Brownie Cupcakes with Peanut Butter Frosting

Name: Brownie Cupcakes with Peanut Butter Frosting
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 15 min
Yield: 8 -10 Cupcakes
Ingredients: 8 tablespoons (113 grams) unsalted butter; 3/4 cup (150 grams) granulated sugar; 4 ounces (113 grams) dark chocolate; 2 large eggs; 1 teaspoon (5 milliliters) vanilla extract; 2/3 cup (85 grams) all-purpose flour; 1/4 cup (25 grams) cocoa powder; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup (260 grams) creamy peanut butter; 2 cups (250 grams) powdered sugar; 8 tablespoons (113 grams) unsalted butter; 1 teaspoon vanilla extract; 2-4 tablespoons (30-60 milliliters) milk; Melted white or dark chocolate

User Reviews

5.0

15 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Additional Time
30 mins
Total Time
1 hr 15 mins
Servings
8 -10 Cupcakes
Course
Dessert
Cuisine
American

Brownie Cupcakes with Peanut Butter Frosting

Iris Warren

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A recipe for Brownie Cupcakes with Peanut Butter Frosting. Top with chocolate spider webs for a fun Halloween treat!

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Ingredients

Servings

Brownie Cupcakes:

8 tablespoons (113 grams) unsalted butter softened at room temperature
3/4 cup (150 grams) granulated sugar
4 ounces (113 grams) dark chocolate melted and slightly cooled
2 large eggs
1 teaspoon (5 milliliters) vanilla extract
2/3 cup (85 grams) all-purpose flour
1/4 cup (25 grams) cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt

Peanut Butter Frosting:

1 cup (260 grams) creamy peanut butter
2 cups (250 grams) powdered sugar
8 tablespoons (113 grams) unsalted butter softened at room temperature
1 teaspoon vanilla extract
2-4 tablespoons (30-60 milliliters) milk

Chocolate spider webs:

Melted white or dark chocolate

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Instructions

To make the cupcakes:

Preheat oven to 350˚F (180˚C) and line 8-10 muffin tins with cupcake liners.
In a large bowl, beat together the softened butter and granulated sugar. Beat in the melted dark chocolate.
Add the eggs, one at a time, followed by the vanilla extract.
In a medium bowl, combine the flour, cocoa powder, baking powder, and salt. Slowly mix into the butter mixture until just combined. Do not overmix.
Transfer the mixture to the prepared muffin tins, filling them 2/3 full (I used an ice cream scoop). Bake in preheated oven just until set and a toothpick inserted in the center is almost clean, 15-20 minutes.
Allow to rest in the pan for 5 minutes before removing to a wire rack. Cool to room temperature before covering with frosting.

To make the peanut butter frosting:

In a large bowl, beat together peanut butter, powdered sugar, butter, and vanilla until smooth. Beat in milk until light and fluffy. Add more powdered sugar or more milk as needed to achieve desired consistency.
Spread or pipe onto completely cooled cupcakes.

To make the chocolate spider webs:

Pour the melted chocolate into a piping bag fitted with a small round tip or a ziploc bag with a very small piece of the corner cut off.
Line a baking sheet with parchment.
On the parchment, draw a “plus sign +” with the melted chocolate. Draw an “X” over the plus sign. Starting near the center, connect the x and plus sign with slightly concave lines in a circular pattern. Repeat with the end points of the x and plus sign. Make the spider webs as small or large as you need for cupcakes or other decorations.
Put the baking sheet in the freezer for about 5 minutes to allow the chocolate to harden, then place each web on top of the frosting-covered cupcakes.