Cookies and cream? Love it. Peanut butter? I’m there. Cookies and peanut butter cream? *Takes a few minutes to think this over* Yes please!
It’s always sad to say goodbye. This past week, one of my coworkers decided to move on to another opportunity and once I got over being selfishly so sad that my desk buddy will be gone, I moved on to the fun part of saying goodbye – the goodbye party! The date was set and I volunteered to bring dessert (obviously).
My departing coworker couldn’t give me a definite answer on what her favorite flavor was so I could bake something yummy. When I got her to narrow the list down to two, peanut butter and Oreos, I decided to combine them as a joke. Well, the joke was on me because they were delicious together!
The peanut butter cupcake base was moist with just the right amount of crunch from the Oreo cookies and the icing? I could eat that by the spoonful. It’s probably a good thing there wasn’t any icing leftovers or else I actually might have sat down and eaten a bowl of icing for breakfast. That’s what happens when I photograph food in the early morning before I eat breakfast, I get tempted by my own product. Don’t worry Mom, I just ate one cupcake for breakfast.
If there’s a lesson to be learned from the delicious accident that was these cookies and peanut butter cream cupcakes it is this – don’t knock it ‘till you try it.
- ¾ cups (150g) granulated sugar
- ½ cup (1 stick) butter, softened
- ½ cup (140g) peanut butter
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 ½ (187g) cup flour
- 1 ½ teaspoon baking powder
- 1 cup roughly crushed Oreos
- ½ cup of butter, softened
- 3 cups of icing sugar
- ½ teaspoon vanilla extract
- 1 cup crushed Oreos (You want these super crushed so I put them in food processor to get it very fine)
- ¼ – ½ cup heavy cream
- Optional: 6 Oreos cut in half for decoration
- Preheat the oven to 350 degrees and line a muffin tray with cupcake liners.
- In the bowl of a stand mixer, cream together sugar and butter. Mix in the peanut butter until smooth and creamy followed by the eggs one at a time, the vanilla and the milk. In a medium bowl, whisk together flour and baking powder.
- With the mixer on low, combine the dry and wet ingredients. Once combined, mix in the crushed Oreos. Scoop into the prepared muffin tray, filling the each mold ¾ of the way. Bake for 14-16 minutes, or until a toothpick inserted in the middle of one of the cupcakes comes out clean.
- When done baking, remove the cupcakes from the oven and let cool for 5 minutes in the tray. Transfer to a cooling rack until completely cool. Meanwhile, make the icing.
- In the bowl of a stand mixer (make sure to clean it while the cupcakes are in the oven), cream together the butter and the sugar. Start with the mixer on low so that the sugar doesn’t fly everywhere and slowly bring the speed up to medium-high. Mix in the vanilla extract and the Oreos. The icing will be quite thick at this point. Mix in the heavy cream 1 tablespoon at a time until the desired thickness is achieved. My sweet spot was at about ¼ cup of heavy cream (or 4 tablespoons) but you may want to let your instincts guide you to your preferred icing thickness.
- Transfer icing to an icing bag (or a ziplock with a hole cut in one of the corners) and pipe onto cupcakes!
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