Apr 28

Chocolate Peanut Butter Oreo Cupcakes

Hello my name is Dorothy and I know I have a problem.  I am addicted to Peanut Butter Oreos.
This addiction started out honestly. I saw them in the store and (as I always do these days) started thinking about ways to bake with them. I didn’t buy them the first time I saw them. But by the second sighting their siren song had gotten to me and I had to buy them.  Then I made Peanut Butter Oreo Brownies. And I ate a lot of them. And I ate the leftover Oreos too.
Unfortunately, the fact that I make dinner most nights and bake a lot made going to the store a necessity. I needed crackers or some unsuspecting thing and happened to walk by the Peanut Butter Oreos. So I bought them. Again. This time I knew I was using them for these cupcakes and  I knew I’d have a lot left over. So instead of eating them, I was going to dip them in chocolate and give them as a gift.
So…yeah. That didn’t happen.
So instead of buying more (because you know I want more), I decided to share this fabulous recipe with all of you. I’m spreading the addiction love.
I made a chocolate cupcake. And chopped up some Peanut Butter Oreos for the inside.
Then I frosted them with peanut butter frosting. And, for good measure, added some chocolate drizzle and Oreo cookie crumbs. Because I’m nice, that’s why.
You’re welcome. I love you too.

Chocolate Peanut Butter Oreo Cupcakes


For the cupcakes:

  • ¾ cup unsweetened cocoa powder
  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup (1 ½ sticks) unsalted butter, softened
  • 1 cup sugar
  • 3 eggs , at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup sour cream , at room temperature
  • 15 peanut butter Oreo cookies , coarsely chopped

For the frosting:

  • ¾ cup creamy peanut butter (I used Skippy Natural, but regular is best. Don’t use the natural kind that separates)
  • 4 tablespoons (1/2 stick) unsalted butter, softened
  • 1 ½ teaspoons vanilla extract
  • 3 cups powdered sugar
  • 1/3 cup whole milk
  • ½ cup milk chocolate chips , for drizzle
  • Oreo crumbs , for garnish


To make the cupcakes:

  1. Preheat oven to 350°. Line your muffin tins with paper liners.
  2. Add cocoa, flour, baking powder, and salt to a medium bowl and whisk to combine. Set aside.
  3. In an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy. Add your eggs, one at a time beating well in between each addition. Beat in the vanilla. Add half the flour mixture on low speed along with half the sour cream. Mix until just combined. Repeat with remaining flour mixture and sour cream. Fold in the peanut butter Oreos.
  4. Scoop batter into muffin liners, filling each about ¾ full. Bake about 20 minutes, until a toothpick inserted in the middle comes out clean. Cool completely before frosting.

To make the frosting:

  1. Using an electric mixer with the paddle attachment, beat the butter and peanut butter until well blended. Add the vanilla and mix until blended and smooth. Scrape the sides of the bowl when necessary. Turn the mixer to low speed (unless you like wearing powdered sugar) and add half the powdered sugar with half the milk. Mix until just blended and repeat with remaining powdered sugar and milk. Beat on low until creamy, about 1 minute.
  2. Frost cupcakes. To make chocolate drizzle, melt ½ cup of chocolate chips in microwave. Add to a Ziploc bag and snip of a tiny tip of one corner. Drizzle melted chocolate over cupcakes. Sprinkle with Oreo crumbs. Chill to harden.
Frosting from The Cake Book, Cupcake From Martha Stewart
Serve cupcakes with ice cream or a tall glass of milk or some vanilla ice cream – they need a chaser!