Recipe by SMUCKER'S®
"Rich chocolate cupcakes are topped with a creamy peanut butter frosting."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (19.5 ounce) package
Pillsbury® Brownie Classics Traditional Fudge Brownie Mix
Crisco® All-Vegetable Oil
1 1/2 cups
semi-sweet chocolate chips
1 (12 ounce) container
Pillsbury® Vanilla Funfetti® Frosting
Jif® Creamy Peanut Butter
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 little with a spoon and baked them for 24 mins. They were great; a perfect consistency!! I guess the extra egg helped! The melted chocolate chips made a nice little surprise in the center. The icing was really good too. We used cream cheese icing and added the peanut butter; also added a tsp. of milk to soften the icing a little as per Cookie Queen's suggestion. Thank you for a great recipe!
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 bad cuz they sounded so good.
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 tight. I apologize to those who think I radically adjusted the recipe. Sometimes, you have to go with what works.) and I used Pillsbury vanilla frosting instead of funfetti. These were easy for me to make with my two boys and they turned out really well. I have to say that I was iffy about mixing peanut butter and pre-made frosting but it works. This one's a keeper. My son says he wants this in his recipe box now.
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 ease. Why make all the mess when everything you need for the frosting is already done. It was wonderful and made the cucakes taste even better than they were plain. I did add a TBS if milk to soften it a little since the cupcakes were so moist it just made it easier to spread. Awesome!!!!
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 you for the recipe!
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 loves them. I will definitely be making them again!
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 taste. Not our favorite cupcake, but it is yummy!
5 stars for these mega addicting, party in your mouth goodness! These are fabulous with so little effort. It's not your fluffy cupcake....it's in between cupcake and brownie...no doubt you'll get requests for this recipe. I didn't change anything.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Fudge Cupcakes with Peanut Butter Frosting
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 196
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make moist, fruity strawberry cookies.
What's cooking in Milwaukee? These cupcakes, also known as the Peanut Bomb!
This smooth fudge combines the flavors of peanut and marshmallow. Delicious!