Chocolate Peanut Butter Oreo Cupcakes
I have made a lot of cupcakes over the years; they are easy to make and allow you to get creative with the frostings, fillings, and decorations. These chocolate peanut butter Oreo cupcakes are hands down the best cupcakes I have ever made. The idea came from these other delicious chocolate peanut butter cup cupcakes I had made a few years ago. A while back I also tried to re-create the Nadia Cakes Oreo cupcake, yum my favorite! So I thought, why not combine the peanut butter cupcake with the Oreo cupcake, yes! But then I saw peanut butter Oreos…for some reason cupcakes came to my mind immediately, I mean these would be great with regular Oreos, but the peanut butter ones just make them over the top delicious!
If you have a great chocolate cake recipe, by all means use it, but when I made these for the first time I just used a regular chocolate cake box mix. I have also used this basic cake recipe from the Food Network:
www.foodnetwork.com/recipes/food-network-kitchen/basic-chocolate-cake-recipe
Chocolate Peanut Butter Oreo Cupcakes
Ingredients
- 1 chocolate cake box mix plus ingredients needed to prepare box mix
- 1 1/2 packages peanut butter Oreo cookies
Frosting
- 1 1/2 cups unsalted butter room temperature
- 1 1/2 cups peanut butter creamy
- 4 1/2 cups powdered sugar
- 3/4 cup heavy cream
- 1/8 tsp salt
Instructions
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Line cupcake pans with paper liners (24).
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Preheat oven to temperature as directed on box mix. Prepare the cupcake batter as directed on the box mix. Spoon batter into cupcake liners but only filling 1/3 full (use about half the batter, save half for the top). Drop a peanut butter Oreo into each cupcake. Fill each cupcake another 1/3 full or until the rest of the batter is used.
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Bake as directed for cupcakes on the box mix instructions. Cool completely on a cooling rack before frosting.
Frosting
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Cream together the peanut butter and butter with a mixer for about 2 minutes, scrape the sides of the bowl so that it all combines.
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Add powdered sugar and mix on medium until combined and smooth.
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Add the salt and heavy cream, mix until smooth. Increase speed to high for 2-4 minutes until it becomes fluffy and the color gets lighter. If not thick enough, add more powdered sugar. Stiff peaks should form.
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Frost as desired and top with a 1/4 piece of a peanut butter Oreo cookie...if there are any left...
Store in refrigerator.
Recipe Notes
If serving the following day, I would hold off on adding the Oreo topper until just before serving otherwise they will get soggy.
This makes A LOT of frosting. If you're not planning to use a lot and not pipe the frosting to get some height, you could almost cut the frosting recipe in half.
