Prep Time 20m
Cook Time 22m
Ready Time 90m
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
  • Step 1Heat 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.
  • Step 2Stir 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.
  • Step 3Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Remove to wire rack to cool completely.
  • Step 4Beat 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.
  • TipTo make balls for filling, divide mixture into fourths. Make 6 equal-sized balls from each portion.
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