Dark chocolate-Peanut-Butter Cup-Brownie Cupcakes.

THESE.

Image

Let me tell you about these.

I made these beautiful cupcakes last August for my roommate’s birthday. She happens to be obsessed with peanut butter. In fact, these did not house enough peanut butter for her (can you even imagine!?) I also made this for her:ImageI’m very serious…she LOVES peanut butter.

Anyway, these babies taste SO GOOD. Like I need a tall glass of milk to finish my third cupcake GOOD.

The peanut butter frosting is just the cherry on top of something so undeniably GOOD, I can’t contain myself.

ImageTo start this one, you can use your favorite brownie recipe. I also advise freezing your peanut butter cups before you bake these babies.

RECIPE-makes about 12 brownies, slightly adapted from Love From The Oven

Brownies

  • 1/2 cup of butter (1 stick)
  • 1 cup of sugar
  • 2 extra-large eggs (or large, I just happen to always have extra-large)
  • 1/2 cup of dark chocolate cocoa powder (I use Hershey’s)
  • a pinch of salt
  • 1/2 tsp. of baking powder
  • 1 tablespoon of vanilla
  • 3/4 cup of all-purpose flour
  • peanut butter cups
  • peanut butter (optional)

DIRECTIONS

  1. Preheat oven to 350 degrees F. Line a cupcake tin.
  2. In a saucepan over medium heat, melt the butter with the sugar while stirring to combine.
  3. In a large bowl, crack the eggs and beat well with a hand mixer or stand mixer. Add the cocoa, salt, baking powder, and vanilla and mix together until smooth.
  4. Slowly add the hot butter-sugar mixture until combined.
  5. Add the flour until combined.
  6. Fill each cupcake liner with batter until 1/4 of the way full.
  7. Place an unwrapped peanut butter cup in the middle of each.
  8. Add an optional spoon of peanut butter on top of the peanut butter cup.
  9. Cover with more brownie batter. It should fill the liner about 2/3 of the way.
  10. Bake in the oven for about 15-20 minutes.

Allow brownies to cool completely before frosting.

Peanut Butter Buttercreammakes about 3 cups

  • 1/2 cup of butter-room temperature (1 stick)
  • 1 cup of creamy peanut butter
  • 1 1/2-2 cups of confectioner’s sugar
  • a couple drops of milk for added creaminess (optional)

DIRECTIONS

  1. In a large bowl, with a hand mixer or stand mixer, beat the butter and peanut butter together.
  2. Stop beating and add some of the confectioner’s sugar. Beat again and continue this process until it’s fluffy or you like the consistency. Add milk if needed.

Frost cupcakes with a piping bag or whatever you desire. Top with peanut butter cups and add chocolate if you’d like.

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