Chocolate Fudge Cupcakes with Peanut Butter Frosting

Chocolate Fudge Cupcakes with Peanut Butter Frosting this review is strictly for the frosting. I thought it was good but it didn't have as much peanut butter taste as I would've liked so I added another 1/2 cup of peanut butter. I also used milk as someone else suggested to thin it out a bit.

Ingredients of Chocolate Fudge Cupcakes with Peanut Butter Frosting

Cupcakes

1 (19.5 ounce) package Pillsbury® Brownie Classics Traditional Fudge Brownie Mix

2 eggs

1/2 cup Crisco® All-Vegetable Oil

1/4 cup water

1 1/2 cups semi-sweet chocolate chips

Frosting

1 (12 ounce) container Pillsbury® Vanilla Funfetti® Frosting

3/4 cup Jif® Creamy Peanut Butter

Method of Chocolate Fudge Cupcakes with Peanut Butter Frosting

Heat oven to 350 degrees F. Position a rack in the middle of the oven. Line 18 regular muffin cups with paper cupcake liners.

Mix brownie mix, eggs, oil and water in a medium mixing bowl until well blended.

Fill the muffin cups half full with brownie batter. Place about 1 tablespoon chocolate chips in the center of the batter.

Bake 18-20 minutes or until set. Cool slightly.

Remove from muffin pans and let cool completely on wire racks.

Stir together frosting and peanut butter in a medium bowl. Spread over top of cooled cupcakes. Using the container of sprinkles included with the frosting, decorate the top of each cupcake