Ingredients Chocolate Cake: 20-24 Peanut Butter Oreos 1 box devil's food cake mix 3 eggs 1/2 C. oil 3/4 C. sour cream 1/2 C. milk or buttermilk 2 tsp. vanilla extract Peanut Butter Frosting 6 Tbsp. butter, softened 1/2 C. peanut butter, creamy 2 tsp. vanilla extract 2-4 Tbsp. milk 2-3 C. powdered sugar Chocolate Frosting: 3/4 C. butter, softened 2 tsp. vanilla extract 2 Tbsp. milk 1/3 C. unsweetened cocoa powder 2-3 C. powdered sugar Extra Peanut Butter Oreos to decorate 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.