Peanut Butter Oreo Cupcakes

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I mean my chocolate peanut butter cupcakes are soooo yummy by themselves… but the addition of the Peanut Butter OREOs really add a the creamy peanut butter flavor to the cake and a bit of a crunch to the buttercream. So. Good.

from javacupcakes

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Ingredients

  • Peanut Butter OREO Chocolate Cupcakes
  • 1 cup unsalted butter
  • 1 1/2 cups brewed coffee
  • 1 Tbsp espresso powder
  • 1 Tbsp vanilla
  • 3/4 cup cocoa powder (I used HERSHEY's Special Dark cocoa)
  • 2/3 cup sour cream
  • 2 eggs
  • 2 cups sugar
  • 2 cups flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 20 Peanut Butter OREO sandwich cookies, finely crushed
  • Peanut Butter OREO Buttercream
  • 1 1/2 cups unsalted butter, room temperature
  • 1 1/2 cups peanut butter (I used JIF Creamy)
  • 4 1/2 cups powdered sugar
  • 3/4 cup heavy cream
  • 1/8 tsp salt
  • 10 Peanut Butter OREO sandwich cookies, finely crushed

Preparation

Step 1

Peanut Butter OREO Chocolate Cupcakes
Preheat oven to 350 F degrees. Line cupcake pans with mini cupcake liners.
In a medium sauce pan, melt the butter.
Add the coffee, espresso powder, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
In a large bowl, sift together the sugar, flour, baking soda and salt. Set aside.
In a medium bowl, whisk together the sour cream and the eggs.
SLOWLY add a few tablespoons of the chocolate mixture to the sour cream mixture. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
Fold in the crushed Peanut Butter OREO sandwich cookies.
Scoop batter into baking cups 2/3 full. Bake 17-19 minutes.
Allow to cool in pans before removing to a wire rack to cool completely before frosting.

Peanut Butter OREO Buttercream
In the bowl of your stand mixer, cream together the peanut butter and butter for 2 minutes.
Scrape the sides of the bowl several times.
Add the powdered sugar and mix on medium until combined.
Add the salt and heavy cream, mix until smooth. Beat on high for 1-2 minutes or until fluffy and the color has lightened.
Fold in the crushed Peanut Butter OREO sandwich cookies.

Assembly
Using a Wilton 1M tip on a disposable bag, pipe mini swirls of frosting onto each cupcake.
Top with a piece of Peanut Butter OREO cookie.

Notes

I used Wilton Nut & Party Cups instead of mini cupcake liners. The package says "not intended for baking" but I have had no issues baking with them. You could use regular mini liners instead of these cups, but you'll use less batter and this recipe will yield more cupcakes.

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