Mini Peanut Butter Oreo Chocolate Fudge Swirl Cupcakes

These Mini Peanut Butter Oreo Chocolate Fudge Swirl Cupcakes are heaven in a cupcake! Peanut butter fudge swirl cake topped with vanilla buttercream, oreos and caramel drizzle – YUM.Mini Peanut Butter Oreo Chocolate Fudge Swirl Cupcakes

Mini Peanut Butter Oreo Chocolate Fudge Swirl Cupcakes

Hi guys! Welcome to Cupcake Week! I’ll be posting a brand new cupcake recipe every day for the next five days. I’ll be sharing the cupcake recipes we taste-tested at the Cupcake taste-testing party last week. I can’t wait to share these fun cupcakes with you guys!

Mini Peanut Butter Oreo Chocolate Fudge Swirl Cupcakes

I’m kicking off cupcake week with this ultra dreamy Oreo Peanut Butter cupcake. I am absolutely in love with this cupcake. The crushed Oreos nestled in a pillow of buttercream frosting, drizzled with creamy peanut butter — the flavors are just perfect together!

Mini Peanut Butter Oreo Chocolate Fudge Swirl Cupcakes

The cupcake itself is a swirl of chocolate and peanut butter cake. Yes, you heard me right! Peanut Butter cake! This was actually a happy accident as I had planned for this cupcake to have just a simple chocolate cake for the base, but ended up absentmindedly swirling more chocolate and peanut butter cupcakes than I had planned on for the party. So if you’d like, feel free to make this one with just the chocolate cake base recipe posted below. Either way, it’s fabulous!

New cupcake recipe coming tomorrow. Enjoy!


Mini Peanut Butter Oreo Chocolate Fudge Swirl Cupcakes

  • Prep Time: 40 minutes
  • Cook Time: 8 minutes
  • Total Time: 48 minutes
  • Yield: About 16 mini cupcakes 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


These Mini Peanut Butter Oreo Chocolate Fudge Swirl Cupcakes are heaven in a cupcake! Peanut butter fudge swirl cake topped with vanilla buttercream, oreos and caramel drizzle – YUM.



The Best Chocolate Cake Ever

  • 1 box devil’s food cake mix
  • 1 small pkg Jello instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs, beaten
  • 1/2 cup milk
  • 1 tsp vanilla
  • 2 cups mini chocolate chips

Peanut Butter Cake

  • 1/2 cup creamy peanut butter
  • 1/2 cup butter, softened
  • 4 eggs
  • 1 box butter cake mix
  • 2/3 cup water

Vanilla Buttercream

  • 1 cup (2 sticks) butter, softened
  • 3 cups powdered sugar
  • 1/2 cup heavy cream
  • 2 teaspoons Tahitian vanilla extract

Peanut Butter Drizzle

  • 2/3 cups creamy Peanut Butter
  • 2 tablespoons heavy cream
  • 1/4 cup powdered sugar, sifted
  • 14 tbsp milk


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.

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32 Responses
  1. Kyle Dreier

    Oh my! I shouldn’t be looking at these at 6:47 am on a Saturday morning—now I’m going to be craving them all day! Thanks.

  2. Kristina Vanni

    What a beautiful take on combining chocolate and peanut butter! I love how the swirling “accident” left the cupcakes multicolored and multi-flavored!

  3. angelak

    Oh these look amazing!!! I tried your cookie dough buttercream frosting and it was a hit with everyone who tried it. I think I’ll try this buttercream tomorrow. I’m anxiously waiting for you to post the peanut frosting. My little man’s 2nd birthday is coming up in 1 week, and I’m seeing LOTS of cupcakes on the menu. Thank you.

  4. Georgia @ The Comfort of Cooking

    WHOA. Now, that’s a cupcake! I think I got a cavity just looking at it, but bring ’em on! This baby would be well worth it. Thanks for sharing, Amanda!

  5. The Mrs @ Success Along the Weigh

    The name of the cupcakes alone made my head spin. Looks wonderful and looking forward to all of the recipes this week!

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Meet Kevin & Amanda

Kevin and Amanda

We love to travel and to eat! Here we share our favorite quick and easy recipes, plus travel tips and guides for our favorite places around the world. If you have any questions about what camera I use or how I edit my photos, check out my photography tutorials.


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