Chocolate Fudge Cupcakes with Peanut Butter Frosting
Rich chocolate cupcakes are topped with a creamy peanut butter frosting.
1 (19.5 ounce) package Pillsbury® Brownie Classics Traditional Fudge
1/2 cup all vegetable oil
1/4 cup water
1 1/2 cups semi-sweet chocolate chips
1 (12 ounce) container Pillsbury® Vanilla Funfetti® Frosting
3/4 cup Jif® Creamy Peanut Butter
Preheat oven to 350°F (177°C). Position a rack in the middle of the oven. Prepare muffin pan by placing 18 paper baking cups in the cavities.
Mix brownie mix, eggs, oil and water in a medium mixing bowl until well blended. Fill the muffin cups half full with brownie batter. Place about 1 tablespoon chocolate chips in the center of the batter.
Bake for 18 to 20 minutes or until set. Cool slightly. Remove from muffin pans and let cool completely on wire cooling racks.
Stir together frosting and peanut butter in a medium bowl. Spread over top of cooled cupcakes. Using the container of sprinkles included with the frosting, decorate the top of each cupcake.
Amount per serving: Calories: 396; Total Fat: 21.8 g; Cholesterol: 24 mg; Sodium: 179 mg; Total Carbs: 49.5 g; Dietary Fiber: 2.5 g; Protein: 4.9 g