Chocolate Fudge Cupcakes with Peanut Butter Frosting
1 (18.4 oz.) package
1/4 cup water
2 large eggs
1 1/2 cups semi-sweet chocolate chips
1 (16 oz.) container
HEAT oven to 350°F. Position a rack in the middle of the oven. Line 18 regular muffin cups with paper cupcake liners.
PREPARE brownie mix according to package directions using oil, water and eggs. Fill the muffin cups half full with brownie batter. Place about 1 tablespoon chocolate chips in the center of batter.
BAKE 18 to 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 medium bowl. Spread over top of cooled cupcakes. Using the container of candy bits included with the frosting, decorate the top of each cupcake.
Serving Size (1 of 18 cupcakes), Calories 420 (Calories from Fat 200), Total Fat 23g (Saturated Fat 6g, Trans Fat 2g), Cholesterol 20mg, Sodium 190mg, Total Carbohydrate 54g (Dietary Fiber 2g, Sugars 26g), Protein 5g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.