These Mini Chocolate Peanut Butter Cupcake Brownies are the perfect way to satisfy those chocolate cravings!
Prep Time20 minutesmins
Cook Time11 minutesmins
Total Time31 minutesmins
Course: Dessert
Cuisine: American
Servings: 48
Author: The Frugal Girls
Ingredients
15.25oz.box Devil’s Food Cake Mix
12oz.Sparkling Water {Diet Coke can be substituted}
1½cupsPeanut Butter Candy Melts
1teaspoonCanola Oil
Instructions
Combine cake mix and can of La Croix Sparkling Water/Diet Coke in a large bowl and mix well. **Do not add butter, oil, or eggs as called for on the cake mix box. The carbonation in the water/soda will substitute for those ingredients and cause the batter to rise. If you would prefer the traditional route, feel free to bake as directed on the back of the box, and ignore the carbonated beverage addition**
Preheat oven to 350 degrees {or 325 degrees for a dark or nonstick pan}
Spray inside of mini-muffin tin with nonstick cooking spray, or line with mini muffin cup paper liners.
Use an ice cream scooper (great size!) to spoon into a mini-muffin tin.
Bake approximately 11 - 14 minutes, or until a toothpick comes out clean when inserted in center.
Once done baking, melt peanut butter candy coating in the microwave for 90 seconds and stir. The coating should be easily stirred, and most if the chunks will dissolve upon a minute or two of stirring.
Add Canola Oil and continue stirring. If numerous hard chunks remain, nuke it for another 15 seconds and stir again.
Place mini muffins on a sheet of parchment paper and spoon peanut butter coating on top of each muffin, using the back end of the spoon to move the coating around so that it just begins to drip down the sides.
Refrigerate for 30 minutes and serve with ice cream!
Notes
* For the Peanut Butter Melting Candy, you can use something like Wilton Candy Melts – check your local craft store or Walmart.