Chocolate and Peanut Butter. Need I say more? I’m starting to think I need to add a chocolate and peanut butter recipe category on this blog. It’s getting a little out of hand, but I just can’t stop with such an epic combination. And besides, the fact that it is still very much winter outside, entitles us to alllll the chocolate and peanut butter around. These brownie cupcakes may be the best idea I’ve had in awhile and I seriously hope they end up on your weekend to do list.
I kept things simple with boxed brownie mix and then piled the brownies high with homemade peanut butter buttercream, which is pretty much the best thing ever. I made the mistake of not doubling the buttercream recipe originally, so I am including the doubled recipe below. The frosting is SO good on its own, you have to be careful to leave enough for the brownies!
I decided the peanut butter frosting wasn’t enough, so I also baked a miniature peanut butter cup into the center of every brownie. The candy melts just the right amount in the oven and the combination of fudgy brownie and gooey peanut butter cup is heavenly. I can’t believe this was my first time making brownie cupcakes. I’m obsessed with them and it’s such a fun change from a normal cupcake or brownie. You could make these in so many different variations, but first, peanut butter and chocolate is the way to go!
Double Peanut Butter Brownie Cupcakes
1 box of brownie mix and whatever is needed for the mix OR a double batch of these
16 miniature peanut butter cups + more for decorating
optional: melted chocolate for drizzling
Peanut Butter Buttercream
12 Tbsp. Unsalted butter, room temp.
1 1/2 cups creamy peanut butter
2 cups confectioner’s sugar
pinch of salt
Prepare brownie mix and preheat oven according to directions. Place liners in cupcake tins. Fill each liner about 1/3 full and then place a miniature peanut butter cup in the center.
Continue to fill each liner with batter until they are 3/4 full. Bake for 15 – 16 minutes. It is best to take them out when they are just slightly underdone, as they will cook a bit more out of the oven.
While they cool, prepare the buttercream. Beat the butter and peanut butter in the bowl of a stand mixer fitted with a paddle attachment on medium speed, until creamy. Then add the remaining ingredients and beat for several minutes, until the icing comes together and is smooth.
Once the cupcakes have cooled, use a pastry bag or a knife to frost them. Enjoy, or first garnish with melted chocolate and a peanut butter cup.
These keep at room temperature for several days.
Source: Buttercream from Annie’s Eats