Happy Wednesday, everyone!
I hope yours is going wonderfully. Mine’s just dandy…
because I have these cupcakes!
Deep, velvety chocolate cake is smothered in a generous amount of peanut butter frosting–not to mention sprinkled with Oreo crumbs!
These cupcakes are perfect for any time when you’re craving a cupcake but don’t want the ridiculous amount of leftovers when baking a regular batch. Whether it’s for a date night, lunch with a friend, or even just a party by yourself (woot woot!), these cupcakes will hit the spot every single time.
These cupcakes are based off of the single serve Oreo cupcakes I posted last September (that was almost a year ago!). This time, however, they’re based off of a new favorite–the limited edition Oreos with the Reese’s filling!
The cake part of the cupcake is made with Dutch-processed cocoa powder, which has a deeper, richer taste than regular ol’ cocoa powder, and it’s what makes the cupcakes sorta reminiscent of milk’s favorite cookie. The frosting is light, fluffy, and perfectly peanut-buttery without being overwhelming. When you put them together…it’s magic, I tell ya. Plus, it’ll only cost you half an hour max to put ’em together.
Could they be any better? I think not. 😉
You start out with your dry ingredients–flour, sugar, cocoa powder, baking soda, and a dash of salt. Whisk ’em together in a small bowl until they look a little something like this.
Once you’ve mixed up your dry ingredients, you can take an itty-bitty bowl and stir together the small amount of wet ingredients–a bit of water, a tablespoon of canola oil, and a couple of drops of vanilla.
See the little amount of wet ingredients? I find it quite adorable. (Is that weird?)
Once it’s all mixed together, you can pour the wet into dry and stir gently until combined. You’ll have a very dark, sticky batter on your hands (not literally on your hands…you can use a spoon…you know what I mean! 😉 ).
Once it’s nice and smooth, you’ll want to grease two holes in a muffin pan (or four in a mini muffin pan!), and divide the batter evenly between the two. You should have just enough for two regular cupcakes, or four baby cupcakes. 😀
After you stick ’em in the oven, you can go ahead and whip up the frosting (goodness gracious!). You’ll beat some softened butter and peanut butter together, add in a cup of powdered sugar, and then whip in some milk until it’s nice and fluffy.
A note: it takes a tremendous amount of self-restraint not to eat it all with a spoon. It’s perfection, is it not? 🙂
Once those bad boys are done baking and are cooled, you can go ahead and slather on a generous amount of frosting, top with some crushed Oreos, and you are good to go. 😀 Better than good–you’ll be great to go!
Let’s get to it, shall we?