Peanut Butter Oreo Cupcakes



Indulge in the perfect combination of rich chocolate, creamy peanut butter, and crunchy Oreo cookies with these Peanut Butter Oreo Cupcakes. They are a delightful treat for any occasion, and the surprise Oreo cookie at the bottom adds an extra layer of yumminess.

Ingredients:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup creamy peanut butter
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 12 Oreo cookies, crushed
  • 12 Oreo cookies for decoration

Instructions:

Preheat your oven to 350F 175C and line a cupcake pan with paper liners

In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt

Set aside

In another bowl, cream together the softened butter and granulated sugar until light and fluffy

Beat in the eggs one at a time, ensuring they are fully incorporated

Mix in the creamy peanut butter and vanilla extract until well combined

Add the dry ingredients in three parts, alternating with the buttermilk, beginning and ending with the dry mixture

Mix until just combined

Fold in the crushed Oreo cookies

Divide the cupcake batter evenly among the prepared liners, filling each about 2/3 full

Place a whole Oreo cookie on top of each cupcake batter-filled liner

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean

Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely

Once cooled, you can optionally decorate the cupcakes with frosting or additional crushed Oreo cookies

Enjoy your delicious Peanut Butter Oreo Cupcakes!


Comments

Post a Comment

Popular posts from this blog

2-Min Pressure Cooker Keto Eggs en Cocotte Feta & Herbs

Image
This quick and easy keto recipe combines the rich, creamy eggs en cocotte with the tangy feta cheese and the fresh herbs. The dish tastes great and filling, and you can make it in a pressure cooker in just two minutes. Ingredients: 4 large eggs 1/4 cup crumbled feta cheese 1 tablespoon chopped fresh herbs such as parsley, chives, or dill Salt and pepper to taste 1/4 cup water Instructions: Use cooking spray or butter to grease two ramekins Put two eggs into each ramekin Put equal amounts of crumbled feta cheese and chopped herbs in each ramekin and sprinkle them on top of the eggs Add pepper and salt Add a quarter cup of water to the immersion blender Add the trivet to the pressure cooker and then put the ramekins on top of it It will take two minutes of cooking on high pressure after the lid is closed When you're done, carefully let go of the pressure by hand Us
Read more

Roasted Potato Pesto Salad

Image
A delightful and flavorful roasted potato salad with the freshness of cherry tomatoes, the crunch of pine nuts, and the savory goodness of Parmesan cheese, all brought together with a vibrant basil pesto. Ingredients: 4 cups baby potatoes, halved 2 tablespoons olive oil Salt and pepper to taste 1 cup cherry tomatoes, halved 1/2 cup red onion, thinly sliced 1/4 cup pine nuts, toasted 1/2 cup fresh basil leaves, chopped 1/4 cup grated Parmesan cheese Instructions: Preheat the BBQ grill to medium-high heat In a bowl, toss the baby potatoes with olive oil, salt, and pepper until well coated Place the potatoes on a grill pan and roast for 15-20 minutes or until golden brown and tender, turning occasionally Remove the potatoes from the grill and let them cool slightly In a large mixing bowl, combine the roasted potatoes, cherry tomatoes, red onion, pine nuts, basil, and Parmes
Read more

Crispy Greek-Lemon Smashed Potatoes

Image
Crispy Greek-Lemon Smashed Potatoes are a delightful twist on traditional smashed potatoes, infused with Mediterranean flavors of garlic, lemon, and herbs. These potatoes are crispy on the outside and tender on the inside, making them a perfect side dish for any meal. Ingredients: 1 5 lbs small potatoes 3 tablespoons olive oil 2 cloves garlic, minced 1 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary Zest of 1 lemon Juice of 1 lemon Salt and pepper to taste Fresh parsley for garnish optional Instructions: Preheat oven to 425F 220C Boil potatoes in a large pot of salted water until tender, about 15 minutes Drain potatoes and let cool slightly Place potatoes on a baking sheet and gently smash them with the bottom of a glass or a fork In a small bowl, mix together olive oil, minced garlic, dried oregano, thyme, rosemary, lemon zest, le
Read more