Oreo Peanut Butter Brownie Cupcakes Food

PEANUT BUTTER OREO BROWNIE CAKES

Steps:

• Preheat oven to 350 degrees F. and line a 12 muffin cup baker with paper liners.
• Prepare brownie mix according to package directions. For each cupcake cup spread 1 teaspoon of peanut butter over 2 Oreo cookies and stack them on top of each other. 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.

PEANUT BUTTER AND OREO-STUFFED BROWNIE CUPCAKES

Steps:

• Preheat oven to 350°. Use cooking spray to grease a cupcake tray that holds a dozen cupcakes.
• In a bowl, prepare brownie mix according to instructions on box. Set aside.
• Create a tower that is made of two alternating layers of Oreo and two alternating layers of peanut butter. Repeat this eleven more times.
• Place one tower in each cup of your cupcake tray. #SpoonTip: Your towers should be placed Oreo-side down.
• Spoon brownie batter into cupcake tray, making sure that each Oreo peanut butter tower is completely covered.
• Bake for thirty minutes. Brownie cups are done when a toothpick inserted into them comes out clean. Cool on wire rack after removing from oven. #SpoonTip: For the most even baking, turn tray around in oven after twenty minutes.

OREO AND PEANUT BUTTER BROWNIE CUPCAKES

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.

PEANUT BUTTER CUP AND OREO™ CAKE

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.

PEANUT BUTTER FILLED BROWNIE CUPCAKES

Steps:

• Prepare brownie batter according to package directions; stir in chocolate chips. For filling, in a small bowl, beat peanut butter, cream cheese, egg and sugar until smooth.
• Fill paper-lined muffin cups one-third full with batter. Drop filling by teaspoonfuls into the center of each cupcake. Cover with remaining batter.
• Bake at 350 for 15-20 minutes or until a toothpick inserted in brownie portion comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Store in the refrigerator.