Directions:
- Preheat the oven to 350 degrees F.
- Line 24 regular muffin cups with paper cupcake liners.
- Combine the brownie mix, water, vegetable oil and eggs in a large bowl blending at low speed in your mixer for about 30 seconds.
- Beat at medium speed for 2 minutes.
- Fill the cups half full with brownie batter.
- 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.
- Bake for 18 to 20 minutes, until the cupcakes are set.
- When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks.
- Store in an airtight container.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3684.2 Kcal (15425 kJ) | ||
| Calories from fat | 834.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 92.68g | 143% | |
|---|---|---|---|
| Cholesterol | 27.91mg | 9% | |
| Sodium | 15.61mg | 1% | |
| Potassium | 15.69mg | 0% | |
| Total Carbs | 561.25g | 187% | |
| Sugars | 280.15g | 1121% | |
| Dietary Fiber | 64.71g | 259% | |
| Protein | 151.97g | 304% | |
| Iron | 0.2mg | 1% | |
| Calcium | 6.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 7996.11 Kcal (33478 kJ) | ||
| Calories from fat | 1810.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 201.16g | 143% | |
|---|---|---|---|
| Cholesterol | 60.58mg | 9% | |
| Sodium | 33.89mg | 1% | |
| Potassium | 34.06mg | 0% | |
| Total Carbs | 1218.12g | 187% | |
| Sugars | 608.03g | 1121% | |
| Dietary Fiber | 140.44g | 259% | |
| Protein | 329.82g | 304% | |
| Iron | 0.4mg | 1% | |
| Calcium | 15mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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