Peanut Butter Swirl Oreo Cupcakes

• Vegetarian

• Refrigerated

  • 3 Eggs

• Condiments

  • 1/2 cup Peanut butter, creamy

• Baking & Spices

  • 1/3 cup Cocoa powder, unsweetened
  • 1 box Devil's food cake mix
  • 4 cup Powdered sugar
  • 6 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Oil

• Snacks

  • 20 Peanut butter oreos

• Dairy

  • 18 tbsp Butter
  • 4 tbsp Milk
  • 1/2 cup Milk or buttermilk
  • 3/4 cup Sour cream

Found on yourcupofcake.com

Ingredients

• 20-24 Peanut Butter Oreos
• 1 box devils food cake mix
• 3 eggs
• 1/2 C. oil
• 3/4 C. sour cream
• 1/2 C. milk or buttermilk
• 2 tsp. vanilla extract
• 6 Tbsp. butter, softened
• 1/2 C. peanut butter, creamy
• 2 tsp. vanilla extract
• 2-4 Tbsp. milk
• 2-3 C. powdered sugar
• 3/4 C. butter, softened
• 2 tsp. vanilla extract
• 2 Tbsp. milk
• 1/3 C. unsweetened cocoa powder
• 2-3 C. powdered sugar

Directions

• 1. Preheat oven to 350 degrees and line pans with cupcake liners.
• 2. Place an Oreo at the bottom of each liner.
• 3. In a large bowl. sift cake mix to remove any lumps.
• 4. Add eggs, oil, sour cream, milk and vanilla extract and stir until smooth.
• 5. Fill cupcake liners (over the Oreos) 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
• 6. Let cool.
• 7. Peanut Butter Frosting: Beat butter and peanut butter. Add vanilla extract, 2 tablespoons milk and 1 cup powdered sugar and beat again. Alternate between adding more milk and more powdered sugar until you reach your desired consistency.
• 8. Chocolate Frosting: Beat butter and vanilla extract. Add milk, cocoa powder and 1 cup powdered sugar and beat again. Continue to add in more powdered sugar until you reach your desired consistency. If it becomes too thick, add more milk.
• 9. To achieve the swirl effect, follow photo directions beneath.
• 10. Pipe onto cooled cupcakes and top with extra Peanut Butter Oreos.