I love the first day back to school, and a big reason is because of our tradition of making — and, of course, eating — a yummy treat when the day is done.
This year, my middle daughter was looking online and found some delicious looking cupcakes. I combined a few recipes and came up with this:
Peanut Butter Cup Oreo Cupcakes
yield: 20 cupcakes
- 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 butter, softened to room temperature
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 3/4 cup buttermilk
- 20 Oreos
- 20 mini Reese cups, unwrapped
Preheat the oven to 350 degrees. Line 20 muffin cups with paper liners. Place an oreo in the bottom of each liner.
Sift the flour, cocoa powder, baking soda, baking powder, and salt into a medium bowl. Stir in the chopped chocolate.
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.
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.
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 peanut butter frosting. YUM!
Peanut Butter Frosting
- 2 T. butter, softened to room temperature
- 1/4 cup cream cheese
- 1/4 cup peanut butter
- 2-3 cups confectioner’s sugar
- 2-3 tablespoons milk
- In a large bowl, beat butter and cream cheese on high until fully combined. Beat in peanut butter.
- Scrape down the sides of the bowl and add 2 cups of the confectioner’s sugar and 2 tablespoons milk. Start the mixer on slow, then turn to high and beat for 2 minutes. Add more confectioner’s sugar, 1/4 cup at a time, until you reach your desired consistency.