Oreo Cookie Cupcakes & Peanut Butter Cup Cupcakes

On Wednesday, my daughter turned 2 years old. I thought it would be fun to do cupcakes for her birthday instead of a cake. I had tasted some cupcakes with oreo's hidden inside so I decided to make those. I found a recipe in my "101 Gourmet Cupcakes in 10 Minutes" cookbook. These cupcakes were a HUGE hit with everyone that tried one. And they were SOOOOO easy. Here are the recipes:

Oreo Cookie Cupcake
1 box chocolate cake mix
3 eggs
1 c milk
24 Oreo cookies

Mix cake mix, eggs, and milk. Pour batter into paper liners and fill 1/2 full. Place a whole Oreo cookie on top and push down slightly to submerge. Cover with remaining batter and fill 3/4 full. Bake at 350 degrees for 15-18 minutes or until cake springs back when lightly touched. Remove from oven and cool completely.

Chocolate Buttercream Frosting
8 T (1 stick) butter, room temperature
1/3 c cocoa
3 3/4 c powdered sugar
3-4 T milk or cream
2 t vanilla extract

Beat butter in a large mixing bowl until light and fluffy, about 30 seconds. Stop mixer before adding cocoa to avoid a large mess. Add cocoa, sugar, 3 T milk or cream, and vanilla extract. Beat frosting starting on slow speed and add up to 1 more T milk if frosting is too thick.

I also made some Chocolate Peanut Butter Cup Cupcakes.
Chocolate Peanut Butter Cupcakes
1 box chocolate cake mix
3 eggs
1 c milk
1 bag chocolate peant butter cups

Mix together cake mix, eggs, and milk. Pour 2 T batter into paper liners and place a peanut butter cup on top. Fill paper liners 3/4 full. Bake at 350 degrees for 15-18 minute or until the cake springs back when lightly touched. Remove from oven and allow to cool on a wire rack. When completely cooled, frost.

Peanut Butter Frosting
1 c peanut butter
1/2 c butter, room temperature
2 c powdered sugar
3-4 T milk or cream
1 t vanilla extract

Combine PB and butter in large bowl, mixing together until light and fluffy. Stop mixer before adding sugar. Add sugar, 3 T milk or cream, and vanilla. Start slow and mix together gradually increasing the speed. Mix until smooth and creamy. Add 1 T milk or cream if frosting is too thick.