Mini Oreo Peanut Butter Surprise Cupcakes Recipes

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PEANUT BUTTER SURPRISE CUPCAKES



Peanut Butter Surprise Cupcakes image

Surprise your guests with these nutty cupcakes made using Betty Crocker® FUN da-Middles™ cupcake mix - a baked dessert for all chocolate lovers.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 48

Number Of Ingredients 9

Reynolds™ Baking Cups
1 box Betty Crocker™ FUN da-Middles™ chocolate cupcake mix with creamy vanilla filling
Water, vegetable oil and eggs called for on cupcake mix box
48 miniature peanut butter cup candies, unwrapped
1 cup semisweet chocolate chips (6 oz)
1 cup powdered sugar
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup Reese's peanut butter cups miniatures pieces

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place Reynolds Mini Designer Baking Cups in each of 48 mini muffin cups.
  • Make cupcake mix as directed on box, using water, oil and eggs. Fill muffin cups one-third full. Squeeze filling pouch 20 times; cut off corner of pouch at cut line. Divide filling evenly among cupcakes, making sure filling does not touch sides of muffin cups. Place 1 peanut butter cup candy in center of each cupcake. Evenly distribute remaining batter among cupcakes, making sure filling is completely covered. Bake 18 to 20 minutes or until tops are set. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
  • In small microwavable bowl, microwave chocolate chips on High 30 to 60 seconds, stirring once, until smooth; cool. In large bowl, mix powdered sugar, butter and peanut butter with electric mixer on low speed until frosting is smooth. Add melted chocolate until just combined. Pipe or spread frosting on cupcakes. Sprinkle with peanut butter pieces.

Nutrition Facts : Calories 164, Carbohydrate 19 g, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 120 mg

OREO CUPCAKES WITH COOKIES AND CREAM FROSTING



Oreo Cupcakes with Cookies and Cream Frosting image

Kids and adults alike will find these Oreo cupcakes irresistible. If you want to pipe the frosting, be sure to thoroughly crush the cookies. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 16

2/3 cup butter, softened
1-3/4 cups sugar
2 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/4 cups 2% milk
2 cups coarsely crushed Oreo cookies
FROSTING:
1 cup butter, softened
3 cups confectioners' sugar
2 tablespoons 2% milk
1 teaspoon vanilla extract
1-1/2 cups finely crushed Oreo cookie crumbs
Optional: Additional Oreo cookie crumbs and mini Oreo cookies

Steps:

  • Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in crushed cookies., Fill prepared cups three-fourths full. Bake 20-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , In a large bowl, combine butter, confectioners' sugar, milk and vanilla; beat until smooth. Fold in cookie crumbs. Pipe or spread frosting over cupcakes. If desired, sprinkle with additional cookie crumbs and garnish with mini Oreo cookies.

Nutrition Facts : Calories 411 calories, Fat 19g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 346mg sodium, Carbohydrate 58g carbohydrate (40g sugars, Fiber 2g fiber), Protein 4g protein.

MINI OREO SURPRISE CUPCAKES



Mini Oreo Surprise Cupcakes image

from kraft. Recommends Cool Whip for the icing but I think regualar icing might be a touch better. The new aerosol cool whip can would make frosting these a breeze!!

Provided by Jennygal

Categories     Dessert

Time 32m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 6

1 (18 ounce) package chocolate cake mix (2 layer size)
1 (8 ounce) package Philadelphia Cream Cheese, softened
1 egg
2 tablespoons sugar
48 miniature Oreo cookies
1 1/2 cups thawed Cool Whip

Steps:

  • HEAT oven to 350°F Prepare cake batter as directed on package; spoon 1/2 evenly into 24 paper or foil-lined muffin cups, filling each cup about 1/2 full.
  • Beat cream cheese, egg and sugar until well blended. Top each with about 1-1/2 teaspoons of the cream cheese mixture and 1 cookie. Cover with remaining cake batter.
  • BAKE 19 to 22 minute or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely. (There may be an indentation in top of each cupcake after baking.).
  • FROST cupcakes with COOL WHIP. Garnish with remaining cookies.

Nutrition Facts : Calories 164.7, Fat 8.8, SaturatedFat 4, Cholesterol 19.2, Sodium 226.8, Carbohydrate 20.8, Fiber 0.6, Sugar 11.9, Protein 2.5

MINI OREO-PEANUT BUTTER SURPRISE CUPCAKES



Mini Oreo-Peanut Butter Surprise Cupcakes image

This recipe is one from Kraft - I have not tried this recipe but as a chocoholic, and a lover of the blend of chocolate and peanut butter, I think this should be a very tasty cupcake, and one that kids would probably love!!

Provided by Chef mariajane

Categories     Dessert

Time 10m

Yield 24 cupcakes

Number Of Ingredients 7

1 (515 g) package chocolate cake mix
125 g brick cream cheese, softened
1/2 cup smooth peanut butter, divided
1 egg
2 tablespoons sugar
48 miniature Oreo cookies
1 1/2 cups thawed Cool Whip Topping

Steps:

  • Heat oven to 350°F Prepare cake batter as directed on package; set aside. Beat cream cheese, 6 tablespoons peanut butter, egg and sugar with whisk until blended. Spoon 2 tablespoons cake batter into each of 24 paper or foil-lined muffin cups; Top each with 1 1/2 teaspoons cream cheese mixture and 1 cookies. Cover with remaining batter.
  • Bake 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove cupcakes form pans to wire racks. Cool completely.
  • Stir remaining peanut butter into Cool Whip with whisk until blended. Spread over cupcakes. Top with remaining cookies just before serving.

Nutrition Facts : Calories 193.3, Fat 11.6, SaturatedFat 4.3, Cholesterol 24.8, Sodium 242.2, Carbohydrate 21, Fiber 0.9, Sugar 11.4, Protein 3.6

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