Brownie Cupcakes With Peanut Butter Frosting Recipe

Name: Brownie Cupcakes With Peanut Butter Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes; 6 tablespoons unsalted butter, cut into 4 pieces; 1 1/4 cups semi-sweet chocolate chips, about 8 ounces; 3 ounces unsweetened chocolate, chopped; 1/2 cup packed golden brown sugar; 1/3 cup sugar; 2 large eggs; 1 teaspoon vanilla; 1/2 cup flour; 1/3 cup walnuts, toasted,chopped; 1/4 teaspoon salt; Frosting; 1 cup powdered sugar; 3/4 cup creamy peanut butter (do-not use old-fashioned or fresh ground); 1/4 cup unsalted butter, room temperature; 1/4 teaspoon vanilla; 4 teaspoons whipping cream (about) (optional); chocolate shavings or chocolate sprinkles

Servings: persons

Cupcakes
6 tablespoons unsalted butter, cut into 4 pieces
1 1/4 cups semi-sweet chocolate chips, about 8 ounces
3 ounces unsweetened chocolate, chopped
1/2 cup packed golden brown sugar
1/3 cup sugar
2 large eggs
1 teaspoon vanilla
1/2 cup flour
1/3 cup walnuts, toasted,chopped
1/4 teaspoon salt
Frosting
1 cup powdered sugar
3/4 cup creamy peanut butter (do-not use old-fashioned or fresh ground)
1/4 cup unsalted butter, room temperature
1/4 teaspoon vanilla
4 teaspoons whipping cream (about) (optional)
chocolate shavings or chocolate sprinkles

1
For cupcakes; Preheat oven to 350 degrees.
2
Line standard (1/3 cup) muffin cups with paper liners (These are really better made in mini muffin tins.) Combine butter, 1/2 cup chocolate chips, and unsweetened chocolate in the top of double broiler set over simmering water.
3
Stir until mixture is melted and smooth, Remove from water.
4
Whisk both sugars into chocolate mixture, then whisk in eggs 1 at a time.
5
whisk in vanilla, then flour, walnuts, salt and remaining 3/4 cup chocolate chips.
6
Divide batter among muffin cups (about 1/4 cup each).
7
Bake cupcakes until tester inserted into center comes out with moist crumbs attached, about 20 minutes.
8
Transfer cupcakes to rack and cool completely.
9
Frosting; Put powdered sugar and the next 3 ingredients in a medium bowl.
10
Using electric mixer, beat until mixture is smooth, adding whipping cream by teaspons if frosting is to thick to spread.
11
Spread frosting in swirls over tops of cupcakes, sprinkle with chocolate shavings or sprinkles.

1420

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Cupcakes, 6 tablespoons unsalted butter, cut into 4 pieces, 1 1/4 cups semi-sweet chocolate chips, about 8 ounces, 3 ounces unsweetened chocolate, chopped, and more.

Yes, Brownie Cupcakes With Peanut Butter Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brownie Cupcakes With Peanut Butter Frosting

How did you like this recipe?

Frequently Asked Questions