Brownie Cupcakes With Peanut Butter Frosting
- Ready In:
- 35mins
- Ingredients:
- 15
- Yields:
-
10 cupcakes
ingredients
-
CUPCAKES
- 103.53 ml butter
- 354.88 ml semisweet chocolate morsels
- 85.04 g unsweetened chocolate, chopped
- 118.29 ml brown sugar, packed (can reduce slightly)
- 118.29 ml sugar
- 2 eggs
- 9.85 ml vanilla
- 118.29 ml flour
- 1.23 ml salt
- 118.29 ml chopped walnuts
-
PEANUT BUTTER FROSTING
- 236.59 ml powdered sugar
- 177.44 ml creamy peanut butter (use store-bought not homemade)
- 59.14 ml butter, softened
- 14.79 ml whipping cream (unwhipped)
- chocolate sprinkles, for top
directions
- To make the cupcakes: set oven to 350 degrees F.
- Line 10 regular-size muffin tins with paper liners.
- In a bowl, combine butter, 1/2 cup chocolate chips and unsweetened chocolate in top of a double boiler that has been set over simmering water.
- Stir until the mixture has melted and smooth.
- Remove from the top of the water and whisk in both sugars in the chocolate mixture, then wisk in eggs one at a time.
- Add in vanilla, then flour and salt until smooth.
- Add in walnuts and remaining 1 cup chocolate chips; mix to combine.
- Divide the batter evenly between the muffin tins (about 1/4 cup for each).
- Bake for about 20 minutes, or until the cupcakes test done with a toothpick.
- Cool completely before frosting.
- To make the frosting: in a bowl mix together the powdered sugar, peanut butter, butter and vanilla; beat until smooth adding in whipped cream to reach desired texture (you do not have to add in any whipped cream if you do not want to).
- Frost the cooled cupcakes.
- Sprinkle with chocolate spinkles or shavings.
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