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Chocolate Fudge Cupcakes with Peanut Butter Frosting

Chocolate Fudge Cupcakes with Peanut Butter Frosting

"Rich chocolate cupcakes are topped with a creamy peanut butter frosting."
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servings 396 cals
Serving size has been adjusted!
Original recipe yields 18 servings


  • Calories:
  • 396 kcal
  • 20%
  • Fat:
  • 21.8 g
  • 34%
  • Carbs:
  • 49.5g
  • 16%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 179 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Heat oven to 350 degrees F. Position a rack in the middle of the oven. Line 18 regular muffin cups with paper cupcake liners.
  2. 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.
  3. Bake 18-20 minutes or until set. Cool slightly. Remove from muffin pans and let cool completely on wire racks.
  4. 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.

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Read all reviews 39
  1. 47 Ratings

Most helpful positive review

My daughter and I made these for her to take to summer camp. We added an extra egg, filled the cupcake papers 3/4 full, put the tbsp. of chocolate chips in the middle and pushed them down a lit...

Most helpful critical review

I don't know what happened. I followed the directions to a T and they came out hard as a rock. I couldn't even peel the paper liner off them that's how hard they were. Had to throw them out. Too...

Most helpful
Most positive
Least positive

My daughter and I made these for her to take to summer camp. We added an extra egg, filled the cupcake papers 3/4 full, put the tbsp. of chocolate chips in the middle and pushed them down a lit...

I made two small changes--I used chocolate fudge cake mix in place of the brownie mix in place of the brownie mix (the reviews were mixed, I didn't want to waste ingredients since money is so ti...

This rating is for the frosting only. I made the peanut butter cupcakes from this site (amazing) and wanted PB frosting instead of chocolate. After reading several recipes I chose this one for ...

This will be my go to chocolate cupcake recipe. I thought something was wrong when they came out of the oven; they felt very heavy and hard but they were perfect! Dense, rich cupcake. Thank...

This frosting is great, especially for chocolate & PB fans. You may have to experiment with the proportions a bit to find a consistency you like, but I have made these twice now and everybody l...

I also added an extra egg to this recipe. They didn't rise up as much as a cupcake usually dose, however they were very yummy! The icing was great, I did add more peanut butter to suit our tas...

5 stars for these mega addicting, party in your mouth goodness! These are fabulous with so little effort. It's not your fluffy's in between cupcake and doubt you'll...

These were easy and quick to make. My sister in law and I made them when we were craving some chocolate and they satisfied that craving! We followed the advice of some of the reviewers here and ...

I just made a batch of these and since I need to make 72 for a reception on Friday I wanted do a test run. I followed the recipe on the Duncan Hines Family Size Premium Milk Chocolate box which...

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