Continuing with our week of luscious cakes and cupcakes to (celebrate my birthday, of course); I have my favorite sweet pairing, chocolate and peanut butter! I don’t know anything that tastes better than chocolate and peanut butter!
These cupcakes take this sinful combination to a whole new level. These Peanut Butter Brownie Cupcakes are rich and chocolaty and full of peanut butter. Slightly salty, from the creamy peanut butter, extremely rich and sweet from the double dose of chocolate, these cupcakes should only be
enjoyed devoured a few times a year, like a special day, say a birthday!
1 (19.5 ounce) box brownie mix; plus oil, eggs and water called for on box
Peanut Butter Filling:
4 tablespoons butter
½ cup confectioners sugar
½ cup peanut butter
1/8 teaspoons salt
½ teaspoon vanilla extract
Chocolate Buttercream Frosting:
½ cup butter
3 cups confectioners sugar
1 teaspoon vanilla extract
5 tablespoons milk
½ cup cocoa powder
Preheat oven to 350 degrees. Line cupcake pan with cupcake liners.
Mix brownie batter according to package directions. Spoon brownie batter into prepared cupcake tins, filling only halfway.
In a separate bowl, cream together peanut butter, butter, vanilla, and salt for the peanut butter filling. Mix in the confectioners sugar. Drop peanut butter filling mixture, by tablespoons into the middle of each cupcake filled with brownie batter.
Bake for 25-30 minutes until brownie is baked through. Peanut butter filling may still seem under cooked, which is ok.
Let cupcakes cool completely.
For frosting, cream together butter, vanilla, milk, and cocoa powder. Slowly mix in confectioners sugar and mix until smooth. Top brownies cupcakes with chocolate buttercream frosting and serve.
PS: I am linking this cupcakes up to Life as a Mom Thanksgiving dessert round up and the recipe exchange at Good Life Eats (info here): “Come join the fun at the My Baking Addiction and Good Life Eats Holiday Recipe Swap sponsored by Chicago Metallic.”