Oreo and Peanut Butter Brownie Cupcakes
Indulge in the ultimate dessert fusion with these irresistible Oreo and Peanut Butter Brownie Cupcakes! This decadent recipe layers rich, fudgy brownie batter over a base of classic Oreo cookies topped with a luscious spread of creamy peanut butter. Perfectly baked to achieve a gooey center with a slight crunch from the Oreo, these cupcakes marry the best of chocolate, peanut butter, and cookie flavor in every bite. With just 15 minutes of prep time, this dessert is a show-stopping yet approachable treat for any occasion, from parties to everyday indulgence. Whether you're a chocolate lover, a peanut butter enthusiast, or both, these cupcakes are sure to become a new favorite. Pair them with a cold glass of milk or a scoop of vanilla ice cream for a truly unforgettable experience!
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Recipe Information
Ingredients
- 12 pieces Oreo cookies
- 6 tablespoons Peanut butter
- 0.5 cups Unsalted butter
- 1 cups Semi-sweet chocolate chips
- 0.75 cups Granulated sugar
- 0.5 cups Brown sugar
- 2 pieces Large eggs
- 1 teaspoons Vanilla extract
- 0.75 cups All-purpose flour
- 2 tablespoons Unsweetened cocoa powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Baking powder
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.
Place an Oreo cookie at the bottom of each cupcake liner.
Spread 1/2 tablespoon of peanut butter evenly on top of each Oreo cookie.
In a microwave-safe bowl, combine the butter and chocolate chips. Microwave in 20-second intervals, stirring each time, until melted and smooth. Let it cool slightly.
Stir the granulated sugar and brown sugar into the melted chocolate mixture until well combined.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
Gradually add the dry ingredients into the wet ingredients, stirring just until combined.
Spoon the brownie batter evenly over the Oreo and peanut butter layers in the cupcake liners, filling each about 3/4 of the way.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out with a few moist crumbs.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your decadent Oreo and Peanut Butter Brownie Cupcakes!
Nutrition Facts
Calories |
5049 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.1 g | 307% | |
| Saturated Fat | 94.2 g | 471% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 3099 mg | 135% | |
| Total Carbohydrate | 734.2 g | 267% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 490.0 g | ||
| Protein | 68.5 g | 137% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 321 mg | 25% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 1652 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
