Recipe from Scribble Smudge!

Mar 7, 2012

Remember my sweet little friend Tracy from the other day? Well she's taking over the blog today to give y'all one of the most heavenly recipes IN AMERICA!
Enjoy!

Hi Dashboard Diary readers!
My name is Tracy, and I blog about my life as a wife, teacher, and triathlete here.
I also enjoy sharing recipes that make my knees weak.
This is one of them.

I recently decided to bake The Sweet Life's chocolate Oreo peanut butter cup cupcakes for a friend's birthday.

Simply stated, they were yummy scrambles.
I maybe might have overheard one party attendee call them the "best cupcakes he'd ever had."
Golly. 

*Consider this a fair warning: There is both an Oreo cookie at the bottom of these cupcakes and a Reese's peanut butter cup in the middle... and you won't be able to stop at just one. 

Chocolate Oreo Peanut Butter Cup Cupcakes
yield: 16 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
16 chocolate sandwich cookies
16 mini peanut butter cups, unwrapped
Directions
Preheat the oven to 350 degrees.  Line 16 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 8 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
Separate ~12 oreo cookies and discard the cream filling.  In a food processor or plastic bag, crush the cookies into fine crumbs.
In a large bowl, beat butter and shortening 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, 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).
Add the cookie crumbs and beat on high for 2 minutes.
Visit Scribble Smudge for more recipes and other fun surprises!

5 comments:

20 Going on 80 said...

Yum! I need to make these when I go home for SB! Thanks for sharing :)

Jayme and Mendi said...

Oh man, these look so yummy!!! When someone says they are the "best" then you know you have a winner!

Jayme @ Her Late Night Cravings

lori said...

these look delish!!

Becca said...

are you kidding me with those cupcakes right now?? those look so naughty. love your blog by the way!!

Drama Queen said...

hey, i am new to your blog and just wanted you to know I love it!

p.s. these look delish!!!

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