Fudgy Peanut Butter Cupcakes
1 cup water
3 large eggs
HEAT 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.
BLEND 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.
FROST 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.
Serving Size (1 cupcake of 24), Calories 260 (Calories from Fat 120), Total Fat 13g (Saturated Fat 3g, Trans Fat 1g), Cholesterol 25mg, Sodium 330mg, Total Carbohydrate 38g (Dietary Fiber 3g, Sugars 11g), Protein 4g, 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.