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: 6 tablespoons (3/4 stick) unsalted butter, cut into 4 pieces; 1 1/4 cups semisweet 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 extract; 1/2 cup all purpose flour; 1/3 cup walnuts, toasted, chopped; 1/4 teaspoon salt; 1 cup powdered sugar; 3/4 cup creamy peanut butter (do not use old-fashioned or freshly ground); 1/4 cup (1/2 stick) unsalted butter, room temperature; 1/4 teaspoon vanilla extract; 4 teaspoons (about) whipping cream (optional); Chocolate shavings or chocolate sprinkles

Servings: persons

6 tablespoons (3/4 stick) unsalted butter, cut into 4 pieces
1 1/4 cups semisweet 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 extract
1/2 cup all purpose flour
1/3 cup walnuts, toasted, chopped
1/4 teaspoon salt
1 cup powdered sugar
3/4 cup creamy peanut butter (do not use old-fashioned or freshly ground)
1/4 cup (1/2 stick) unsalted butter, room temperature
1/4 teaspoon vanilla extract
4 teaspoons (about) whipping cream (optional)
Chocolate shavings or chocolate sprinkles

1
Preheat oven to 350F.
2
Line 10 standard (1/3-cup) muffin cups with paper liners.
3
Combine butter, 1/2 cup chocolate chips, and unsweetened chocolate in top of double boiler set over simmering water.
4
Stir until mixture is melted and smooth.
5
Remove from over water.
6
Whisk both sugars into chocolate mixture, then whisk in eggs 1 at a time.
7
Whisk in vanilla, then flour, walnuts, salt, and remaining 3/4 cup chocolate chips.
8
Divide batter among prepared muffin cups (about 1/4 cup for each).
9
Bake cupcakes until tester inserted into center comes out with moist crumbs attached, about 20 minutes.
10
Transfer cupcakes to rack and cool completely.
11
Put powdered sugar and next 3 ingredients in medium bowl.
12
Using electric mixer, beat until mixture is smooth, adding whipping cream by teaspoonfuls if frosting is too thick to spread.
13
Spread frosting in swirls over top of cupcakes.
14
Sprinkle with chocolate shavings or chocolate sprinkles.
15
(Can be made 1 day ahead.
16
Store in single layer in airtight container at room temperature.)

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.

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

You need 16 ingredients. The key ingredients include: 6 tablespoons (3/4 stick) unsalted butter, cut into 4 pieces, 1 1/4 cups semisweet chocolate chips (about 8 ounces), 3 ounces unsweetened chocolate, chopped, 1/2 cup (packed) golden brown sugar, 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

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