Oreo Nutter Butter Cookie Cupcakes
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder
- 1 ¼ cup sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 2 eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla
- ¾ cup whole milk
- ¾ cup hot water
- 10 Oreos ground
- 18 Oreo whole
Nutter Butter Frosting
- ¾ cup peanut butter
- 8 tablespoons unsalted butter
- 1 ¼ cup powdered sugar
- 1 teaspoon vanilla
- 4 ground Nutter Butters
- 3 crushed Nutter Butters
- ¼ cup heavy cream
Instructions
- Preheat the oven to 305 degrees and line a cupcake pan with 18 liners.
- Whisk together the flour, cocoa, sugar, baking soda, baking powder, and salt together in a medium bowl.
- In a separate bowl, mix the eggs, oil, vanilla, milk and hot water together.
- Slowly add the dry ingredients to the wet ingredients. Fold in the ground Oreos.
- Evenly fill the cupcake liners a little less than ⅔ of the way full, then push the whole Oreos into the batter. They will rise back up, but you want the Oreo to get some batter on all sides of the cookie.
- Bake for 16 - 18 minutes, or until a toothpick comes out clean when pushed into the cupcakes and they lightly spring back when you push down on them. Allow to cool.
- Cream the butter and peanut butter together until smooth and cream. Slowly add the powdered sugar and vanilla. Slowly add in the ground Nutter Butter, make sure the pieces aren't too big or else it will get stuck in your frosting pipe!
- Frost the cupcakes and sprinkle the crushed Nutter Butter on top.