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Chocolate Fudge Cupcakes with Peanut Butter Frosting

Chocolate Fudge Cupcakes with Peanut Butter Frosting

SMUCKER'S(R)

Rich chocolate cupcakes are topped with a creamy peanut butter frosting.

Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 396 kcal
  • 20%
  • Fat:
  • 21.8 g
  • 34%
  • Carbs:
  • 49.5g
  • 16%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 179 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  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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Reviews

LINDA REALE
29
8/5/2010

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!

Sarah Jo
25
1/10/2012

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.

Cookie Queen
23
6/28/2010

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!!!!