Mini Peanut Butter Oreo Chocolate Fudge Swirl Cupcakes

For the Chocolate Cake

In a very large bowl, mix together everything except chocolate chips until well combined. Batter will be thick. Stir in the chocolate chips.

For the Peanut Butter Cake

In the workbowl of a mixer, combine 1/2 cup peanut butter and 1/2 cup butter. Beat on medium speed until light and fluffy, about 3-5 minutes. Add eggs one at time, mixing well after each addition. Add approximately 1/3 of the cake mix and 1/3 of the water, and mix on low speed until just combined. Repeat 2 more times with remaining cake mix and water.

For the Vanilla Buttercream

Place the butter, sugar, cream and vanilla in a large mixing bowl. Beat on medium speed until smooth and creamy, about 3-5 minutes. If necessary, add more cream, one tablespoon at a time, beating for 1-2 minutes after each addition until desired consistency is reached.

For the Peanut Butter Drizzle

Melt peanut butter, sugar, and heavy cream in microwave for 30 seconds. Stir to combine. Add milk, 1 tbsp at a time, mixing after each addition until pouring consistency is reached.

Cupcake Assembly

Preheat oven to 350. Grease and line mini muffin tins. Add approximately 2 teaspoons of peanut butter cake batter first, then 2 teaspoons of chocolate cake batter to each tin. I used this 2-teaspoon scoop from OXO, found at Target. Use a spoon or knife to gently fold and swirl cake batter. For MINI cupcakes, bake at 350 for 8-10 minutes. Pipe frosting onto cupcakes, sprinkle with crushed Oreos, and drizzle with peanut butter sauce.

For STANDARD cupcakes, add approximately 2 tablespoons of each batter to muffin tins, and bake at 350 for 18-22 minutes.