Oreo-Fluffer-Butter Cupcakes


I get inspired by things like this. Wonderful shapes of ordinary things such as these. Are you kidding me? Football oreos!! So I saw these in the checkout aisle in Walmart one day after I kind of flipped out at the lady in front of me who picked them up before I did. I think she felt threatened by the amount of excitement I had about these oreos. Ehh, I’ll probably never see her again, so I’m not that worried…oh wait….I think she just walked by ;)

So then I told myself I needed to buy them because my very good friend happens to play football. What a nice gift, right? Well I thought so, and I put them in my shopping basket and went on my merry way.

But, something happened from the time that I got these oreos home and the time that I gave them to my friend. Well, I didn’t give them to my friend. My oven was calling. It was calling with a sweet seductive voice. I needed to use them. Sorry Jared. Actually, there is one left. It’s broken, and there is no filling….that’s all I got.

So I kind of went crazy, rummaging through my cupboards like I was a teenage boy. I stumbled upon a few other ingredients……. and….

This is what happened. A bowl of brown goo with some oreos on top. Well, luckily it turned out into something at least a little better….
Ok, 1256934993% better. This might be my new favorite cupcake. The combination of peanut butter, marshmallow fluff, and oreos is going to blow your mind. Scroll down a little farther to see what I came up with… you are going to like it … a lot.

Oreo-Fluffer-Butter Cupcakes
Items Needed:
  • 1 Pillsbury Devil’s Food Cake Mix
  • 4 eggs
  • 1/2 cup water
  • 1/2 cup oil
  • 1 cup (8oz.) sour cream
  • 12 Football (or other shaped) Oreos
  • 1/2 cup Fluffer-nutter
For the Icing
  • 3 sticks of softened butter
  • 7 1/2 cups of 10-x sugar
  • 1/3 cup milk
  • 2 tsp. vanilla
  • 1/2 cup peanut butter
  • 12 Football (or other shaped) Oreos
Directions to PB Chocolate Marshmallow Oreo Heaven………
  1. Preheat oven to 350*F. Place cupcake liners into 2 12-count cupcake pans.
  2. Combine the cake mix, eggs, water, oil, and sour cream with an electric mixer on medium for 2 minutes. Add the oreos. (There is no need to crush them before you add them…the mixer will do the work. My theory is, why put forth physical effort if you don’t have to ;)
  3. Dump the fluff into the mixer with the batter, mix just until incorporated slightly, the STOP. (You want it to look like a swirl)
  4. Bake for 20-22 minutes until a toothpick inserted comes out almost clean.
  5. Let cool on a wire rack. Meanwhile make the icing by whipping the butter, 10-x, milk, and vanilla together for 3-5 minutes on medium-high in an electric mixer.
  6. Next, add the peanut butter and the whole oreos. Let whip another 1-2 minutes until the oreos are finely chopped.
  7. Smear or pipe the icing onto the cooled cupcakes. (You will probably have lots of extra frosting, but it freezes very well and gives you a great excuse to make more!!)
  8. Top with a melted peanut butter or chocolate drizzle.
  9. Eat and Greet. They will want to know the name of the amazing person who made these…which it is (Insert your name here)
Eat with caution, my friends, your cupcake vocabulary will be changed forever. Move over vanilla-vanilla!