Peanut Butter Oreo Cupcakes

92 Replies

They say a picture is worth a thousand words, so I’m going to let this photo do most of the talking.

I think this picture is saying, “Hello. I am a chocolate cupcake stuffed with an Oreo AND a peanut butter cup.  I am topped with OREO PEANUT BUTTER BUTTERCREAM and I taste like a dream come true.  I taste like Christmas morning and smush-face kittens and all the best things in life.  I am the reason you are fat. Goodbye.”

Seriously though, don’t check the cals on these puppies.  Don’t do it.  Just stuff your face and call it a day.

These cupcakes are excessive in all the best ways.  Peanut butter cups and Oreo crumbs galore.  And if you thought the original peanut butter buttercream was dreamy, get ready for your mind to be blown.  Oreo peanut butter buttercream is where it’s AT.

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.

This is real life.  Sorry I’m not sorry.  It just tastes so darn gooooood.

Chocolate Oreo Peanut Butter Cup Cupcakes (adapted from The Sweet Little Book of Cupcakes)

yield: 20 cupcakes

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

Directions

  1. Preheat the oven to 350 degrees.  Line 20 muffin cups with paper liners.  Place an oreo in the bottom of each liner.
  2. Sift the flour, cocoa powder, baking soda, baking powder, and salt into a medium bowl.  Stir in the chopped chocolate.
  3. 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.
  4. 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.
  5. Bake for 8 minutes, then remove from oven and press a peanut butter cup into the center of each cupcake.  Allow to bake for 10 more minutes, or until a toothpick inserted near the center comes out clean.  Allow to cool 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

Ingredients

  • 1/2 cup unsalted butter, softened to room temperature
  • 1/4 cup vegetable shortening
  • 1/4 cup peanut butter
  • 2-3 cups confectioner’s sugar
  • 2-3 tablespoons milk
  • pinch of salt
  • 3 tablespoons oreo cookie crumbs

Directions

  1. Separate ~8 oreo cookies and discard the cream filling.  In a food processor or plastic bag, crush the cookies into fine crumbs.
  2. In a large bowl, beat butter and shortening on high until fully combined.  Beat in peanut butter.
  3. 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).
  4. Add the cookie crumbs and beat on high for 2 minutes.
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92 thoughts on “Peanut Butter Oreo Cupcakes”

  14. Helena

    One word: WOW

    These look like perfection! If there’s one thing I love, it’s a great mix of different flavours and textures – using Oreo’s is just genius. This is beautiful, thank you so much for sharing it.

    Reply ↓

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  27. Adrian

    I just found your blog thanks to this recipe and thank you for trying to kill me.

    I know I know. Sorry you’re not sorry, and thank you for that.

    Reply ↓
  28. W.

    Good GOD, WOMAN!!!11!!1!1!!

    -are you perchance, married?

    Because, I think I just had a [his-serene-freaking-holiness-The-Buddha-sitting-on-top-of-Mount-Everest-kissing-the-sky-and-becoming-one-with-the-universe-on-the-4th-of-July] religious experience looking at your baking chop-socky.

    Listen; I look like Clive Owen and I have 8% bodyfat; -just puttin’ that out there…

    Call me.

    ::swoon::

    Reply ↓
  31. Katie

    These look really good! Can I skip the chocolate chips though? I’m not big on crunchy chips once they cool off. Great when they are warm though!

    Reply ↓
    1. melaniejanem Post author

      Hmm..do you mean the bittersweet chocolate? As long as you chop it finely, it will melt right into the batter and you won’t notice it in the baked cupcakes, except for extra-rich chocolate flavor!

      Reply ↓

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  33. Nina

    Are you sure about the 1/2 cup of butter for the frosting? The original peanut butter buttercream recipe you linked called for only 1/4 cup.

    Reply ↓

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  39. sweetlizbakes

    Just made these for a friend. He had threatened to stop speaking to me if I didn’t make them for him, that’s how awesome your recipe is! I think I might have overfilled the cupcake liners though, mine came out SUPER huge and took about 8 extra minutes to have the toothpick come out clean. We’ll see how it goes!

    Reply ↓
    1. melaniejanem Post author

      Thanks for the feedback – you’re the second person to tell me the recipe made more than 12 cupcakes, so I’ve adjusted the yield. Thanks again, and I hope they were delicious despite their giant size!

      Reply ↓
      1. Nina

        Did you mean to fill the cupcake liners 2/3 full including the space the oreo takes up or fill 2/3 of the space above the oreo? I did the former multiplying the recipe by 1 1/2 (doing the math of 16+8, that would give me a yield of 24 cupcakes like I wanted) and wound up so much extra batter that I had 35 cupcakes altogether. ??? They don’t look too small, but I’m wondering what I did wrong nevertheless.
        Btw, they look delish! Can’t wait to serve them tonight.

      2. The Sweet Life Post author

        Hey Nina! I’ve gotten a few questions about this – I think the batter makes enough for 16 full-sized cupcakes (sans oreos or peanut butter cups), so when you add in the oreos and pb cups, you can squeeze quite a few more cupcakes out. It also depends on if you like your cupcakes filled just barely to the edge of the liner vs. overflowing a bit. You didn’t do anything wrong! I doubled the recipe this weekend and it made ~40, so I’m going to change the yield to 20. Thank you for your comment!

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  42. Ariel

    hey & thanks for this amazing recipe. my boyfriend is not a huge fan of chocolate cake and wants to know if there’s a way that I can make these into vanilla cupcakes instead? what should I do?! thanks!

    Reply ↓

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  46. Josh

    I made these for the Super Bowl and they were definitely the sweetest party of the game. Great recipe that I’m sure I’ll make again.

    Reply ↓
    1. melaniejanem Post author

      Hmm…you could try, but I think it will be super dense in cupcake form. Might be good to make a regular pan of brownies with oreos on the bottom and peanut butter cups on top!

      Reply ↓
  50. Carol

    I made these for my co-workers today, and I am getting raves from everyone. Some just told me that they were the BEST cupcake they had ever eaten.
    Thank You!!!

    Reply ↓

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  59. Sourkraut

    I am so jealous that you thought of this before I could. This here is cupcake perfection! I appreciate overindulgence when it comes to cupcakes and these don’t disappoint. I made a batch to take to my family when I visit them tomorrow and I just know they’ll love me for this. I think they’ll be talking about these cupcakes for a long time to come. I especially loved the frosting.

    My only issue was that I have a bunch of leftover Oreo crumbs from the frosting. I didn’t need to use eight cookies to get the three tablespoons. Next time I’ll start with half of that and add more if needed.

    Also, what tip do you use to pipe the frosting? Whenever I use my 1M tip with Oreo frosting cookie bits get stuck and the frosting won’t come out properly. I wound up having to use my piping bag with no tip and put a big ol’ blob of frosting on top. Nowhere near as nice looking as yours.

    Reply ↓
  60. Anonymous

    Cupcakes: 3623 calories. Topping: 2953 calories.
    Total: 7576 calories. Calories per Cupcake: 378.8.
    Enjoy!

    Reply ↓

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  68. Anonymous

    Delicious! I do the cupcake with caramel as a filling, in the middle, melted cadbury chocolate as a topping, sprinkle crushed peppermint crisp chocolate on top of the cadbury melted chocolate with half a flake or kit kat chocolate, also cadbury, pressed down the one side. Looks yummy and is always a hit at weddings, parties etc. This in a fancy cupcake holder.

    Reply ↓
  69. grace33083

    Made these for Christmas dessert and they were a hit. They were super rich though. Got a bit dizzy from all the sugar. I had some problems with the peanut butter cup. A crust had already formed on the cupcakes after baking for 8 min, so when I pressed the peanut butter cup on top of the cupcake, filling oozed out and got on the tray, some more so than others. Maybe I pressed too hard? Also, I only used 2/3 of the powdered sugar prescribed in the buttercream recipe and found it to be very sweet. Half of less would probably be just fine for me. Thanks for sharing this recipe!

    Reply ↓
  70. Anonymous

    Awesome. Just made them and they turned out exactly like the picture and taste just as good. Doubled the icing recipe to have enough.

    Reply ↓

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