Saw them. Liked them. Made them. Chocolate cupcakes. And they’re not just chocolate cupcakes. There’s something inside them … a double stack of Oreo biscuits sandwiched together with peanut butter …
Yum! I tweaked the original recipe to make them gluten and dairy free. I used 3 different recipes to make these lovely little treats.
I’ve always said that peanut butter and chocolate is the best food combination. This recipe just takes it to a whole new level.
Let’s get baking …
Oreo and peanut butter stacks
(Recipe inspired by Picky Palate)
24 chocolate sandwich biscuits such as Oreos
1/2 cup natural peanut butter
1) Preheat oven to 180 degrees C and line a 12 muffin tin with cupcake liners.
2) Assemble the biscuit stack. The original recipe uses sandwich cookies like Oreos. I used the Woolworths Free From Creme Choc biscuits which are gluten free, dairy free, lactose free and egg free.
Stack the sandwich biscuits two by two, adding a teaspoon of peanut butter in between each and then one teaspoon on top as well until you have 12 stacks.
3) Freeze the stacked biscuits while you make the cupcake batter.
Gluten free and dairy free chocolate cupcakes
The cupcake batter is from a previous recipe that I have shared > gluten free and dairy free chocolate cupcakes.
Note: the cupcake batter recipe makes 24 cupcakes so you will have leftover batter to make extra cupcakes without the biscuits.
5) Once you’ve made the cupcake batter, divide it evenly in the muffin tin.
6) Push one cookie stack into each cupcake, peanut butter side down.
7) Bake for 15 minutes, until the cupcakes have set around the biscuits. Cool completely.
You can top the cupcakes with a buttercream frosting or leave them as they are. I used leftover buttercream frosting [from my sister-in-law’s Oreo drip cake birthday cake made the week before].
Oreo buttercream frosting
(Recipe from Jane’s Patisserie)
300g unsalted dairy free butter, softened
650g icing sugar
154g pack Oreos (I used Woolworths Free From Creme Choc biscuits)
2 – 5 tablespoons whole milk (I used almond milk)
1) Beat the butter with an electric mixer until it is smooth and loose and then add in the icing sugar 1/3 at a time until its fully combined. Keep beating the buttercream for a few minutes so it starts to get fluffier and lighter.
2) In a food processor, blitz the packet of biscuits to a fine crumb, and add into the buttercream.
3) Beat the buttercream again till smooth, and use the milk to loosen it to a smooth consistency.