Peanut Butter and Dark Fudge Brownie Cupcakes Mix
Indulge in the ultimate dessert fusion with these Peanut Butter and Dark Fudge Brownie Cupcakes—a decadent treat that combines the richness of dark chocolate brownies with the creamy, nutty goodness of peanut butter. Perfectly moist and dense, these cupcakes feature a swirl of sweetened peanut butter nestled into velvety brownie batter, creating an irresistible flavor combination in every bite. With a quick prep time of just 20 minutes and a bake time of 18 minutes, these bite-sized delights are as easy to make as they are to devour. Whether you're hosting a party or treating yourself to a midweek indulgence, these cupcakes are a show-stopping dessert option that pairs beautifully with a cold glass of milk or a scoop of vanilla ice cream. Perfect for peanut butter and chocolate lovers alike, these luscious creations are sure to become your go-to crowd-pleaser.
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Recipe Information
Ingredients
- 0.5 cup unsalted butter
- 1 cup dark chocolate chips
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar
- 3 pieces large eggs
- 2 teaspoons vanilla extract
- 0.75 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.25 teaspoon salt
- 0.5 cup creamy peanut butter
- 0.25 cup powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin pan with cupcake liners and set aside.
In a microwave-safe bowl, melt the butter and dark chocolate chips together in 30-second increments, stirring after each, until smooth. Let the mixture cool slightly.
In a large mixing bowl, whisk together the granulated sugar, light brown sugar, and the melted chocolate mixture until combined.
Add the eggs one at a time, whisking well between each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
In a small bowl, mix the peanut butter and powdered sugar until smooth and set aside.
Divide the brownie batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Drop a teaspoon of the peanut butter mixture onto the center of each brownie batter-filled cup. Use a toothpick or knife to gently swirl the peanut butter into the batter.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center (avoiding the peanut butter swirl) comes out with moist crumbs. Be careful not to overbake.
Let the brownie cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving. Enjoy!
Nutrition Facts
Calories |
359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 104 mg | 5% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 28.4 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 37 mg | 3% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 221 mg | 5% | |
*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.
