
Preheat the oven to 350⁰. Line 16 muffin cups with paper liners. Place an oreo in the bottom of each liner.

Sift the flour, cocoa powder, baking soda, baking powder, and salt into a medium bowl. Stir in the chopped chocolate.

In a large bowl or the bowl of stand mixer, beat the butter and sugar on high until fluffy, about 2-3 minutes. Beat in the eggs one at a time, scraping down the bowl after each addition. Beat in the vanilla. With the mixer on low, slowly pour in the buttermilk and allow to incorporate for 30 seconds.

Pour in the flour mixture and beat on medium until fully incorporated, about 1 minute. Divide the batter evenly among the paper liners, filling each about 2/3 full.

Bake for 8 minutes, then remove from oven and press a peanut butter cup into the center of each cupcake. Allow to bake for 8 more minutes, or until a toothpick inserted near the center comes out clean. Allow to cook for 5 minutes, then remove cupcakes from the muffin tin to cool completely on a wire rack. Frost with Oreo Peanut Butter buttercream (recipe below) Store in a sealed container at room temperature.

Oreo Peanut Butter Buttercream

1/2 cup unsalted butter softened to room temperature
1/4 cup vegetable shortening
1/4 cup peanut butter
2 to 3 cups confectioner's sugar
2 to 3 tbs milk
Pinch of salt
12 oreo cookies
3 tbs oreo cookie crumbs

Separate 12 oreo cookies and discard the cream filling. In a food processor or plastic bag, crush the cookies into fine crumbs.

In a large bowl, beat butter and shortening on high until fluffy combined. Beat in peanut butter.

Scrape down the sides of the bowl and add 2 cupws of the confectioner's sugar, 2 tbs milk and a pinch of salt. Start the mixer on slow then eventually crank it up to high and abeat for 2 minutes. Add more confectioner's sugar (1/4 cup at a time), until you reach your desired consistency (more sugar = thicker buttercream) Add cookie crumbs and beat on high for 2 minutes. Top cupcake with a mini peanut butter cup.

 

 

 

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