Fudgy Brownie Cupcakes with The Best Peanut Butter Frosting
User Reviews
4.7
Fudgy Brownie Cupcakes with The Best Peanut Butter Frosting
Description
Fudgy Brownie Cupcakes start with melting salted butter and semisweet chocolate chips together to form a rich chocolate mixture. Brown sugar and vanilla are blended in before adding eggs, creating a deep, moist batter. Dry ingredients including flour, unsweetened cocoa powder, baking powder, and salt are gently folded in to maintain a fudgy texture without becoming cakey. The batter is portioned into paper-lined muffin tins and baked until the centers are set but still moist.
The peanut butter frosting is made by creaming softened salted butter with creamy peanut butter, then adding powdered sugar, salt, vanilla extract, and heavy cream to achieve a smooth, spreadable consistency. This frosting adds a creamy, nutty contrast to the dense chocolate cupcakes. Mini peanut butter cups can be used as optional garnish for an additional indulgent touch.
These cupcakes can be made ahead and stored refrigerated for up to 24 hours before frosting. They are best served at room temperature, allowing the frosting to soften slightly. This treat works well for individual servings at gatherings or as a rich dessert option.
The choice of semisweet chocolate chips influences the cupcake's chocolate depth, with options like bittersweet chips providing a darker, less sweet profile. The recipe allows for batch adjustments by halving or baking in multiple rounds as needed.
Ingredients
Brownie Cupcakes:
- 1 cup butter salted
- ½ cup semisweet chocolate chips
- 1 ½ cups brown sugar lightly packed
- 1 tablespoon vanilla extract
- 3 egg large
- 1 cup all-purpose flour
- ¾ cup cocoa powder unsweetened
- 1 teaspoon baking powder
- ½ teaspoon salt
Peanut Butter Frosting:
- 6 tablespoons butter softened, salted
- ¾ cup peanut butter creamy
- 2 cups powdered sugar
- Pinch salt
- ½ teaspoon vanilla extract
- ¼ cup heavy cream plus more if needed for consistency
- peanut butter cups optional, mini, for garnish
Instructions
- Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners and set aside (if you only have one muffin tin, you can halve the recipe or bake in two separate batches).
- For the cupcakes, in a large microwave-safe bowl, add the butter and chocolate chips. Microwave for one minute intervals, stirring in between, until the mixture is melted and smooth. Add the brown sugar and vanilla and mix (it will appear grainy; that's ok!). Add the eggs and mix until well-combined.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Add to the wet ingredients and mix until just incorporated and no dry streaks remain.
- Divide the batter evenly among the prepared muffin tins, filling the cups about 2/3 full. Bake for 10-12 minutes until they are no longer jiggly in the center (don't overbake or the texture might be crumbly).
- Let the cupcakes cool for a few minutes in the pan before removing them to a wire rack to cool completely.
- For the frosting, in a stand mixer fitted with the paddle or whisk attachment or in a large bowl using a handheld electric mixer, whip together the butter and peanut butter until creamy and smooth, 1-2 minutes. Add the powdered sugar and mix on low speed until it is mostly incorporated. Add the salt, vanilla and heavy cream and mix until light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed. Add additional heavy cream and whip thoroughly if needed for a softer frosting.
- Frost the cooled cupcakes and garnish with a peanut butter cup, if desired. Store the frosted (or unfrosted) cupcakes in the refrigerator until serving.
Notes
- Using semisweet chocolate chips like Ghirardelli or Guittard ensures a rich chocolate flavor; bittersweet chips create a darker taste.
- Prepare these cupcakes up to 24 hours in advance by frosting and storing them in the refrigerator; take them out about an hour before serving for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Cupcakes
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cupcake | |
| Calories | 297kcal | 15% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 52mg | 17% |
| Sodium | 210mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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