For a party this last weekend I was specifically requested to bring my peanut butter Oreo cupcakes. I’ve been making these since early college and have tried a dozen different variations with different cakes and frostings. This is my favorite so far except that I can’t find the triple double Oreo at my store anymore! If you can find these or want to order them they are PERFECT size for this recipe (a little more Oreo without being too much). Just sub one double stuffed Oreo in the recipe for one triple double Oreo.
When I pulled these out of the oven I made my boyfriend try one. This was his reaction:
These are some good cupcakes…
…damn good cupcakes…
…you should be really proud of these!
The best thing about this recipe is it is super easy and makes you look like you put a lot more work in than you did. The cake part is pretty fool proof – you just mix the ingredients together. After that all you have to do is put the pieces together.
This time the frosting was a light and fluffy chocolate whipped cream. Homemade whipped cream is superrrr easy to make (just two ingredients…or in this case three) and so much more delicious than the store bought version. Always use homemade whipped cream if you can! Plus it makes you seem really fancy even though it is just about the easiest thing ever.
To start, I used Baked Perfection’s chocolate cake recipe from the German Chocolate Cupcakes. I made one tiny change, but this is only for convenience. I think the taste is pretty much the same.
NOTE: This recipe makes a ton of cupcakes, but there are a few options you can take to make less:
- Duncan Hines makes a smaller package of cake mix that only makes 12 cupcakes instead of the usual 24. Use this cake mix and cut the rest of the ingredients in half.
- Just split all off the ingredients in half (including the cake mix and pudding, which you can save for a future recipe).
Peanut Butter Oreo Cupcakes with Chocolate Whipped Cream Frosting
Makes about 30 cupcakes*
- Peanut Butter Oreo Cupcakes
- 1 box devils food cake
- 1 package instant chocolate pudding
- 1 cup sour cream
- 1 cup vegetable oil
- 1 tsp vanilla extract
- 4 eggs
- 2 Tbs instant coffee dissolved in 1/2 cup of warm water
- 1-2 packages double Oreos (see options in recipe to decide how much you will need)
- peanut butter (about 1/2 cup)
- Chocolate Whipped Cream
- 2 cups heavy cream
- 3 Tbs cocoa powder
- 1/2 cup sugar
- Topping (optional)
- about 2 Tbs peanut butter
- about 5 Oreos (left over from the cupcakes)
To make the cupcakes:
- Preheat oven to 350 F and line cupcake tin with papers.
- Prep your Oreos:
- Option 1: Ice the top of each Oreo with peanut butter. You’ll need about 30 Oreos for this option.
- Option 2: Make an Oreo sandwich with peanut butter in between. This version is mostly Oreo and very little cupcake, but works and tastes great! Its up to you how much Oreo you want. You’ll need even more Oreos for this option – I suggest 2 packages (and eating your leftovers if you have any).
- In a large bowl mix the cake mix, instant chocolate pudding, sour cream, vegetable oil, vanilla, eggs, and dissolved coffee with a fork until clumps are gone.
- Put a dollop of cake mix at the bottom of each of your cupcake liners.
- Press the peanut butter topped Oreo into the cake mix in the tin. I used a knife to push them down (peanut butter likes to stick to fingers and makes a mess!). Don’t press too hard or you will crush the Oreos.
- Top the Oreos with more cake batter.
- Pop in the oven until there is no longer a wet circle on the top middle part:
- Option 1 (one Oreo): Bake for about 13 – 15 minutes.
- Option 2 (Oreo sandwich): Bake for about 15 – 18 minutes.
For the Whipped Cream:
- Combine all the ingredients (heavy cream, sugar, cocoa) in the bowl of an electric mixer.
- Mix on medium-high speed about 3-5 minutes, until it is the stiff texture of whipped cream. Scrape down the sides of the bowl and mix for another 30 seconds.
For the topping:
*The topping is completely optional, but I actually loved how this turned out. I was just trying to make everything pretty, but it ended up tasting amazing.
- Put the peanut butter in a microwave safe bowl.
- Scrape out the cream of the Oreos and put in with the peanut butter.
- Microwave peanut butter and cream until just melted (I would do about 20 second intervals). Mix with a fork.
- Put the Oreo cookies (without the cream) in a ziploc bag. Using a rolling pin/back of a spoon crush the Oreos.
- Sprinkle Oreos and drizzle peanut butter on top.