Zutaten für Paula Deen's Peanut Butter Brownie Cupcakes
- 1 (15.25 ounce) box Duncan Hines Chewy Fudge Brownie Mix
- Water (amount specified on brownie mix box)
- 1/3 cup vegetable oil
- 2 large eggs
- 1 1/2 cups peanut butter chips
- 1 1/2 cups mini peanut butter cups, unwrapped
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Zubereitung von Paula Deen's Peanut Butter Brownie Cupcakes
- Preheat your oven to 350°F (175°C). Line a 24-cup muffin tin with paper liners.
- In a large bowl, combine one box (15.25 oz) of your favorite brownie mix, the amount of water specified on the brownie mix box, 1/3 cup vegetable oil, and 2 large eggs.
- Using an electric mixer, beat on low speed for 30 seconds, then increase to medium speed and beat for 2 minutes.
- Fill each cupcake liner about halfway with the brownie batter.
- Add 1 tablespoon of peanut butter chips to the center of each cupcake, or press one mini peanut butter cup into the center of each, ensuring the batter reaches the top edge of the peanut butter cup.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out with moist crumbs (don't overbake!).
- Carefully remove the cupcakes from the muffin tin and let them cool completely on a wire rack before frosting (optional).
- Store cooled cupcakes in an airtight container at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
272g
Fat
160g
Carbs
30g
