Chocolate Cupckaes with Peanut Butter Frosting
- 1 packet Cinnamon Cream Cheese Swirl Cake
- 1 packet Chocolate Fudge Pudding
- 1 packet Peanut Butter Shake
Preheat oven to 375. Use silicone cupcake liners or spray three muffin cups. Combine the cake and pudding with about 6 T. water. Make sure to weigh the mixture as you go so you can divide evenly into three cupcakes. Bake for 18 minutes.
Allow to cool completely.
Mix shake mix with about 2-2 1/2 T water – again, weigh so you can divide evenly by three. Top each cooled cupcake with 1/3 of the mixture. Refrigerate until time to eat!