Someone at school actually asked me to make these because they heard about how I bake and offered a trade: 12 cupcakes for Indian curry (she's Indian, so it's homemade and good). I went with it and she luckily had good enough taste to request something this good. (At least the flavors. I came up with the flavors)
You might be surprised to hear this, but often the things we post on here aren't overwhelmingly decadent. Normally they are just yummy and dessert-y. But there's the occasional dessert that gives you a sugar rush and is just incredibly decadent. That would be these. They are pretty hefty. But worth it. Oh so worth it.
The cupcake itself is Sally's wonderful chocolate cupcake that is now my go-o chocolate cupcake recipe, and then I swirled it with peanut butter and topped it with the Oreo frosting. If I had to chose something that really stole the show with these cupcakes, it would be the frosting. It all tasted great together, but the frosting stood out because it was new and different and kinda cool because it tasted just like cookies and cream ice cream. But in frosting form.
If you wanted to put the frosting on a peanut butter cupcake, I think that would also be really delicious.
Also, word from the wise: don't skimp on the peanut butter. To really make this cupcake come together, you need peanut butter. And lots of it.
Chocolate Peanut Butter-Swirl Cupcakes with Oreo Frosting
• 1/2 cup (1 stick or 115g) unsalted butter
• 2 ounces semi-sweet baking chocolate
• 1/2 cup (64g) unsweetened cocoa powder (not Dutch processed)
• 3/4 cup (95g) all-purpose flour*
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs, at room temperature*
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) light brown sugar
• 1 teaspoon vanilla extract
• 1/2 cup (120ml) buttermilk*
• 12 heaping teaspoons peanut butter
• 3 sticks unsalted butter, softened
• 2 1/2 cups (300g) powdered sugar
• 2 tablespoons heavy cream, or milk
• 2 teaspoons vanilla extract
• 18 Oreos, crushed into crumbs
For the cupcakes: Preheat the oven to 350F degrees. Line a 12-cup cupcake/muffin pan with cupcake liners. Set aside.
Melt the butter and chocolate together in the microwave. Microwave in 30 second increments, stirring between each time. You may also melt the butter and chocolate over low heat on the stovetop. Stir until smooth and set aside to slightly cool.
In a medium sized bowl, toss the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a large bowl, whisk the eggs, sugar, brown sugar, and vanilla together until smooth. Add the cooled butter/chocolate and whisk until smooth. Add half of the flour mixture, then half of the buttermilk. Repeat until everything is added. Stir until *just* combined; do not overmix. The batter will be very thick like pudding.
Divide the batter between 12 liners in your cupcake pan. Put a heaping (really heaping) teaspoon of peanut butter on each cupcake and swirl. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 5 minutes on medium speed (I use "4" on my KitchenAid). Butter will become pale & creamy.
2. Add the powdered sugar, milk, and vanilla extract. Mix on low speed for 1 minute, and then on medium speed for 5 minutes. Add in crushed Oreos and mix to incorporate completely, about 1 minute.
3. Frost cooled cupcakes immediately. If desired, top with half an Oreo or a mini Oreo to garnish.