Grown up kids – Oreo and peanut butter cupcakes

Oreo peanut butter cupcakes

When I was an annoying pre-teen my diet consisted solely of quesadillas and oreos. It’s true, there was a time in the life of this foodie where I totally missed out on one my favorite things in life; eating. I do have to say though, in defense of quesadillas and oreos, they are both incredibly good. I’m pretty sure there aren’t many mexicans out there who’ll deny the deliciousness of cheese, tortillas and salsa. And what can I say about oreos? If you don’t like them, there’s probably something severely wrong with you. Like get-your-butt-to-the-doctor-wrong. Especially if the wonderful cookie sandwiches come accompanied by peanut butter and a tall glass of cold milk. Am I right? Peanut butter and oreos is the ultimate pre-teen combo…and teen, and young adult, and adult and senior. Because it never gets old. At least for me it will always be one of those childhood flavors that I will never outgrow.
And so were born these oreo cupcakes (and cake!)….stuffed with cookies and topped with a not too sweet, melt in your mouth peanut butter frosting. Also topped with more oreos, because you can’t have too many of those. I actually made these for a co-worker who recently left our office and who needed something to remember us by, and what better way than using an already full of memories combination of flavors?Read more for the recipe!

Oreo and peanut butter cake

OReo peanut butter cake

Peanut butter frosted oreo cupcakes
(Own recipe)
Yields 18 cupcakes

1 chocolate sponge cake recipe (use your favorite, or a box mix can also work if you’re in a hurry)
20 oreos crushed roughly
10 extra oreos for decoration


1 cup peanut butter
1/2 stick butter at room temperature2-3 tbsp milk
1 1/2 cups  to 2 cups icing sugar


Preheat the oven to 350ºF. Line your tins with liners of your choice.
Prepare your cake batter according to the recipe. Once done, add the crushed oreos and distribute evenly. Fill the cupcakes 2/3 full. Bake for about 20 mins or according to your recipe. (until springy to the touch). Remove from the oven and set to cool on a wire rack.

Prepare the frosting:

Beat in the bowl of your stand mixer using the whisk attachment the peanut butter and butter until light and fluffy. Add the icing sugar little by little, beating well and scraping down the sides of the bowl. Alternate with the milk but don’t add more than 3 tbsp. Stop adding sugar when the frosting is as sweet as you like it. If it¡s not spreadable enough, you may add more milk but be careful not to make it runny.
Transfer the frosting to a piping bag fitted with a star nozzle and pipe in a spiral from the outside in.
To cut the cookies in half for decoration, use a very sharp finely serrated knife. Place them on top of the frosting.



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