Ingredients: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
In a very large bowl, mix together everything except chocolate chips until well combined. Batter will be thick. Stir in the 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
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.
Vanilla Buttercream
1 cup (2 sticks) butter, softened
3 cups powdered sugar
1/2 cup heavy cream
2 teaspoons Tahitian vanilla extract
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.
Peanut Butter Drizzle
2/3 cups PB
2 tablespoons heavy cream
1/4 cup powdered sugar, sifted
1-4 tbsp milk
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.
Source: http://www.kevinandamanda.com/whatsnew/new-recipes/mini-peanut-butter-oreo-chocolate-fudge-swirl-cupcakes.html
