Category Archives: cupcakes

Mini Easter Cupcakes

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MINI EASTER BASKET CUPCAKES. Do you see that mini mini mini mini chocolate bun? DO YOU SEE IT??? I’m freaking out. Cute overload.

True life confession: I go into CVS/Walgreens every other day to look at the Easter candy display and I AM NOT ASHAMED. It’s something about the pastels and the 75 different kinds of marshmallow/caramel/coconut eggs and the cute bunnies and alllllllll thaaaat chooooocolate that makes me want to hippity hop for joy.

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So you can bet your bottom dollar that when I saw a bag of teeny chocolate bunnies while waiting in line to check out at Walgreens I literally had to restrain myself from yelling with glee. So teeny-tiny! So itty-bittyl! So perfect for perching atop a mini Easter cupcake!

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I must know: what’s your favorite kind of Easter candy? Are you a jellybean or chocolate kinda person? And what are your thoughts on PEEPS?! (It probably goes without saying but: love, love, love. Especially stale.)DSC_0173

DSC_0193Note: you could really make any kind of cupcakes, since the toppings/decorations are the most important part, but I went with banana + greek yogurt cupcakes since I had an extra-ripe banana lying around!

Mini Banana Greek Yogurt Cupcakes

yield: 24 mini cupcakes

Ingredients

  • 1 large overripe banana, mashed
  • 1/4 cup vegetable or canola oil
  • 1 egg
  • 1/4 cup greek yogurt
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 3/4 cup flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Directions

  1. Preheat the oven to 350 degrees. Line a mini muffin tin with 24 paper liners. In a large bowl or the bowl of a stand mixer, beat the mashed banana, oil, greek yogurt, brown sugar, and vanilla until smooth. Add the flour, baking soda, and salt and beat on low (or fold with a rubber spatula) until just combined.
  2. Divide the batter evenly among the paper liners. Bake for 12 minutes, or until the tops of the cupcakes spring back when lightly touched and a toothpick inserted in the center comes out clean.
  3. Allow the cupcakes to cool completely on a wire rack. Top with your favorite buttercream or frosting, then dip in sweetened shredded coconut that has been mixed with green food coloring. Add jellybeans and mini chocolate bunnies (if you can find them!) to the center.

Mini Dark Chocolate Blueberry Cupcakes

When I was a senior in college, I had a quarter-life crisis and bought a bunny. Literally woke up one day and said, “I can NOT live ONE MORE DAY without a pet”, hopped on the always-reliable Craig’s list, and within a few hours found myself at a totally-standard-and-definitely-not-sketchy upstate NY backyard farm. Llamas and all.

I ended up purchasing a prize-winning “show rabbit” from a 13-year-old 4H all-star. He had perfect black and white markings and I named him Professor Blueberry.   

This is my real life.

Never mind the fact that I a.) didn’t yet have a job, b.) was graduating in a month, and c.) had no idea how to care for a bunny.  Mere details.

As much as Professor Bluebs was totes the cutest bunny on the block, there’s a couple things I learned during my stint as a pet-owner:

1. Bunnies are cute in theory.

2. Until they poop EV-A-REE-WHERE.

3. Bunnies who still have their…ahem..man bunny parts are not as cute in theory.

       a. They can be mean and will try to kick your boyfriend (sorry Mike). True story.

4. You can’t walk a bunny on a leash.

So, after a month of hiding the Blueb from my landlady and cleaning up 2352397523 poop pellets, I said goodbye to Mr. Blueberry. Luckily my 4H prize-winning bunny-owner friend was able to take him back. Word on the street is he lived a long and healthy life as a prize-winning bunny-maker (if ya catch my drift).

True or false: I received pictures in the mail of Bluebz prize-winning offspring?

My most recent cupcake creation is an ode to the Professor. Fluffy and tiny and blueberry buttercream topped, these cupcakes are almost as cute as my ex-bunny-baby. RIP rabbit friend.*

Dark Chocolate Blueberry Cupcakes (cupcake recipe from The Sweet Little Book of Cupcakes)

yield: 48 mini cupcakes

Ingredients

  • 1 cup cake flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 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

Directions

  1. Preheat the oven to 350 degrees.  Line a mini muffin tin with paper liners.
  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 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. Add the flour mixture and mix on low speed until incorporated; turn the mixer up to medium-high and beat for 20 seconds.
  5. Fill cupcake liners 3/4 full; if you only have one 24-cup mini-muffin tin (like me), you’ll have to bake in two batches.  Bake for 10 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool completely on a wire rack. Top with blueberry buttercream (recipe below).
Blueberry Buttercream
Ingredients
  • 1 cup frozen blueberries, thawed
  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup vegetable shortening, at room temperature
  • 4-6 cups confectioner’s sugar
  • 1 teaspoon vanilla
Directions
  1. In a food processor, grind the thawed blueberries into a puree for about a minute, or until you can only see tiny pieces of blueberry skin. Set aside.
  2. In a large bowl or the bowl of a stand mixer, beat the butter and shortening on high until smooth, about 2 minutes. Scrape down the sides of the bowl, then add the blueberry puree and beat on high until fully incorporated. Add 4 cups of confectioner’s sugar and vanilla and mix on low until it starts to come together, then beat on high for 1 minute.
  3. Depending on the consistency you want, add up to 2 cups more of confectioner’s sugar. I wanted the buttercream to be somewhat soft, so I only added one additional cup of sugar. Beat on high for 1 minute, then frost your cupcakes!

*Did I take it too far in this post? True life: I’m a w-e-i-r-d-o.

Maple Pecan Cinnamon Cupcakes

I’ve already told you guys about my love affair with cinnamon-bun-like things, so it was only a matter of time before I put that cinnamon love into cupcake form.

These cupcakes were inspired by the little girl in my class who comes in every morning and asks, “Melanie, guess what I had for breakfast today??”  Every morning, I go through 85 guesses.  Toast?  Cereal?  Green eggs and ham?

And every morning she finally yells at the top of her lungs, “CINNAMON BUNS!!!!!!!!” with more excitement than Christmas Day, a snow day, and a birthday combined. HUGE grin.  Literally like it’s the best news of anyone’s life.

CINNAMON BUNS!!!!!!!!!!!!!!!!!  YYYYEEESSSSSSSSS!

Though I seriously doubt this 4-year-old peanut eats cinnamon buns every day for breakfast, you gotta respect her joie de vivre.  When it comes to cinnamon buns, she knows where it’s AT.

So I took all the best parts of a cinnamon bun (cinnamon+brown sugar+butter), added some fancy (pecans+maple) and baked them into a cupcake.  And that cupcake is gooooood.  The kind of good where you eat one and then come back for two more since cinnamon buns are a breakfast food and breakfast foods are healthy.  Impaired judgement good.

You could also leave off the frosting and these would be NUMMY muffins.

Cinnamon Cupcakes (adapted from Hello, Cupcake!‘s vanilla cupcake recipe)

yield: 24 cupcakes

Ingredients

For the cinnamon swirl:

  • 4 tablespoons unsalted butter
  • 3/4 cup brown sugar
  • 1 tablespoon cinnamon
  • 2 tablespoons maple sugar*
For the cupcakes:
  • 2 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk (I used soy milk)
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla
  • 1/2 cup unsalted butter, softened to room temperature
  • 3/4 cup + 1 tablespoon sugar
  • 3 eggs
  • maple buttercream (recipe below)
  • 1 cup toasted chopped pecans

*I just happened to have this on hand.  You can easily omit the maple sugar if you don’t have it.

Directions

  1. Preheat the oven to 350 degrees.  Line 2 muffin tins with 24 paper liners.
  2. In a small bowl, melt the 4 tablespoons butter in the microwave.  Stir in the brown sugar, cinnamon, and maple sugar.  Set aside.
  3. In a large bowl, whisk the flour, baking powder, baking soda, and salt.  In a separate bowl, combine the milk, vegetable oil, and vanilla.
  4. In a large bowl or the bowl of a stand mixer, beat the 1/2 cup butter and sugar on high until fluffy.  Scrape down the sides and add the eggs one a time, beating well after each addition.
  5. With the mixer on low, add the flour mixture and the milk mixture alternatively in batches, beginning and ending with the flour mixture.  Mix until almost combined, then gently fold in the cinnamon sugar mixture.  Fold 8-10 times, so that you can still see large streaks of cinnamon sugar.
  6. Divide the batter evenly among the liners, filling each about halfway.  Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool completely on wire racks.  Top with maple buttercream (below) and garnish with toasted pecans.

Maple Buttercream

  • 1/2 cup unsalted butter, softened to room temperature
  • 3 tablespoons pure maple syrup
  • 2-3 cups confectioner’s sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk

In a large bowl or the bowl of a stand mixer, beat butter on high until smooth.  Reduce speed to medium and beat in maple syrup.  Reduce speed to low and add the sugar, 1 cup at a time, until desired consistency is reached.  Beat in vanilla and milk; beat on medium for 1 minute or until frosting is fluffy and smooth.

Peanut Butter & Honey Banana Cupcakes

I have a love/hate relationship with honey.  Mostly I love to hate it, which is a direct result of the 7 gazillion peanut butter and honey sandwiches consumed in my elementary school years.  I was one of those anti-lunch meat kids who would eat exclusively peanut butter/honey/jam/banana sandwich combos.  Often with a side of frozen Snickers that I bought for $.55 from the lunchroom freezer.  DO YOU REMEMBER THEM?  Heaven. On. Earth.

I was also the kid that made an apartment for pencil-topper Trolls inside her desk and planned a Troll wedding with her friends and dyed the Trolls’ hair with purple highlighter.  Theeee coolest.

In my adult years I’ve ditched the Trolls (or have I?) and decided to give honey another go.  I created these cupcakes as a throwback to one of those great little-kid comfort foods: peanut butter-honey-banana sandwiches.  Whattup fourth grade!  In my opinion you can really never go wrong with a peanut butter & banana combo, but the honey addition kicks it up to a totally gourmet level.  Am I on to something here?  Childhood faves in cupcake form?

Next up: Grilled cheese & hotdog cupcakes.

Kidding!

Maybe.

Banana Cupcakes (adapted from Martha Stewart)

yield: 12 cupcakes

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup white whole wheat flour
  • 3/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup vegetable oil
  • 1/4 cup greek yogurt or sour cream
  • 1 1/2 cups mashed (very ripe) bananas
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon pure vanilla extract

Directions

  1. Preheat the oven to 350 degrees.  Line a muffin tin with 12 paper liners.
  2. In a large bowl, whisk flours, sugar, baking powder, baking soda, and salt.  In small bowl, combine oil and yogurt.  Add the oil mixture, bananas, eggs, and vanilla to the dry ingredients.  Gently fold to combine.
  3. Divide the batter evenly among the paper liners.  Bake for about 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.  Allow to cool completely on a wire rack.  Top with peanut butter & honey buttercream.

Peanut Butter & Honey Buttercream

  • 1/2 cup unsalted butter, at room temperature
  • 1/4 cup peanut butter
  • 2 tablespoons honey
  • 3 1/2 cups confectioner’s sugar
  • 2-3 teaspoons milk
  • 1 teaspoon vanilla
  • pinch of salt

In a large bowl or the bowl of a stand mixer, beat the butter, peanut butter, and honey on medium high until smooth.  Scrape down the sides and add the confectioners sugar; mix on low until combined.  If the buttercream seems too thick, add 2-3 teaspoons of milk depending on desired consistency.  Add the vanilla and pinch of salt; beat on high for 2 minutes or until fully combined.  Spread on cooled banana cupcakes.

Chocolate Chip Buttermilk Cupcakes with Maple Buttercream

Someone needs to invent taste-o-vision.  Like, now.  Because whenever I make a new BEST THING I’VE EVER MADE  all I want to do is mail a sample to each and every one of you to taste… but then I would be spending tens of dollars on postage and I’d be super poor.  Taste-o-vision would solve this problem.

It would be like scratch’n’sniff but…see’n…eat.  Delicious cupcake on your screen?  Willy Wonka style it travels in the airwaves from your computer into your life.  Imagine how full you would get after just a few short minutes on Pinterest.

…so maybe not the best idea.  But seriously, I NEED you to taste these cupcakes.  They taste like weekends and sleeping in and sunshine.  They taste like fluffy buttermilk cake studded with chocolate chips and topped with maple syrup buttercream.  They taste like the best pancake you’ve ever met.  If you decide to attempt ANY of the recipes I’ve posted in the past few months…attempt this one.  Just. Do it.

Chocolate Chip Buttermilk Cupcakes (adapted slightly from Martha Stewart)

yield: 16 cupcakes

Ingredients

  • 1 1/2 cups cake flour (or 1 1/2 cups all-purpose flour + 1 tablespoon cornstarch)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup unsalted butter, softened to room temperature
  • 1 cup sugar
  • 2 large whole eggs plus 2 egg yolks, room temperature
  • 1 cup buttermilk, room temperature
  • 1 teaspoons pure vanilla extract
  • 1 cup semisweet chocolate chips

Directions

  1. Preheat the oven to 350 degrees.  Line two muffin tins with 16 paper liners.  In a medium bowl, sift flours, baking soda, baking powder, and salt.
  2. In a large bowl or the bowl of a stand mixer, beat butter and sugar on medium-high until light and fluffy.  Scrape down the sides of the bowl with a rubber spatula, then add the whole eggs one a time, beating well after each addition.  Scrape down the sides again, then add the yolks one at time, beating well after each addition.  Reduce the speed to low and add the flour mixture in 3 additions, alternating with 2 additions of buttermilk.  Beat in vanilla, then fold in the chocolate chips.
  3. Divide the batter equally among the muffin liners, filling each about 3/4 full.  Bake for 20 minutes, rotating the pans halfway through, until a toothpick inserted in the center of a cupcake comes out clean.  Place on a wire rack; cool completely before frosting.

Maple Buttercream

  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup vegetable shortening, room temperature
  • 4 tablespoons pure maple syrup
  • 4 cups confectioner’s sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk

In a large bowl or the bowl of a stand mixer, beat butter and shortening on high until smooth.  Reduce speed to medium and beat in maple syrup.  Reduce speed to low and add the sugar, 1 cup at a time, until desired consistency is reached.  Beat in vanilla and milk; beat on medium for 1 minute or until frosting is fluffy and smooth.

Sweet’s Vanilla Bean Cupcakes

It’s no secret that I LOVE Sweet cupcakes and regularly stop by for a cupcake (or five) in the name of “research”.  It’s my life goal to try every flavor.

[Lofty Goals by Melanie, Item #17]

When we were in Paris we went to a magical bakery supply store called G. Detou, where they had floor-to-ceiling walls of chocolate bars, food colorings and flavorings, and SO SUPER CHEAP vanilla beans.

I don’t know how many of you have purchased vanilla beans at the grocery store, but they cost more than liquid gold.  So when I spotted a jar of FIFTY vanilla beans for 20 euros, I said tell me where to sign.

Sooo… now I have 50 48 vanilla beans burning a hole in my cupboards and decided it was high time I made Sweet’s vanilla bean cupcakes!

I’d be lying if I said I didn’t rub a vanilla bean on myself as “perfume”.

These cupcakes are perfectly fluffy and vanilla-y, with cute little specks of vanilla bean throughout.  You could make them using just vanilla extract, but then you wouldn’t have the chance to wear vanilla bean perfume, and what fun is that?

Vanilla Bean Cupcakes (recipe from The Sweet Little Book of Cupcakes)

yield: 12 cupcakes

Ingredients

  • 1 1/2 cups cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup unsalted butter, softened to room temperature
  • 2/3 cup + 3 tablespoons sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • seeds from 1/4 vanilla bean
  • 2/3 cup milk

Directions

  1. Preheat the oven to 300 degrees.  Line a muffin pan with 12 muffin liners.  In a medium bowl, sift together flour, baking powder, and salt.  Set aside.
  2. In a large bowl or the bowl of a stand mixer, beat the butter and sugar on medium-high until light and fluffy.  Scrape down the sides and add the egg; beat until combined.  Beat in the vanilla extract.
  3. Scrape the seeds of 1/4 of a vanilla bean; add them to the milk.  Add the milk mixture and flour mixture to the butter mixture alternatively in three steps, beginning and ending with the flour mixture.  Mix on medium-low until smooth.
  4. Divide the batter evenly among the 12 liners; bake for 10 minutes, then rotate the pan and bake for another 12 minutes, until a toothpick inserted in the center comes out clean.
  5. Cool completely before frosting.

Vanilla Bean Buttercream

  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup vegetable shortening
  • seeds from 1/4 vanilla bean
  • 2 cups confectioners sugar
  • 1 teaspoon vanilla

Beat the butter and shortening on high until smooth and creamy.  Scrape the seeds from 1/4 of a vanilla bean; add the seeds and the confectioners sugar to the butter mixture.  Start the mixer on low until the sugar starts to incorporate, then beat on medium for about 30 seconds.  Add the vanilla extract and beat on high 1-2 minutes, or until smooth and fluffy.

Cupcake Taste-Test with Mom!

Last week my dad had to come to Boston for work, so my mom tagged along and we got to spend the week together!  I loved having her here to do and appreciate all the touristy things I tend to take for granted in this beautiful city I call home.  Obviously I had to show her all my favorite cupcake joints, which resulted in a mini cupcake taste-test and a potential NEW FAVORITE CUPCAKE.  Can it be???

The cupcake crew: Snickerdoodle, Blueberry Buttermilk Pancake and Carrot Cake from Sweet, Boston Cream Pie from Curly Cakes, and Chocolate Peanut Butter from Mike’s Pastry (below).

We thought the cake from Sweet was a little dry, but their frosting continues to BLOW my mind in its deliciousness.  We were unimpressed with the Boston Cream Pie from Curly Cakes, mostly because it was missing the cream filling?  Isn’t that sort of key?

But the totally unexpected winner?  Chocolate peanut butter from Mike’s Pastry!  Though I love their cannolis, WHO KNEW Mike’s Pastry had unbelievable cupcakes??  Their peanut butter buttercream is perfection and even managed to rival my favorite buttercream, and the chocolate cupcake is stuffed with a huge blob of STRAIGHT PEANUT BUTTER.  Gen.ius.  If you haven’t tried Mike’s Pastry for cupcakes yet, it’s a must!!

Carrot Cake Cupcakes + Cream Cheese Frosting

I have a new favesie thing.

It’s carrot cake.

This is weird for a couple of reasons.

1. Carrot cake is made of (not surprisingly) lots of carrot.  Why would my new favorite thing be a VEGETABLE cake when there are things like peanut butter and chocolate in the world?  Seriously, like 6 (full-sized, not baby) carrots inside.

2. Usually carrot cake has raisins in it.  EW, ew, ew, EW.  Raisins baked into anything (especially a fluffy cake) makes my tongue itch.  Before you get all WebMD on me, no, this isn’t due to an allergy.  Rather, the texture of raisins gives me the heebie jeebies; they’re just so…plump.  Some things make people’s skin crawl, baked raisins make my tongue itch.  Judge me.

3. Cream cheese frosting.  Yeeuck.  I have a food aversion to cream cheese on anything except a bagel.

But, the stars aligned this weekend when I stumbled upon a raisinless carrot cake recipe AND discovered a perfect [not-too-cream-cheesy] frosting while doing my weekly cupcake research.  It’s a tough job, but someone’s gotta do it.

Carrot cake will make your whole apartment smell like pure heaven AND since there is like 1/2 carrot in every cupcake you can count it as a serving of vegetables.  Seriously, I checked with my nutritionist roomie.*  These cupcakes are SO moist and perfectly flavored.

ALSO I smooshed the extra carrot cake and cream cheese frosting together to make carrot cake cake balls and they were the BEST cake balls I’ve ever had.  Bonus points for zero cream cheese taste.

Pop on over to Pinch of Yum for the carrot cake cupcake recipe!  I used a slightly different cream cheese frosting recipe (see below).

Cream Cheese Frosting

(yield: enough for 12 cupcakes)

  • 8 ounces of cream cheese, room temperature
  • 6 tablespoons butter, room temperature
  • 3 cups confectioners sugar
  • 2 teaspoons vanilla extract
Beat the cream cheese and butter until combined.  In a large bowl, sift the confectioners sugar.  Add the confectioners sugar to the cream cheese mixture and mix on low until it starts to come together.  Add the vanilla, then beat on medium-high for 1 minute.  Turn up the speed to high and beat for 2 minutes.  Spread onto cooled cupcakes.

 

*Another lie.  Sarah please don’t call me out.  1/2 a serving?

Cupcake Giveaway!

It’s funny how one little {insanely delicious, absurdly fattening} cupcake can make you feel like you’ve really made it in life.  Since posting my Peanut Butter Oreo cupcake recipe, my blog traffic has skyrocketed, my turducken cupcake has popped up all over the internet (I’m pretty much a viral YouTube video, blog style. *brushes shoulder off*), and I’ve felt like a million bucks.

They like me, they really like me!

I recently entered my Peanut Butter Oreo Cupcake in the Cupcake Crown competition at Celebrations.com and I need your help.

I need you to click the button below, then click “Vote for this cupcake!” once a day, every day, until February 12.

And if you vote?  You just might get a Peanut Butter Oreo cupcake reward.  Thaaaat’s right!  I’m giving away a batch of these unbelievably delicious cupcakes (or a baked good of your choice, if you’re allergic to nuts, gluten-free, etc.) to one lucky voter :)  All you have to do is:

1. Vote here.  Seriously.  I’ll know if you didn’t really vote, and so will your karma ;)

2. Comment on this post that you voted. (one entry)

And/or:

3. Tweet that you voted, with this link: http://www.celebrations.com/cupcakecrown/2012/cupcake/peanut-butter-cup-oreo-cupcake and the tag #pboreocupcakecrown (two entries)

4. Check back on Friday, Feb. 3 to see if you’re the winner!

You have until Feb 2 at midnight to enter.

Hubba hubba.

Peanut Butter Oreo Cupcakes

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.