My love for cupcakes continues, and this weekend I made Chocolate OREO cupcakes with a peanut butter-buttercream frosting. Most recipes call for all-purpose flour, but I decided to use cake flour instead of all-purpose. I have read a lot of different opinions on which is better to use when baking a cake, so I decided to test it myself. When I tried them I couldn’t really tell a difference, especially since I refrigerate; so my finding were inconclusive. I’ll try it again another time.
I really liked these cupcakes, and the frosting is delicious!
Chocolate OREO and Peanut Butter Cupcakes
Ingredients:
- CHOCOLATE OREO CUPCAKE
- 1 cup unsalted butter
- 1 1/2 cups brewed coffee
- 1 Tbsp espresso powder
- 1 Tbsp vanilla
- 3/4 cup cocoa powder (I used HERSHEY’s Special Dark cocoa)
- 2/3 cup sour cream
- 2 eggs
- 2 cups sugar
- 2 cups cake flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 20 Reduced-fat OREO cookies, finely crushed
- PEANUT BUTTER, BUTTERCREAM FROSTING
- 1 1/2 cups unsalted butter, room temperature
- 1 1/2 cups peanut butter
- 4 1/2 cups powdered sugar
- 3/4 cup heavy cream
- 1/8 tsp salt
- 10 Reduced-Fat OREO sandwich cookies, finely crushed
Directions:
- CHOCOLATE OREO CUPCAKE:
- Preheat oven to 350 F degrees. Line cupcake pans with mini cupcake liners.
- In a medium sauce pan, melt the butter. Add the coffee, espresso
- powder, cocoa powder, and vanilla and whisk until combined. Set aside to
- cool slightly.
- In a large bowl, sift together 3 times the sugar, cake flour, baking soda and salt. Set aside.
- In a medium bowl, whisk together the sour cream and the eggs.
- SLOWLY add a few tablespoons of the chocolate mixture to the sour cream mixture. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
- Make a well in the center of the flour mixture and pour in sour cream mixture.(picture above).
- Using a whisk, stir until no more lumps remain.
- Fold in the crushed OREO sandwich cookies.
- Scoop batter into baking cups 2/3 full. Bake 17-19 minutes.
- Allow to cool in pans before removing to a wire rack to cool completely before frosting.
- PEANUT BUTTER BUTTERCREAM FROSTING:
- In the bowl using a hand mixer, cream together the peanut butter and butter for 2 minutes. Scrape the sides of the bowl several times.
- Add the powdered sugar and mix on medium until combined.
- Add the salt and heavy cream, mix until smooth. Beat on high for 1-2 minutes or until fluffy and the color has lightened.
- Fold in the crushed OREO sandwich cookies.
Tagged: buttercream, chocolate, cupcakes, decadent, dessert, minature, oreo, Peanut butter