They say a picture is worth a thousand words, so I’m going to let this photo do most of the talking.

I think this picture is saying, “Hello. I am a chocolate cupcake stuffed with an Oreo AND a peanut butter cup. I am topped with OREO PEANUT BUTTER BUTTERCREAM and I taste like a dream come true. I taste like Christmas morning and smush-face kittens and all the best things in life. I am the reason you are fat. Goodbye.”

Seriously though, don’t check the cals on these puppies. Don’t do it. Just stuff your face and call it a day.

These cupcakes are excessive in all the best ways. Peanut butter cups and Oreo crumbs galore. And if you thought the original peanut butter buttercream was dreamy, get ready for your mind to be blown. Oreo peanut butter buttercream is where it’s AT.

I would suggest baking these cupcakes if you want to make new friends. I brought them to a birthday party this weekend and suddenly I was the most popular gal in the room. Funny how peanut butter + chocolate will do that to people.

This is real life. Sorry I’m not sorry. It just tastes so darn gooooood.

Chocolate Oreo Peanut Butter Cup Cupcakes (adapted from The Sweet Little Book of Cupcakes)

yield: 20 cupcakes

Ingredients

1 cup all-purpose flour

1/2 cup cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon baking powder

pinch of salt

1 ounce bittersweet or semisweet chocolate, finely chopped

1/2 cup unsalted butter, softened to room temperature

1 cup sugar

2 eggs

2 teaspoons vanilla

3/4 cup buttermilk

20 chocolate sandwich cookies

20 mini peanut butter cups, unwrapped

Directions

Preheat the oven to 350 degrees. Line 20 muffin cups with paper liners. Place an oreo in the bottom of each liner. Sift the flour, cocoa powder, baking soda, baking powder, and salt into a medium bowl. Stir in the chopped chocolate. In a large bowl or the bowl of stand mixer, beat the butter and sugar on high until fluffy, about 2-3 minutes. Beat in the eggs one at a time, scraping down the bowl after each addition. Beat in the vanilla. With the mixer on low, slowly pour in the buttermilk and allow to incorporate for 30 seconds. Pour in the flour mixture and beat on medium until fully incorporated, about 1 minute. Divide the batter evenly among the paper liners, filling each about 2/3 full. Bake for 8 minutes, then remove from oven and press a peanut butter cup into the center of each cupcake. Allow to bake for 10 more minutes, or until a toothpick inserted near the center comes out clean. Allow to cool for 5 minutes, then remove cupcakes from the muffin tin to cool completely on a wire rack. Frost with oreo peanut butter buttercream (recipe below). Store in a sealed container at room temperature.

Oreo Peanut Butter Buttercream

Ingredients

1/2 cup unsalted butter, softened to room temperature

1/4 cup vegetable shortening

1/4 cup peanut butter

2-3 cups confectioner’s sugar

2-3 tablespoons milk

pinch of salt

3 tablespoons oreo cookie crumbs

Directions

Separate ~8 oreo cookies and discard the cream filling. In a food processor or plastic bag, crush the cookies into fine crumbs. In a large bowl, beat butter and shortening on high until fully combined. Beat in peanut butter. Scrape down the sides of the bowl and add 2 cups of the confectioner’s sugar, 2 tablespoons milk, and a pinch of salt. Start the mixer on slow, then eventually crank it up to high and beat for 2 minutes. Add more confectioner’s sugar, 1/4 cup at a time, until you reach your desired consistency (more sugar = thicker buttercream). Add the cookie crumbs and beat on high for 2 minutes.