Brownie Cupcakes with Peanut Butter Frosting
Indulge in the ultimate dessert fusion with these decadent Brownie Cupcakes with Peanut Butter Frosting—a match made in flavor heaven! These rich, fudgy brownie cupcakes are crafted with melted semi-sweet chocolate and cocoa powder for a deep, chocolate-forward taste, then topped with a silky, creamy peanut butter frosting for the perfect balance of sweet and salty. Ready in just 40 minutes, they’re easy to whip up yet impressive enough for any celebration. With their moist, chewy texture and luxurious frosting piped beautifully on top, these treats are a surefire way to satisfy your chocolate-peanut butter cravings. Serve them as-is or garnish with chocolate shavings or chopped peanuts for a finishing touch. Perfect for birthdays, bake sales, or simply treating yourself, these cupcakes promise to deliver pure bliss in every bite!
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 200 grams Semi-sweet chocolate chips
- 200 grams Granulated sugar
- 50 grams Brown sugar
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 95 grams All-purpose flour
- 30 grams Cocoa powder
- 0.5 teaspoon Salt
- 120 grams Creamy peanut butter
- 115 grams Unsalted butter (for frosting)
- 200 grams Powdered sugar
- 0.25 teaspoon Salt (for frosting)
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 175°C (350°F) and line a 12-cup muffin tin with cupcake liners.
In a microwave-safe bowl, melt the unsalted butter and semi-sweet chocolate chips together in 30-second intervals, stirring after each interval until smooth. Let the mixture cool slightly.
Whisk in the granulated sugar and brown sugar into the melted chocolate mixture until well combined.
Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
Sift together the all-purpose flour, cocoa powder, and salt in a separate bowl.
Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Divide the batter evenly among the 12 cupcake liners, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let the cupcakes cool completely in the tin before frosting.
To make the frosting, beat the creamy peanut butter and unsalted butter together in a large mixing bowl until smooth and creamy.
Gradually add the powdered sugar and beat until fluffy. Add the salt and heavy cream, and beat until the frosting is light and spreadable.
Transfer the peanut butter frosting to a piping bag fitted with a tip of your choice, and pipe the frosting onto the cooled brownie cupcakes.
Optionally, garnish with chocolate shavings or chopped peanuts for decoration.
Nutrition Facts
Calories |
5782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 334.5 g | 429% | |
| Saturated Fat | 174.4 g | 872% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1094 mg | 365% | |
| Sodium | 2537 mg | 110% | |
| Total Carbohydrate | 699.7 g | 254% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 563.9 g | ||
| Protein | 79.7 g | 159% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 303 mg | 23% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 1643 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
