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1
Sift together the flour, cocoa powder and kosher salt. Set aside.
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2
In a bowl of a stand mixer with the paddle attachment, mix together the brown sugar, sugar, butter and vanilla extract on medium speed for 3 minutes.
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3
Add in the eggs, one at a time.
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4
Slowly add in the dry ingredients on low speed until almost combined. Then take a spatula and fold everything together.
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5
Add in the chocolate chips and fold them in.
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6
Line a cupcake pan with cupcake liners. Using an ice cream scoop, scoop the brownie batter into each cupcake liner. Each cupcake should be about 1/2 - 2/3 full. Then take a small spatula or knife and spread the brownie batter so that the tops of the cupcakes are flat.
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7
Bake at 350 degrees for 25 minutes. Cool for 5 minutes in the cupcake pan and then transfer to a cooling rack to cool completely before filling.
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8
To make the filling:
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9
Sift the powdered sugar. Set aside.
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10
In a bowl of a stand mixer with the paddle attachment, mix together the peanut butter, butter, and cream cheese on medium speed for about 3 minutes.
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11
Slowly add in the powdered sugar.
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12
Cool the cupcakes before filling them! Put the filling in a piping bag fitted with a round decorating tip. Take a brownie cupcake and insert the decorating tip into the cupcake, all the way down to the bottom. Squeeze the peanut butter filing into the brownie cupcake.
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13
Continue filling all of the cupcakes. Enjoy!
