Betty Crocker, Reese'S Premium Cupcake Mix, Peanut Butter & Chocolate, Peanut Butter & Chocolate

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Betty Crocker Reese's Peanut Butter & Chocolate Premium Cupcake MixSugar, Enriched Flour Bleached (Wheat Flour, Niacin, iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Reese's Peanut Butter (Peanuts, Sugar, Monoglycerides, Peanut Oil, Salt, Molasses, Corn Starch), Cocoa Processed With Alkali, Corn Starch, Palm Oil. Contains 2% or Less of: Corn Syrup, 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.Betty Crocker Reese's Peanut Butter & Chocolate Premium Cupcake Mix. Naturally and artificially flavored. Makes 12 cupcakes. Per 1/2 package: 140 Calories. 1g Sat fat, 5% DV. 230mg Sodium, 10% DV. 18g Sugars. Frosting not included. Net Wt 14. 5 oz (411 g) . Directions Includes: Cupcake Mix, Filling Mix. You Will Need: For Cupcake Batter. 2/3 Cup water. 1/3 Cup Vegetable Oil. 2 Eggs. 12 Paper Baking Cups. For Peanut Butter Filling:2 Tablespoons Butter, softened (not melted). 4 Teaspoons Milk. For Cupcakes:1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Place paper baking cups in 12 regular-size muffin cups. 2. Stir Cupcake Mix, water, oil and eggs in medium bowl 2 minutes, using whisk or fork, until smooth. Spoon 1/4 cup batter into each cup (about 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. For Peanut Butter Filling:4. Beat Peanut Butter Mix, softened butter and milk in small bowl on low speed 30 seconds then on medium speed 1 minute scraping bowl occasionally. 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. Warnings Contains wheat, peanut and milk ingredients.

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