Happy third birthday to my little blog! Each year, I try to make something a little special (and so far, sweet) to commemorate the occasion. Last year it was The Buckeye State Ice Cream, and the year before that it was Chocolate Chip Cookie Stuffed Oreos (both seriously delicious). This year is no different. I’ve been eyeing these ridiculous cupcakes on Lauren’s Latest since they were first posted back in May.
I used Lauren’s Perfect Chocolate Cake recipe for the cupcakes, and this for the frosting and method. Note: the cake recipe produces about 30 cupcakes, while the frosting recipe makes enough for 18 cupcakes. So you can either halve the ingredients for the cake or double the frosting. Or just have some extra cupcakes hanging around!
For the cupcakes -
- 18 Oreo cookies (or as many Oreos as the number of cupcakes you plan to make)
- 2 cups milk, plus 2 tsp white vinegar
- 2/3 cup vegetable oil
- 1 1/2 cups granulated sugar
- 4 tsp vanilla extract
- 2 cups all-purpose flour
- 2/3 cup cocoa powder
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- pinch of salt
For the frosting -
- 1 stick butter, room temperature
- 1/2 cup peanut butter
- 1 tsp vanilla
- 3 cups powdered sugar
- 1-4 tbs milk
- 6 Oreo cookies, pulverized
For the drizzle/garnish -
- 1/4 cup smooth peanut butter
- 1/4 cup real maple syrup
- Extra Oreos for garnish
Preheat the oven to 350 degrees F. Line a muffin pan with cupcake liners and deposit 1 Oreo cookie into the bottom of each liner. Set aside.
Combine the milk and vinegar. Set aside. In a medium bowl, whip the oil and sugar together. Add the vanilla. In a separate medium bowl, whisk all of the dry ingredients together. Little by little, in an alternating fashion, add the dry ingredients and milk/vinegar to the sugar mixture, stirring to combine after each addition.
Pour the cake batter into the lined muffin pan, over the Oreo cookies that are in the bottom of the liners, filling to 3/4 full. Bake for 20 minutes, or until a toothpick, when inserted into the center of the cupcake, comes out clean.
Allow the cupcakes to cool completely before frosting.
For the frosting, combine butter, peanut butter, and powdered sugar in the bowl of a stand mixer. Beat for a minute or two on low speed. Slowly drizzle in the milk until it’s moistened and has come together. Once it comes together, beat for a couple of minutes until the frosting is fluffy. If you accidentally thin it out too much with the milk, you can always add a little more powdered sugar until you reach the consistency that you’d like. Stir in the Oreo bits. Frost the cooled cupcakes generously.
To make the drizzle, microwave the peanut butter and maple syrup until it’s warmed up and thinned out (30-40 seconds). Use a spoon or a squeeze bottle to drizzle this over each cupcake. Top each cupcake with half of an Oreo cookie.
Do yourself a favor and make these cupcakes right away.
I mean, come on. Look at this.