|Serving Size 1/12 package mix and filling|
|Servings Per Container 12|
|Amount Per Serving|
|Calories 130||Calories from Fat 20|
|% Daily Value*|
|Total Fat 2.5g||4%|
|Saturated Fat 1g||4%|
|Trans Fat 0g|
|Total Carbohydrate 27g||9%|
Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Reese's(TM) Peanut Butter (Peanuts, Sugar, Monoglycerides, Peanut Oil, Salt, Molasses, Corn Starch), Cocoa processed with Alkali, Corn Syrup, Corn Starch, Partially Hydrogenated Soybean and/or Cottonseed Oil. Contains 2% or less of: Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Modified Corn Starch, Salt, Propylene Glycol Mono and Diesters of Fatty Acids, Nonfat Milk, Distilled Monoglycerides, Color added, Dicalcium Phosphate, Locust Bean Gum, Sodium Stearoyl Lactylate, Xanthan Gum, Cellulose Gum, Calcium Acetate, Natural and Artificial Flavor.
You will need: For Cupcake Batter: 3/4 cup water; 1/3 cup vegetable oil; 2 eggs; 12 paper baking cups. For Peanut Butter Filling: 2 tablespoons butter, softened (not melted); 1 tablespoon milk. 1. Heat oven to 350F (or 325F for dark or nonstick pan). Place paper baking cups in 12 regular-size muffin cups. 2. Beat Cupcake Mix, water, oil and eggs in large bowl on low speed 30 seconds, then on medium speed, scraping bowl occasionally. Divide batter among cups (each about 2/3 full). 3. Bake 21 to 26 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; carefully remove from pan. Cool completely before filling, about 30 minutes. Meanwhile, make Peanut Butter Filling. 4. Stir Peanut Butter Mix, softened butter and milk until well blended. 5. Spoon filling into pastry bag (place bag in tall glass so filling bag will be easier). Cut 1/2 inch from tip of pastry bag. 6. Insert tip of pastry bag into top of each cupcake and squeeze small amount of filling (about 1 tablespoon) into center. High Altitude (3500-6500 ft): Make 15 cupcakes.