Dessert number 50! And what a dessert it is.
I’ve just gotten back from a week long Diwali break of family bonding, chasing my dog around the coffee table, and way too much good food. Apparently I still needed cupcakes.
I was in Delhi at a grocery store and I spotted chocolate Oreos (for some reason I’m mostly seeing the vanilla flavour in Mumbai) and peanut butter. By itself, I’m not a big fan of PB, but I love it mixed with jam, or, as you can see, Oreos.
I decided to make cupcakes using both 🙂
I hunted about a bit and came across this which led me to the original Martha Stewart recipe which is what I followed. While none of these used Oreos in the actual cupcake batter, I went ahead and added them. For the frosting, I read through this one but wanted to avoid the cream and all that sugar. So I winged it and made my usual not-too-sweet buttercream with PB.
My sister presented me a totally awesome piping gun and cookie shape-maker for my birthday. It worked beautifully for a bit but then I had my usual battle with air bubbles which meant the frosting refused to emerge and there was peanut butter everywhere but where it was supposed to be. Sigh. Anyone know any tricks to avoid that? I used a combination of this one, my regular piping bottles and my spoon to frost all 18 cupcakes. What an afternoon!
I used 6 whole Oreos to decorate the cupcakes you’re seeing here. Don’t they look like little Oreo sailboats?! I didn’t have enough for the rest, so I ground them into a sort of Oreo rubble, because pounding things is fun 🙂
For the batter itself, I used yoghurt instead of sour cream and less sugar than it called for. My instincts must be getting better because the cupcakes were perfectly soft and moist. *happy dance*
In case you’re wondering, because I did, they weren’t too peanut butter-y, just the right amount. And the chunks of Oreos don’t hurt. They look great, taste great and if you have a jar of peanut butter, don’t just spread it on toast. Make these 🙂
What you’ll need:
For the cupcakes:
1 and 3/4 cups flour
3/4 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
3/4 cup unsalted butter, softened (I ran out, so used Amul butter instead and omitted the salt)
1 cup castor sugar
2/3 cup creamy peanut butter (Make sure you have a whole jar, because the rest will go into the frosting. I use Fun Foods peanut butter, cheaper and just as good as Skippy.)
1/2 tsp vanilla essence
1/2 cup plain yoghurt
10 to 12 chocolate Oreos
For the frosting
3/4 cup peanut butter (basically whatever’s left over after making the batter)
1/2 cup powdered sugar
5 tbsps unsalted butter, softened
1 tsp vanilla essence
1/4 tsp salt
What to do:
1. Sift the flour, baking powder, soda and salt in a large bowl.
2. Cream the butter and sugar till pale and fluffy. Mix in the peanut butter. Preheat your oven to 190 C.
3. Mix in the eggs, one at a time, beating after each one. Add the vanilla essence.
4. Add the flour mixture bit by bit and stir till combined.
5. Mix in the yoghurt and then half the Oreos, breaking them into bits.
6. Pour batter into 18 lined muffin moulds, about 3/4th full and bake for 15 to 20 minutes, or till a toothpick poked in the center of each comes out clean.
7. While they’re cooling, make the frosting by beating all the ingredients together till you have a smooth, creamy consistency.
Decorate with Oreos or even chocolate sprinkles. Then sit back and marvel 🙂
- Chocolate Banana Cupcakes with Peanut Butter Frosting (onegreenplanet.org)
- Oreo Cupcakes (cookingwithsapana.wordpress.com)
- Chocolate cupcakes with Peanut Butter Frosting! (sabr1na1.wordpress.com)