Prep Time 30m
Cook Time 22m
Ready Time 90m
Yield 24 cupcakes

  • 1 package Pillsbury™ Moist Supreme® Sugar Free Devil's Food Premium Cake Mix
  • 1 cup water
  • 1/2 cup Crisco® Pure Canola Oil
  • 3 large eggs
  • 6 tablespoons Jif® Creamy Reduced Fat Peanut Butter Spread
  • 2/3 cup Smucker's® Sugar Free Hot Fudge Topping
  • 1 container Pillsbury™ Creamy Supreme® Sugar Free Chocolate Fudge Flavored Frosting
  • 1/2 cup Jif® Creamy Reduced Fat Peanut Butter Spread
Preparation Directions
  • Step 1Heat oven to 350° F. Line muffin cups with paper bake cups. Blend cake mix, water, oil and eggs in a large bowl with electic mixer on low speed just until moistened. Beat on a medium speed 2 minutes.
  • Step 2Blend 6 tablespoons peanut butter and hot fudge topping in small bowl until completely combined. Spoon 2 tablespoons cake batter into each muffin cups. Spoon 2 teaspoons peanut butter mixture into center of batter. Top with 1 tablespoon cake batter. Bake 19 to 21 minutes or until cupcakes appear done in center. Cool completely on wire rack.
  • Step 3Frost cupcakes with chocolate fudge frosting. Place remaining 1/2 cup peanut butter into small heavy-duty resealable plastic bag. Microwave on HIGH 5 to 10 seconds. Knead until smooth. Cut very small corner off bag. Drizzle peanut butter over cupcakes. Let stand 15 minutes or until set.
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