Single Serve Reese’s Oreo Cupcakes


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. πŸ˜‰ 


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! πŸ˜‰ ). 


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. πŸ˜€

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? πŸ™‚

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. πŸ˜€ Better than good–you’ll be great to go!


Let’s get to it, shall we? 

[yumprint-recipe id=’10’]pbchoc5




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