Brownie Cupcakes with Peanut Butter Frosting
Ingredients
Brownie Cupcakes
-
1
cup
salted butter
-
½
cup
semisweet chocolate chips
-
1 ½
cups
lightly packed brown sugar
-
1
tablespoon
vanilla extract
-
3
large
eggs
-
1
cup
all-purpose flour
-
¾
cup
unsweetened cocoa powder
-
1
teaspoon
baking powder
-
½
teaspoon
salt
Peanut Butter Frosting
-
6
tablespoons
salted butter, softened
-
¾
cup
creamy peanut butter
-
2
cups
powdered sugar
-
a pinch
salt
-
½
teaspoon
vanilla extract
-
¼
cup
heavy cream
-
for garnish
mini peanut butter cups (optional)
Instructions
- Preheat the oven to 350°F and line two muffin tins with paper liners.
- In a microwave-safe bowl, melt the butter and chocolate chips in one-minute intervals, stirring until smooth.
- Mix in the brown sugar and vanilla, then add the eggs and combine well.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt, then fold into the wet ingredients until just combined.
- Divide the batter among the muffin tins, filling each about 2/3 full, and bake for 10-12 minutes until set.
- Allow the cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- For the frosting, beat together the butter and peanut butter until creamy, then gradually add the powdered sugar.
- Mix in the salt, vanilla, and heavy cream until fluffy, adjusting the cream for consistency as needed.
- Frost the cooled cupcakes and top with mini peanut butter cups if desired.
Nutrition Facts (estimated)
Servings
24 cupcakes
Calories
297
Total fat
18g
Total carbohydrates
33g
Total protein
4g
Sodium
210mg
Cholesterol
52mg
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