Peanut Butter Cup And Oreo Cake Recipes

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PEANUT BUTTER CUP AND OREO™ CAKE



Peanut Butter Cup and Oreo™ Cake image

Love Oreo™ cookies and Reese's™ Peanut Butter Cups™ but can't pick your favorite? Have both in this over-the-top chocolate pudding cake layered with cookies and cream-peanut butter frosting and topped with mountains of Oreo™ cookies and Peanut Butter Cups™.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 12

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 box (3.4 oz) Jell-O™ chocolate-flavor instant pudding & pie filling mix
2 cups Betty Crocker™ Rich & Creamy vanilla frosting (from two 16-oz containers)
1/2 cup creamy peanut butter
8 Oreo chocolate sandwich cookies, coarsely chopped (1 cup)
Oreo chocolate sandwich cookies, Oreo mini chocolate sandwich cookies
Reese's Peanut Butter Cups™, unwrapped, and Reese's™ Peanut Butter Cups™ miniatures, unwrapped
1/3 cup chocolate fudge sauce
2 tablespoons creamy peanut butter

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of three 8-inch round cake pans with cooking spray.
  • In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan.
  • Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • In large bowl, beat vanilla frosting and 1/2 cup peanut butter with spoon until well blended. Stir in 1 cup crushed cookies until blended.
  • Place one cake layer on serving plate. Spread 3/4 cup frosting on top; top with second cake layer. Spread 3/4 cup frosting on top; top with third cake layer. Spread remaining frosting on top, mounding frosting in center. Refrigerate 30 minutes.
  • When ready to serve, top cake with Decorations, mounding in center. (See photo as guide.)
  • In small microwavable bowl, microwave chocolate fudge sauce uncovered on High 10 to 30 seconds or until thin enough to drizzle. Drizzle warmed sauce over cake. In another small microwavable bowl, microwave 2 tablespoons peanut butter uncovered on High in 10-second intervals until thin enough to drizzle. Drizzle warm peanut butter over cake. Store any remaining cake loosely covered in refrigerator.

Nutrition Facts : Calories 600, Carbohydrate 81 g, Cholesterol 45 mg, Fat 4, Fiber 2 g, Protein 7 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 55 g, TransFat 0 g

OREO AND PEANUT BUTTER BROWNIE CUPCAKES



Oreo and Peanut Butter Brownie Cupcakes image

I found this while searching the web and decided to try it today. My youngest son told me it was the best he ever had and my brother went so far as to say it was oreogasmic...so I'll let you decide. It is best to spay the cupcake liners so the brownies don't stick.

Provided by PA Cindy

Categories     Dessert

Time 35m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 6

1 (18 ounce) box brownie mix, 8x8 inch size
1/3 cup water (use amount specified on your brownie mix)
1/3 cup canola oil (use amount specified on your brownie mix)
2 eggs (use amount specified on your brownie mix)
24 Oreo cookies
1/2 cup creamy peanut butter

Steps:

  • Preheat oven to 350f (180c) degrees and line a 12 muffin cup baker with paper liners.
  • Prepare brownie mix according to package directions. For each cupcake cup spread 1/2 teaspoon of peanut butter over each Oreo cookie and stack them on top of each other. Place oreo stacks into the cupcake lined muffin cups. Spoon 2 tablespoons of brownie batter over each stacked oreos and let it run down the sides of the cookies. If you have left over brownie batter, bake separately in a separate baker or muffin tin. Bake cookies and brownies for 18 to 20 minutes, until brownies are cooked through. Let cool completely then serve.
  • Makes 12 servings.

Nutrition Facts : Calories 432.4, Fat 23.5, SaturatedFat 4.4, Cholesterol 31, Sodium 313.9, Carbohydrate 53, Fiber 1.3, Sugar 10.4, Protein 6.8

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