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Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- pinch of salt
- 1 ounce bittersweet or semisweet chocolate, finely chopped
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 3/4 cup buttermilk
- 20 chocolate sandwich cookies
- 20 mini peanut butter cups, unwrapped
Preparation
Step 1
I would suggest baking these cupcakes if you want to make new friends. I brought them to a birthday party this weekend and suddenly I was the most popular gal in the room. Funny how peanut butter + chocolate will do that to people.
Directions
Preheat the oven to 350 degrees. Line 20 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.
Directions
Separate 8 oreo cookies and discard the cream filling. In a food processor or plastic gag crush the cookies into fine crumbs.
In a large bowl, beat butter and shortening on high until fully combined. Beat in peanut butter.
Scrape down the sides of the bowl and add 2 cups of the confectioner’s sugar, 2 tablespoons milk, and a pinch of salt. Start the mixer on slow, then eventually crank it up to high and beat 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 the cookie crumbs and beat on high for 2 minutes.