Tag Archives: Peanut butter

Day 355 – Reese’s Cupcakes

21 Jul

I love chocolate and peanut butter.  I love Reese’s.  Alone.  On ice cream.  In cupcakes.  In cookies.  In milk shakes.  Ok…you get the point.  And these Reese’s Cupcakes (recipe below from Cooking Classy) looked too yummy to miss!

Chocolate-Cupcake     Mini-Chocolate-Cupcake

The cupcakes are extremely squishy. They’re extremely moist and fudgy too. They have a darker chocolate flavor. Not sweet and milk chocolate like some other moist, squishy chocolate cupcakes.

Peanut-Butter-Frosting

The frosting is smooth and fluffy. It has a nice, sweet peanut butter flavor, without being too sugary. It’s similar to plain peanut butter, not too sweet, not too salty. Just whipped and fluffy.

Reeses-Cupcake     Mini-Reeses-Cupcake

This is a rich, indulgent cupcake. Obviously meant to be a Reese’s. The chocolate and the peanut butter make a pretty spot-on flavor. Then you add the little chunks of peanut butter cup mixed into the cupcake…forget it! Reese’s Heaven!

Reeses-Cupcake-top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4
  • Overall Taste: 4.5
  • Appearance: 4
  • Ease of Making: 4
  • TOTAL: 20

Mini-Reeses-top

RECIPE

Reese’s Cupcakes (recipe from Cooking Classy)

Chocolate Reese’s Cupcakes:

  • 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup vegetable oil
  • 1/3 cup milk
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/3 cup hot water
  • 1/4 cup sour cream
  • 12 Snack Size Reese’s, 6 chopped into halves and 6 chopped into small pieces (not minis)
Peanut Butter Buttercream Frosting:
  • 1/2 cup butter, at room temperature
  • 1/2 cup peanut butter
  • 1/2 tsp vanilla extract
  • 2 1/2 cups powdered sugar
  • 2 Tbsp sour cream
  • 3 – 4 Tbsp heavy cream

For directions visit Cooking Classy.

*Tomorrow: Sprinkles Strawberry Cupcakes*

Day 344 – PB&J Cupcakes

10 Jul

Peanut Butter & Jelly.  A classic combination really.  Maybe a bit back-to-school.  But, can’t we enjoy then all year long?  I thought so!  PB&J Cupcakes (recipe below from Food Fanatic).

PB-Cupcake     Mini-PB-Cupcake

The cupcakes are very dense and crumbly, but not dry. They have the same chewiness as a really, really thick peanut butter cookie. They have a very strong peanut butter flavor. Not too sweet, not too salty.

PB-Frosting

The frosting is smooth and extremely soft. Not thick and hard like some peanut butter frosting can be. It has a sweet flavor. Not overly strong on sweetness or peanut butter, especially compared to the cupcake.

PBJ-Cupcake     Mini-PBJ-Cupcake

This is a throwback to childhood for sure. The cupcake stands up in texture, like the bread. You can the jelly from the preserves and the soft peanut butter from the frosting. All together, just like eating a (really good) PB & J.

PBJ-top

Notes: The original baker drizzled her jelly on. It was much prettier than mine. Mine had seeds and didn’t feel like cooperating at all in the drizzling process. I also used raspberry instead of strawberry. Cause I like it. And cause it’s what I had in my house.

PBJ-halved2

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3
  • Overall Taste: 4
  • Appearance: 4
  • Ease of Making: 4
  • TOTAL: 18.5

PBJ-halved

RECIPE

PB&J Cupcakes (recipe from Food Fanatic)

Peanut Butter Cupcakes:

  • 1 cup cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 cup granulated sugar
  • 1/4 cup dark brown sugar
  • 6 tablespoons unsalted butter
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 cup almond milk, plus 2 tablespoons – or milk (cow, soy, nut) of your choice
  • 1/2 cup creamy peanut butter, plus 1 tablespoon
  • 4 tablespoons strawberry preserves, or any jam, jelly or preserves of your choice
Peanut Butter Frosting:
  • 2 sticks unsalted butter, room temperature
  • 3/4 cup confectioners sugar, sifted
  • 1/2 cup creamy peanut butter
  • pinch of kosher salt
  • sprinkles
  • strawberry preserves, or jam, jelly, or preserves of your choice to drizzle (optional)
For directions visit Food Fanatic.

*Tomorrow: Lemon Cupcakes with Lemon Buttercream*

Day 319 – Mini Reese’s Peanut Butter Cupcakes

15 Jun

Today is Father’s Day.  I hope you all are as lucky as I am in the “dad” department!  So, Happy Father’s Day to all the wonderful dads out there.

But, today is also my 13th wedding anniversary (And no, I’m not old enough to have been married for 13 years.  Thank you for noticing!).  So, in typical “me” fashion, here’s a little before/after action for ya!

Ken and I, 13 years ago today:

wedding pic

And, Ken and I last year, on our 12th anniversary, at the Jazz Age Lawn Party:

anniversary pic

Every year for our anniversary, I like to make Ken one of his favorite childhood treats.  Here’s what you need:

  • Ritz crackers
  • Peanut Butter
  • Chocolate (milk, semisweet or dark – depends on your taste), melted

Take 2 Ritz crackers and sandwich them with peanut butter.  Then coat your peanut butter-Ritz sandwich in melted chocolate.  Put them on wax or parchment paper.  Pop em in the freezer til the chocolate hardens.  Simple.  Yummy.

Reeses-dessert

So to celebrate our anniversary AND the peanut butter-chocolate tradition, I picked these Mini Reese’s Peanut Butter Cupcakes (recipe below from Culinary Couture).  (These cupcakes are meant to be minis, so they are judged and graded based on the minis.)

Mini-Chocolate-Cupcake     Chocolate-Cupcake

The cupcakes are squishy and very sticky. A little like Devil’s Food cake. It’s got a nice chocolate taste. Not too light, not too dark.

Peanut-Butter-Ganache

The peanut butter frosting is very thick and smooth. It has a nice, light peanut butter flavor. Not rich at all.

Chocolate-Ganache

The ganache is thick and gooey. It has a strong milk chocolate taste. Not overly sweet though.

Mini-Reeses-PB-Cupcake     Reeses-PB-Cupcake

Together it’s moist and gooey and rich. The chocolates go nicely together. With the peanut butter as the standout middle. It’s not a knock-your-socks-off cupcake, but it’s adorable and tasty. It would be perfect for a party of any kind.

Mini-Reeses-top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 4
  • Ease of Making: 3.5
  • TOTAL: 19

RECIPE

Mini Reese’s Peanut Butter Cupcakes (recipe from Culinary Couture)

Chocolate Cupcakes:

  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup vegetable oil
  • 1/3 cup buttermilk
  • 1 large egg
  • pinch of vanilla powder (or 1 teaspoon vanilla extract)
  • 1/3 cup hot water
  • 1/4 cup sour cream
Peanut Butter Ganache:
  • 10 oz. peanut butter chips
  • 3/4 cup heavy cream
Chocolate Glaze:
  • 3 oz. milk chocolate chips
  • 2 teaspoons butter
  • 1 and 1/2 tablespoons hot water

For directions visit Culinary Couture.

*Tomorrow: Caramel Macchiato Chocolate Nutella Cupcakes*

 

Day 270 – Reese’s Cupcakes

27 Apr

Peanut butter and chocolate.  A classic (and classically delicious) combination.  Now, these Reese’s Cupcakes (recipe below from Reese’s Cupcakes) have an odd little twist to them.  Let’s see if they stack up…

Chocolate-Cupcake     Mini-Chocolate-Cupcake

The cupcakes are dense and a little crumbly. They are extremely bitter in taste. No sweetness or chocolate flavor to them at all.

The filling is smooth, creamy and fluffy. It has a good, sweet peanut butter flavor. Pretty accurate to the inside of a peanut butter cup.

Chocolate-Frosting

The frosting is thick and smooth. It has a sweet flavor. The unfortunate thing is that nutmeg is the strongest flavor (1 tbsp of nutmeg is WAY too much…ever…in anything, in my opinion). The chocolate flavor is there, as is the peanut butter, but they take a back seat to the nutmeg.

Reeses-Cupcake     Mini-Reeses-Cupcake

Together this is an odd cupcake. The nutmeg continues to be the strongest flavor, though the peanut butter is a little more obvious in the total cupcake. The bitterness of the cake and the nutmeg though still give it a less-than-sweet overall flavor. Which, in my opinion, is NOT accurate to the Reese’s Peanut Butter taste.

Reeses-halved2

Scoring Sheet:

  • Cupcake Taste: 2
  • Frosting Taste: 3
  • Overall Taste: 3
  • Appearance: 4
  • Ease of Making: 4 (3 parts, but very easy, throw-it-all-in steps)
  • TOTAL: 16

Reeses-halved

RECIPE

Reese’s Cupcakes (recipe from Reese’s Cupcakes)

Cupcakes:

  • 1 cup sour cream
  • 3 lightly beaten eggs
  • 3/4 cup unsweetened cocoa powder
  • 2 tablespoons milk
  • 1 tablespoon of instant espresso dissolved in 1/2 cup water
  • 1 teaspoon baking soda
  • 8 tablespoons unsalted butter, room temperature
  • 1/2 teaspoon salt
  • 1 2/3 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 24 mini Reese’s Cups (for garnish)

Filling:

  • 1 cup Creamy Peanut Butter
  • 1/2 cup of softened unsalted butter
  • 1 1/4 cup of sifted confectioners sugar

Frosting:

  • 1/3 cup of cocoa
  • 1 cup of confectioner’s sugar
  • 1 teaspoon of vanilla
  • 2 sticks of butter
  • 1 tablespoon of cinnamon
  • 5 teaspoons of milk
  • 1 tablespoon of nutmeg
  • 1 cup of peanut butter

For directions visit Reese’s Cupcakes.

*Tomorrow: Strawberry Shortcake Cupcakes*

Day 256 – Chubby Hubby Cupcakes

13 Apr

I scream, you scream, we all scream for…cupcakes?  Absolutely!  But this time.  Ice cream cupcakes.  Or, more accurately, cupcakes that are ice cream inspired!  Chubby Hubby Cupcakes (recipe below from Annie’s Eats).

Vanilla-Malted-Cupcake     Mini-Vanilla-Malted-Cupcake

The cupcakes are moist and fairly dense. They have a sweet vanilla flavor. Almost muffin-esque.

Peanut-Butter-Frosting

The frosting is fluffy and smooth. Very easy to pipe. It has a sweet, peanut butter flavor. Not as aggressively peanut butter as some, but it’s definitely the star.

The ganache is thick and hardens really quickly. It’s smooth and tastes like something between dark and semisweet chocolate.

Chubby-Hubby-Cupcake     Mini-Chubby-Hubby

The flavors are extremely tasty separately, but together they don’t really flow. There’s nothing tying them together. The frosting and the cupcake would flow really nicely together, and the crunch on the inside is a nice surprise. I want the ganache to be a gooey, soft chocolate, instead of hard, like a truffle, on the inside. But again. Yummy flavors. I just want them to flow together a little better.

Chubby-Hubby-halved

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 4
  • Overall Taste: 3.5
  • Appearance: 4
  • Ease of Making: 3.5
  • TOTAL: 19

Chubby-Hubby-top

RECIPE

Chubby Hubby Cupcakes (recipe from Annie’s Eats)

Cupcakes:
3 cups cake flour
1 tbsp. baking powder
½ tsp. salt
2 sticks (1 cup) unsalted butter, at room temperature
1½ cups sugar
1 cups malted milk powder
5 large eggs, at room temperature
1 tbsp. vanilla extract
1¼ cups buttermilk, at room temperature

Chocolate Filling:
8 oz. bittersweet chocolate, finely chopped
1 cup heavy cream
4 tbsp. unsalted butter, at room temperature
1½ cups coarsely chopped pretzels

Peanut Butter Frosting:
3 sticks (1½ cups) unsalted butter, at room temperature
1 cup creamy peanut butter
4½ cups confectioners’ sugar, sifted
Pinch of coarse salt
2 tsp. vanilla extract
3 tbsp. heavy cream

Garnish: 
Mini pretzels drizzled with melted chocolate

For directions visit Annie’s Eats.

*Tomorrow: Sweet Peach Tea Cupcakes*

 

Day 246 – Peanut Butter Chocolate Chip Cupcakes

3 Apr

It is almost Friday!  So.  Close.  To celebrate, I decided on these Peanut Butter Chocolate Chip Cupcakes (recipe below from Recipe Snobs).  I mean.  Doesn’t that just make you excited?  But first, enjoy today’s Tip Thursday video!

Cake in a mug recipe

In a large mug, whisk together until smooth:

– 1/4 cup flour
– 5 tablespoons sugar
– 2 tablespoons unsweetened cocoa powder
– 1 egg
– 3 tablespoons milk
– 3 tablespoons vegetable oil
– Dash of vanilla
– Pinch of salt

Bake 2 minutes or until cake is puffed.  Top with cocoa powder, whipped cream or ice cream, if desired.

————————————————————–

Now, onto the cupcakes!

Peanut-Butter-CC-cupcake     Mini-Peanut-Butter-CC-cupca

The cupcakes are dense and a little crumbly, but not dry. They taste like a giant, chewy peanut butter chocolate chip cookie. Like. Exactly like one. Makes me want a big glass of milk!

Peanut-Butter-Frosting

The frosting is smooth and creamy. It looks like it might be on the thin side, but it pipes nicely. It has a strong peanut butter flavor. Not overly sweet at all! Just like a whipped peanut butter.

PB-Choc-Chip-Cupcake     Mini-PB-Choc-Chip-Cupcake

Together it’s just a smooth, creamy peanut butter morsel. The chocolate chips give it a nice texture, between peanut butters. It’s simple. Again, not overly sweet at all, which is nice!

PB-Choc-Chip-top     Mini-PB-Choc-Chip-top

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 4
  • Overall Taste: 4.5
  • Appearance: 4
  • Ease of Making: 4
  • TOTAL: 20.5

RECIPE

Peanut Butter Chocolate Chip Cupcakes (recipe from Recipe Snobs)

Peanut Butter Chocolate Chip Cupcakes:

  •      1 cup unbleached all-purpose flour
  •      1 tsp baking powder
  •      1/4 tsp salt
  •      6 tbsp unsalted butter, at room temperature
  •      3/4 cup smooth all natural peanut butter, at room temperature
  •      1/2 cup packed brown sugar
  •      1/2 cup sugar
  •      2 large eggs
  •      1 tsp vanilla extract
  •      1/2 cup whole milk
  •      2 cups semi-sweet chocolate chips

Peanut Butter Frosting:

  •      6 ounces unsalted butter, room temperature
  •      1/2 cup confectioners’ sugar
  •      1/2 tsp salt
  •      1 cup creamy peanut butter, natural (or if you want a smoother look, go not-natural)
  •      1/2 tsp pure vanilla extract
  •      1/2 cup whole milk

For directions visit Recipe Snobs.

*Tomorrow: Vanilla Almond & Anise Cupcakes*

Day 185 – Fudge Brownie Cupcakes with Peanut Butter Frosting

1 Feb

Alright.  I wanna start February off strong.  Are you ready?  Fudge Brownie Cupcakes with Peanut Butter Frosting (recipe below from Sally’s Baking Addiction).  I mean.  Yum, right?  Right!

Brownie-Cupcake     Mini-Brownie-Cupcake

The cupcakes are extremely crumbly but not too dry. They are very fudgy in consistency and in taste. A dark cupcake. Makes you want ice cream. Or milk.

PB-Frosting

The frosting is smooth and creamy. Nice and fluffy too. It has a strong peanut butter flavor with just a hint of sweetness. But, like the creamiest peanut butter ever. Not thick and sticky like regular ole peanut butter.

Brownie-with-PB     Mini-Brownie-PB-Cupcake

It’s as simple as the title. This is a fudge brownie with peanut butter frosting. If you don’t like either of those, you won’t like this. If you love both of them, you will LOVE this. It’s sweet, it’s simple. It’s fudgy and peanut buttery. Not a complex cupcake by any means. But simple, guaranteed goodness.

Brownie-with-PB-top     Mini-Brownie-PB-Cupcake-top

Note: I have to tell you, I love Sally’s Baking Addiction! I haven’t found a single recipe on there that I didn’t like. And, my hubby uses a few of her recipes too, and loves them! So, if you haven’t checked it out yet, make sure you do!!

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 4
  • Ease of Making: 4
  • TOTAL: 19.5

RECIPE

Fudge Brownie Cupcakes with Peanut Butter Frosting (recipe from Sally’s Baking Addiction)

Brownie Cupcakes

  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup light brown sugar
  • 1/2 cup cocoa powder
  • 1 Tablespoon vanilla extract
  • 2 large eggs
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2/3 cup all-purpose flour

Peanut Butter Frosting

  • 1 cup creamy peanut butter
  • 1 cup confectioners’ sugar
  • 5 Tablespoons unsalted butter, softened to room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1/3 cup heavy cream

For directions visit Sally’s Baking Addiction.

*Tomorrow: Caramel Cupcakes*

Day 162 – Reese’s Peanut Butter Cupcakes

9 Jan

I love Reese’s.  No.  Not surprising.  Since I love chocolate.  And, I’m a pretty big fan of peanut butter.  So, there was absolutely no way I could resist these Reese’s Peanut Butter Cupcakes (recipe below from Wanna Bite).

But first, enjoy today’s tasty tip!

Now dig in!!

Chocolate-Cupcake     Mini-Chocolate-Cupcake

The cupcakes are squishy. Kind of dense, but also sticky and moist. The chocolate is a little on the dark side, but the peanut butter chips lighten the cupcake up a lot. And break up the texture a little.

Peanut-Butter-Frosting

The frosting is smooth and creamy. It looks a little thin, but it sets up quite nicely on the cupcake. It has a very strong peanut butter flavor. Not too sweet either, which is unusual, but nice.

Reeses-PB-Cupcake     Mini-Reeses-Cupcake

Together it’s not too sweet or too rich. I mean, it makes me want a glass of milk, but I’m not dying without one. They have a nice chocolate to peanut butter ratio. Very tasty. Appropriately named.

Reeses-PB-cupcake-top     Mini-Reeses-Cupcake-top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3.5
  • Overall Taste: 4
  • Appearance: 4
  • Ease of Making: 4
  • TOTAL: 19

RECIPE

Reese’s Peanut Butter Cupcakes (recipe from Wanna Bite)

Cupcake
  • 2 cups sugar
  • ¾ cup cocoa powder
  • 1-1/2 teaspoons baking soda
  • 1¾ cups all-purpose flour
  • 2 eggs
  • ½ cup canola oil
  • 1 cup boiling water
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup 2% milk
  • 2 teaspoons vanilla extract
  • 1 cup Reese’s peanut butter morsels
Peanut Butter Buttercream
  • 2 sticks unsalted butter
  • 1 cup Reese’s Peanut Butter
  • 1- ½ cups confectioners sugar
  • ½ teaspoon of salt
  • 1 teaspoon of vanilla extract
  • 1 to 2 tablespoons of milk

For directions visit Wanna Bite.

*Tomorrow: Cinnamon Pumpkin Cupcakes*

Day 161 – Elvis Cupcakes

8 Jan

So, my hubby has this theory.  It really only applies to the die-hard fans.  But here it is.

He believes that people pick sides when it comes to music.  As in.  Elvis OR The Beatles.  Die-hard fans can only love one of them.  Now, that doesn’t mean you despise the other.  You just don’t necessarily care for them.  What do you think?

Elvis?  The Beatles?  Or are you the rare person who loves both?  Or neither??

This theory happens to apply in our house.  I’m a die-hard Beatles fan.  He loves The King.  So, there ya go.

Either way, today we are all gonna be Elvis fans.  Because, today is The King’s Birthday!  So, let’s celebrate what would be his 79th birthday with these Elvis Cupcakes (recipe below from Confessions of a Cookbook Queen).

Banana-Cupcake     Mini-Banana-Cupcake

The cupcakes are sticky and moist. Pretty light and airy.  Sweet, sweet banana flavor. Wow! A punch of sugary banana. I know that doesn’t sound good, but I don’t mean it as a bad thing. I’m just surprised at how strong the flavor is!

PB-frosted-cupcake     mini PB-frosted-cupcake

The peanut butter frosting is light, soft and sugary. Because the cupcakes are so tender, I actually frosted them with my fingers. The PB frosting shapes nicely if you just use your hands.  It has a nice sweet, peanut butter flavor. Not overly sweet or overly peanut-y, which is nice.

Marshmallow

The marshmallow frosting is fluffy and smooth and gooey.  It has a very strong vanilla flavor, thanks to the vanilla paste.  So, more like a vanilla marshmallow.

Elvis-Cupcake      Mini-Elvis-Cupcake

These are so interesting. Each piece has a very distinct, very strong flavor. Yet, when they are all piled on top of one another, it blends so well. You get sweet, banana, peanut butter, vanilla and just that little crunch and salt from the bacon. But it’s extremely well-balanced.

Elvis-Cupcake-top     Mini-Elvis-Cupcake-top

Elvis would have enjoyed this, I’m sure of it!

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4.5 (for the both of them!)
  • Overall Taste: 4.5
  • Appearance: 4.5 (it’s so cute with all its layers)
  • Ease of Making: 3 (2 frostings + bacon – not super hard, but time-consuming)
  • TOTAL: 20

RECIPE

Elvis Cupcakes (recipe from Confessions of a Cookbook Queen)

Banana Cupcakes:
  • 3 large bananas, mashed
  • 2 tablespoons lemon juice
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 3/4 cup butter, softened
  • 2 1/4 cups granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups buttermilk
Peanut Butter Maple Frosting:
  • 1/2 cup smooth peanut butter
  • 1 stick (1/2 cup) salted butter, slightly softened
  • 2 teaspoons maple extract
  • 3 cups powdered sugar
Vanilla Bean Marshmallow:
  • 5 large egg whites
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla bean paste
  • 12 slices bacon, cooked and broken into pieces

For directions visit Confessions of a Cookbook Queen.

*Tomorrow: Reese’s Peanut Butter Cupcakes*

Day 139 – Peanut Butter Oreo Cupcakes

17 Dec

Okay.  Before we dive into these Peanut Butter Oreo Cupcakes (recipe below from Java Cupcake), I must confess.  I am an original black-and-white Oreo supporter.  In fact, I’m not sure I’ve ever purchased another flavor.  Regular of Double Stuf.  That’s it.  That’s all I need.

But, I couldn’t avoid them forever.  Clearly.  So, here we go.  My first “flavored” Oreo experience.

Chocolate-Cupcake     Mini-Chocolate-Cupcake

The cupcakes are dense, but with a nice moist-ness.  They have a subtle chocolate flavor, not overstated at all. With a hint of the peanut butter just after the chocolate.

PB-Oreo-Frosting

The frosting is thick but creamy with just a little crunch from the Oreos.  It has a nice peanut butter flavor, not overly sweet.

PB-Oreo-Cupcake     Mini-PB-Oreo-Cupcake

The balance is lovely. This is a classic, yummy cupcake. It would be great for parties and get-togethers (or nights alone on the couch watching movies). The peanut butter and chocolate are extremely well-balanced. Neither one is more aggressive than the other. They also don’t have a waxy taste, like so many Oreo Cupcakes have. Yay!

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 3.5
  • Overall Taste: 4
  • Appearance: 4
  • Ease of Making: 4 (no mixer required for batter)
  • TOTAL: 19.5

RECIPE

Peanut Butter Oreo Cupcakes (recipe from Java Cupcake)

Peanut Butter OREO Chocolate Cupcakes
  • 1 cup unsalted butter
  • 1 1/2 cups brewed coffee
  • 1 Tbsp espresso powder
  • 1 Tbsp vanilla
  • 3/4 cup cocoa powder
  • 2/3 cup sour cream
  • 2 eggs
  • 2 cups sugar
  • 2 cups flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 20 Peanut Butter OREO sandwich cookies, finely crushed
Peanut Butter OREO Buttercream
  • 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 Peanut Butter OREO sandwich cookies, finely crushed

For directions visit Java Cupcake.

*Tomorrow: Classic Red Velvet Cupcakes*

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