Ingredients Jump to Instructions ↓

  1. 1 (19 1/2 oz.) package Pillsbury® Classic Traditional Fudge Brownie

  2. 1/2 cup Crisco® Pure Vegetable Oil

  3. 1/4 cup water

  4. 2 large eggs

  5. 1 1/2 cups semi-sweet chocolate chips Frosting

  6. 1 (15.6 oz.) can Pillsbury® Vanilla Funfetti® Frosting

  7. 3/4 cup Jif® Creamy Peanut Butter

Instructions Jump to Ingredients ↑

  1. Directions HEAT oven to 350°F. Position a rack in the mdidle of the oven. Line 18 regular muffin cups with paper cupcake liners. COMBINE brownie mix, oil, water and eggs in medium bowl until well blended. 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 sprinkles included with the frosting, decorate the top of each cupcake.


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