Cupcakes

I prepared these today for Landon's final game tomorrow/team party.


Chocolate Fudge Cupcakes with Peanut Butter Frosting

Ingredients

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
Directions

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.