• Ingredients
  • Cupcakes
  • 1 (19.5 ounce) package Pillsbury® Brownie Classics Traditional Fudge Brownie Mix
  • 2 eggs
  • 1/2 cup Crisco® All-Vegetable Oil
  • 1/4 cup water
  • 1 1/2 cups semi-sweet chocolate chips
  • Frosting
  • 1 (12 ounce) container Pillsbury® Vanilla Funfetti® Frosting
  • 3/4 cup Jif® Creamy Peanut Butter


  • Heat oven to 350 degrees F. Position a rack in the middle of the oven. Line 18 regular muffin cups with paper cupcake liners.
  • 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 18-20 minutes or until set. Cool slightly. Remove from muffin pans and let cool completely on wire 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.

Nutritional Information

Amount Per Serving  Calories: 396 | Total Fat: 21.8g | Cholesterol: 24mg Powered by ESHA Nutrient Database Nutritional Information Chocolate Fudge Cupcakes with Peanut Butter Frosting Servings Per Recipe: 18 Amount Per Serving Calories: 396

  • Total Fat: 21.8g
  • Cholesterol: 24mg
  • Sodium: 179mg
  • Total Carbs: 49.5g
  •     Dietary Fiber: 2.5g
  • Protein: 4.9g