Peanut Butter Oreo Brownie Cakes Food

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

Ingredients

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

CHOCOLATE PEANUT BUTTER BROWNIE CUPCAKES

Chocolate Peanut Butter Brownie Cupcakes image

Top chocolate-chocolate chip cupcakes with a peanut butter cream cheese frosting.

Provided by Food Network Kitchen

Time 2h

Yield 12

Number Of Ingredients 17

Ingredients

10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into small pieces
1/4 cup unsweetened cocoa powder (not Dutch process)
3 ounces unsweetened chocolate, finely chopped
2/3 cup boiling water
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1/2 cup semisweet chocolate chips
1 cup creamy peanut butter
One 8-ounce package cream cheese, at room temperature
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 1/2 cups confectioners' sugar
Chopped dry roasted peanuts, for garnish (optional)

Steps:

Preheat the oven to 350 degrees F. Line one 12-cup standard muffin tin with paper cupcake liners.
Put the butter, cocoa powder and chocolate in a large bowl. Pour the boiling water over and let stand 5 minutes. Whisk until smooth, and then whisk in the sugar, vanilla and eggs. Whisk in the flour, baking powder, salt and baking soda until just combined. Stir in the chocolate chips. Divide the batter among the prepared liners so they are about three-quarters full.
Bake until a toothpick inserted into the center comes out with moist crumbs, 22 to 24 minutes. Cool in the tins 5 minutes, then remove and cool completely on a wire rack.
For the frosting: Beat the peanut butter, cream cheese and butter in a large bowl, using an electric mixer, on medium speed until smooth. Reduce the speed to low and beat in the confectioners? sugar until smooth and incorporated. Pipe or spread the frosting on the tops of the cupcakes. Sprinkle with peanuts for garnish if using.

PEANUT BUTTER-OREO FROSTING

Peanut Butter-oreo Frosting image

As far as I'm concerned, the richer desserts are, the better--and I know that I'm not alone;) I took my favorite peanut butter frosting recipe and added my favorite packaged cookie--Double Stuffed Oreos. This is a KNOCK-OUT frosting; super rich, creamy, and sweet. Spread on butter cookies, chocolate cookies, peanut butter cookies, sugar cookies, banana cookies, blondies, brownies, all kinds of cakes--whatever you fancy. Instead of Oreos, add in your favorite crushed candy bars (I bet Heath bars, Snickers bars, and Butterfinger bars would be heart-stopping!!!) You're the artist:)

Provided by JamesDeansGirl

Categories Dessert

Time 12m

Yield 1 1/2 cups

Number Of Ingredients 6

Ingredients

1/2 cup creamy peanut butter
1/4 cup butter, softened
2 ounces cream cheese, softened
1 teaspoon vanilla extract
1 cup sifted powdered sugar
8 -10 Oreo cookies, chopped,about

Steps:

In a small bowl, cream together the peanut butter, butter, and cream cheese with an electric mixer on medium-low speed until smooth and light.
Blend in the vanilla.
Beat in the sugar, a little at a time (about 1/4 cup each time), until smooth and of desired spreading consistency.
Gently fold in the Oreos.
Use frosting as desired.

Nutrition Facts : Calories 1476.7, Fat 97.5, SaturatedFat 38.6, Cholesterol 122.9, Sodium 983.2, Carbohydrate 136.1, Fiber 6.7, Sugar 108.4, Protein 27.6

PEANUT BUTTER-FILLED BROWNIE CUPCAKES

Peanut Butter-Filled Brownie Cupcakes image

I have made this outstandingly delicious recipe for years. These rich cupcakes are sure to delight everyone you make them for. -Carol Gillespie, Chambersburg, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 1 dozen.

Number Of Ingredients 7

Ingredients

1 package fudge brownie mix (8-inch square pan size)
1/2 cup miniature semisweet chocolate chips
1/3 cup creamy peanut butter
3 tablespoons cream cheese, softened
1 large egg
1/4 cup sugar
Confectioners' sugar

Steps:

Preheat oven to 350°. 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 15-20 minutes or until a toothpick inserted in brownie portion comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Dust tops with confectioners' sugar. Store in the refrigerator.

Nutrition Facts : Calories 328 calories, Fat 18g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 201mg sodium, Carbohydrate 39g carbohydrate (27g sugars, Fiber 2g fiber), Protein 5g protein.

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