Peanut Butter Fudge Cupcakes

Peanut Butter Fudge Cupcakes

Tags: Cupcakes, Dessert/Sweets

  • Prep Time: 20 min
  • Cook Time: 22 min
  • Ready Time: 90 min
  • Yield: 24 cupcakes

Ingredients

  • 1 package Pillsbury® Supreme Collection™ Fudge Truffle Dark Chocolate Cake Mix
  • 1 cup water
  • 1/3 cup Crisco® Pure Vegetable Oil
  • 3 large eggs

FILLING

  • 1 packet Fudge Filling Mix
  • 3 tablespoons water
  • 1/2 cup Jif® Creamy Peanut Butter

FROSTING

  • 1 (15.6 oz.) container Pillsbury® Confetti Funfetti® Vanilla Flavored Frosting
  • 1/2 cup Jif® Creamy Peanut Butter
  • 2 tablespoons milk
  • 1/4 teaspoon almond extract

Preparation Directions

  • HEAT oven to 350°F. Line 24 muffin cups with paper baking cups. Combine cake mix, water, oil and eggs in large bowl with electric mixer until moistened. Beat on medium speed for 2 minutes. Layer 2 tablespoons batter in each muffin cup.
  • STIR filling mix, water and peanut butter in medium bowl until smooth. Make 1-inch balls using about 1 teaspoon of mixture. Place in center of batter. Cover with 1 tablespoon batter. Repeat to make 24 cupcakes.
  • BAKE 18 to 22 minutes or until toothpick inserted in center comes out clean. Remove to wire rack to cool completely.
  • BEAT frosting, peanut butter, milk and almond extract in medium bowl with electric mixer until smooth. Place half the frosting into corner of 1-quart resealable plastic bag. Cut 1/2-inch off one corner of bag. Pipe frosting over 12 cupcakes. Sprinkle with candy bits. Repeat for remaining cupcakes, refilling the bag or using another resealable plastic bag.
  • TIP To make balls for filling, divide mixture into fourths. Make 6 equal-sized balls from each portion.

Nutritional Information Per Serving

Serving Size (1 cupcake of 24), Calories 270 (Calories from Fat 130), Total Fat 14g (Saturated Fat 3g, Trans Fat 1g), Cholesterol 15mg, Sodium 270mg, Total Carbohydrate 35g (Dietary Fiber 2g, Sugars 13g), Protein 3g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 4%, Iron 6%.

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