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Chocolate Fudge Cupcakes with Peanut Butter Frosting

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"Rich chocolate cupcakes are topped with a creamy peanut butter frosting." — SMUCKER'S®

Ingredients Edit and Save

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Peanut Butter Frosting

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Original recipe makes 18 cupcakes Change Servings

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

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Directions

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.

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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!

—LINDA REALE

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Most Helpful Critical Review

Mar 08, 2010

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.

—chicklet

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44 Ratings

Jan 10, 2012

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.

—Sarah Jo

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Jun 28, 2010

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!!!!

—Cookie Queen

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Jan 19, 2010

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!

—peggy

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Nov 30, 2009

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!

—FoodLawyer

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Aug 08, 2011

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!

—lattemama719

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Jan 25, 2011

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.

—Mommy3xyz

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Nutrition

Calories
396 kcal
20%

Carbohydrates
49.5 g
16%

Cholesterol
24 mg
8%

Fat
21.8 g
34%

Fiber
2.5 g
10%

Protein
4.9 g
10%

Sodium
179 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chocolate Fudge Cupcakes with Peanut Butter Frosting

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 396
Calories from Fat: 196

% Daily Value *
Total Fat 21.8g 34 %
Saturated Fat 5.6g 28 %
Cholesterol 24mg 8 %
Sodium 179mg 7 %
** Potassium 59mg 2 %
Total Carbohydrates 49.5g 16 %
Dietary Fiber 2.5g 10 %
Protein 4.9g 10 %
Sugars 38.6g
** Vitamin A < 1 %
** Vitamin C 0 %
** Calcium < 1 %
** Iron 8 %
** Thiamin 1 %
** Niacin 13 %
** Vitamin B6 < 1 %
** Magnesium 6 %
** Folate 2 %

* 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.