Friday, July 4, 2014

Week 22, July 1st, 2014 ~ Reese's Peanut Butter Cup Oreo Cupcakes

So after a magical week at Disney World I still found the time/energy to bust out a cupcake this week! An insanely good one at that! These are peanut butter cupcakes with the new, limited edition I might add, Reese's Peanut Butter Cup Oreos baked into the bottom. Then they are topped with a chocolate ganache and peanut butter buttercream with crushed up Oreos mixed in. These cupcakes are like an explosion of peanut butter goodness-- for real peanut butter lovers only! I kind of still have Disney brain so I don't have much else to say about these cupcakes. I will add that if you are brave enough to attempt these than add a gallon of milk to your shopping list! You are gonna need it to wash these down! 

Side note: This is a Pineapple Dole Whip Float and it's one of my favorite things at Disney! 

This recipe makes about 16 cupcakes!

1/2 cup peanut butter 
1 cup all-purpose flour
1/4 tsp salt
1/2 cup + 1 tbsp sour cream
2 tsp baking soda
2 large eggs
1/2 tsp pure vanilla extract
1/4 cup unsalted butter, at room temperature
1/2 cup brown sugar
1/2 cup white sugar
16 Reese's Peanut Butter Cup Oreos

1. Preheat the oven to 350 and line your cupcake tin and place an Oreo in the bottom of each one.
2. Beat the butter, peanut butter, and sugars together till creamy, add the eggs and vanilla and beat again till fluffy.
3. Sift the baking soda, flour and salt and set aside.

4. Beat the sour cream into the butter mixture till smooth.

5. Beat the flour into the mixture at high speed until it’s well-combined, then spoon into your lined cupcake tray. 

6. Bake cupcakes for about 15-18 minutes until a toothpick comes out clean. Put on a wore rack to cool.

For the chocolate ganache:

4 ounce bar of bittersweet chocolate

1/4 cup heavy cream

1. Place ingredients in a microwave safe bowl and microwave for 30 seconds and then stir till smooth. If chocolate is still not melted microwave in 15 seconds increments and stir inbetween each microwaving.

2. Dip the top of each cupcake into the ganache and place back on wire rack to set.

For the buttercream:

  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup creamy peanut butter
  • 1 1/2 cups powdered sugar
  • 1/4 cup heavy cream
  • pinch of salt
  • 6 Oreos finely crushed
  1. In the bowl of your stand mixer, cream together the peanut butter and butter for several minutes until the mixture has lightened in color.
  2. Add the powdered sugar,and mix until combined.
  3. Pour in the heavy cream and beat until smooth. 
  4. Add the salt.
  5. Beat on high for about 4 minutes until the buttercream has become light and fluffy.
  6. Add the crushed Oreos and mix until we'll incorporated.
  7. Frost however you please!

No comments:

Post a Comment