Peanut Butter Filled Brownie Cupcakes
Indulge in the ultimate dessert mash-up with these Peanut Butter Filled Brownie Cupcakes! Perfectly rich and fudgy brownie cupcakes are taken to the next level with a creamy, peanut buttery surprise at their center. Made with a luscious blend of melted semi-sweet chocolate and butter, these cupcakes boast intense chocolate flavor enhanced by a touch of unsweetened cocoa powder. Each bite reveals a velvety filling made from peanut butter, powdered sugar, and a splash of milk, creating a dreamy combination of sweet and salty. Quick to prepare and baked to perfection in under 20 minutes, these decadent treats are ideal for satisfying chocolate and peanut butter cravings or impressing guests at your next gathering. Serve them slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert experience that’s simply unforgettable.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Semi-sweet chocolate chips
- 1.5 cups Granulated sugar
- 4 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1 cup All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 0.5 teaspoon Salt
- 0.75 cup Creamy peanut butter
- 0.25 cup Powdered sugar
- 2 tablespoons Milk
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a microwave-safe bowl, melt the butter and semi-sweet chocolate chips together in 30-second intervals, stirring in between until smooth. Let it cool slightly.
Whisk in the granulated sugar, followed by the eggs one at a time. Stir in the vanilla extract.
In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture until well incorporated. Be careful not to overmix.
In another bowl, prepare the peanut butter filling by combining the peanut butter, powdered sugar, and milk. Stir until smooth and creamy.
Fill each cupcake liner about halfway with brownie batter. Place a heaping teaspoon of the peanut butter filling in the center of each, then top with another spoonful of brownie batter to cover the filling. Each liner should be about 3/4 full.
Bake for 16-18 minutes, or until the tops are just set and a toothpick inserted into the edge (not the peanut butter center) comes out with a few moist crumbs.
Remove the cupcakes from the oven and let them cool in the muffin tin for 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Enjoy your Peanut Butter Filled Brownie Cupcakes with a cold glass of milk or a scoop of vanilla ice cream!
Nutrition Facts
Calories |
4824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.4 g | 334% | |
| Saturated Fat | 112.3 g | 562% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 995 mg | 332% | |
| Sodium | 2269 mg | 99% | |
| Total Carbohydrate | 617.1 g | 224% | |
| Dietary Fiber | 47.1 g | 168% | |
| Total Sugars | 440.6 g | ||
| Protein | 105.9 g | 212% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 373 mg | 29% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 2509 mg | 53% | |
*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.
