Born to Bake: Oreo Reese's chocolate cupcakes

Posted by Grace Harman

More often than I'm willing to admit, I have the urge to bake unrelated delicious things into a cupcake just to see how it works out. Sometimes the cupcakes don't rise, or they burn, or they do that weird thing where the inside stays raw while the outside is crispy as bacon. When something along those lines happens, the unfortunate concoction is tossed under a layer of crumpled up paper towels in the garbage to hide the shame of my failure. Other times, though, something wonderful happens.

Luckily for us, this time my cobbling together of ingredients actually turned into something pretty awesome. I've taken a yummy, basic chocolate cupcake recipe, and added in two classic treats: Reese's Peanut Butter Cups and Oreos. Topped off with a peanut butter Oreo buttercream frosting, these cupcakes are an overload of chocolate-y goodness so good, you may need to sit down to enjoy them.

If you haven't made buttercream frosting before, it's really very simple, and I would recommend taking a swing at it for this recipe as the frosting is a pretty integral part of the Oreo Reese's Chocolate cupcake experience. However, if the idea is really too daunting, just grab a can of vanilla or chocolate frosting from the store and I'm certain you'll still be pleased with the outcome.

Cupcake Ingredients 1 cup all-purpose flour 1/2 cup cocoa powder 1/2 teaspoon baking soda 1/2 teaspoon baking powder A pinch of salt 1 ounce bittersweet or semisweet chocolate, finely chopped 1/2 cup unsalted butter, at room temperature 1 cup sugar 2 eggs 2 teaspoons vanilla 3/4 cup buttermilk 16 chocolate sandwich cookies 16 mini peanut butter cups, unwrapped

1. Preheat the oven to 350

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