Paula Deen'S Peanut Butter Brownie Cupcakes – a delicious recipe with brownie mix, water, vegetable oil, eggs, peanut butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees F.
2
Line 24 regular muffin cups with paper cupcake liners.
3
Combine the brownie mix, water, vegetable oil and eggs in a large bowl blending at low speed in your mixer for about 30 seconds.
4
Beat at medium speed for 2 minutes.
5
Fill the cups half full with brownie batter.
6
Place about 1 tablespoon peanut butter chips in the center of the batter, or press 1 peanut butter cup into the batter in each muffin cup until the batter meets the top edge of the peanut butter cup.
7
Bake for 18 to 20 minutes, until the cupcakes are set.
8
When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks.
9
Store in an airtight container.
519
kcal
Calories
50
g
Fat
6
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 - 21 1/2 ounce Duncan Hines chewy fudge brownie mix, 1 1/3 cups water, 1/2 cup vegetable oil, 3 large eggs, and more.
Yes, Paula Deen'S Peanut Butter Brownie Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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