These cupcakes are AMAZING. Flat out amazing.
You might have to hit the gym before, during and after making them.
Honestly, from the moment that I spotted these cupcakes over at The Sweet Life, I have wanted to try them.
What took me so long?
I mean, just look at them! Chock full of cookies and candy with an icing to die for, they are quite the cupcake.
It took incredible restraint not to spoon the icing into my mouth instead of into the pastry bag. Just the right hint of Oreo and peanut butter make it a true standout.
Since the cupcakes are so “busy” from the addition of Oreos and PB cups, I decided to just use a boxed mix to make things easier. If you want to try the from scratch version, I have linked to that recipe below.
1 box of your favorite chocolate cake mix (or try this recipe here)
28 chocolate sandwich cookies such as Oreos
28 mini peanut butter cups, unwrapped
Oreo PB Cream Icing (Recipe follows)
Additional peanut butter cups, chopped, to garnish
1. Preheat the oven to 350℉.
2. Line 28 muffin cups with paper liners or use silicon cups.
3. Place an Oreo in the bottom of each liner.
4. Prepare cake batter according to directions.
5. Divide batter evenly among the liners, filling each about 2/3 full.
6. Bake for 8 minutes, then remove cupcakes from oven and press a peanut butter cup into the center of each cupcake. Bake for 10 more minutes, or until a toothpick inserted near the center comes out clean. Cool for 5 minutes, then remove cupcakes from the muffin tin to cool completely on a wire rack.
7. Frost cupcakes with Oreo Peanut Butter Cream Icing. Garnish with a bit of chopped peanut butter cup.
Oreo Peanut Buttercream Icing
1/2 cup butter, softened
1/4 cup vegetable shortening
1/4 cup peanut butter
2-3 cups confectioners’ sugar
2-3 tablespoons milk
pinch of salt
3 tablespoons oreo cookie crumbs
1. In a large mixing bowl, beat butter and shortening on high until fully combined.
2. Beat in peanut butter. Scrape down the sides of the bowl and add 2 cups of the confectioners’ sugar, 2 tablespoons milk, and salt. Start the mixer on slow, then increase speed to high and beat for 2 minutes. Add more confectioners’ sugar, 1/4 cup at a time, until you reach desired consistency.
3. Add cookie crumbs and beat on high for 2 minutes.
Recipe from The Sweet Life
If I could, I would make every musician from Scotland some cupcakes to pay back for all of the joy I get out of their music.
So, cheers to Glasgow’s Finn LeMarinel. He wins my musical heart this week with his folksy, quiet and intriguing style.