Valentines day? For it or not?
Obviously, I am for it. Only because I love any reason to make cute holiday themed foods. Which is why it may seem like I am so into football. I mean have posted not 1, not 2, but 3 recipes with the Super Bowl in mind. Buffalo Oven “Fried” Goat Cheese, Homemade Soft Pretzel with Hot Buffalo Cheddar Cheese Sauce and very healthy Chipotle Roasted Chickpeas. Oh and I totally forgot about yesterday’s Spinach and Artichoke Melts. Oh yeah, those are goood.
Honestly, I am no football fan (please don’t hate me) I just like a good reason to make some fun food. Same goes for Valentine’s day. If I had a choice I’d take it, but I could definitely be a ok without it. You know?
Don’t get me wrong I think it is a really fun holiday and I love making sweet treats and buying pretty flowers, but It is not my favorite holiday or anything. My dad has always called Valentines Day a Hallmark holiday. A day thought up by card companies in order to make a whole lot of money. Yeah, he is not a fan. That’s for sure. He doesn’t really like ANY holiday though, unless you consider Sunday nights (as in Sunday Night Football… oh wait, and Monday and Thursday too) September – December holidays.
Anyway, I ran out of treats this weekend. I know me, out of treats? That seems crazy, but it happens. Occasionally. Like when cookies are just soo good that they get polished off after a day.
So I made more. Of course. I mean come on, this is the Gerard household. We HAVE to have treats around. ALWAYS.
So I put a fun spin on brownies and made them that much better with, wait for it……..Peanut Butter Frosting. Fudgey Brownie Cupcakes + Peanut Butter = Awesomness.
Then I made little brownie hearts………
Asher made me. She said we needed to put some love into our cupcakes!
Gooey Brownie Cupcakes with Peanut Butter
Servings: 12 Cupcakes
Calories Per Serving: 502 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1/3 cup canola oil
- 1/2 cup butter melted
- 4 tablespoons cocoa powder
- 2 eggs
- 1/2 cups sugar
- 1 teaspoons vanilla
- 3/4 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup creamy peanut butter
- 1 cup confectioners sugar
- 5 tablespoons unsalted butter softened to room temp
- 1 teaspoons vanilla extract
- ¼ teaspoons salt
- 2 tablespoons heavy cream
- Pre-heat oven to 350. Line a standard 12 cup muffin tin with paper cups. Line an 8 inch square pyrex dish with parchment paper and grease.
- Mix canola oil and butter, add cocoa and stir until well blended.
- Beat eggs with a mixer. Add sugar and vanilla, beat well. Add flour and salt. Stir in chocolate chips.
- Fill the muffin tins about 3/4 of the way full, using about half of the brownie batter. Spoon the other half into the prepared pyrex dish.
- Bake the cupcakes for about 8-10 minutes and the pan brownies for about 18-23 minutes. Allow to cool completely before frosting. Using the parchment paper lift the brownies from the pan and allow to cool before cutting into shapes.
- Frosting: In the bowl of a stand mixer with a paddle attachment (or an electric handheld mixer), add the peanut butter, confectioners sugar, butter, vanilla and salt. Mix on medium-low speed until creamy and smooth. Slowly add the cream and beat on very high speed until the mixture is light and fluffy.
- To assemble the cupcakes take the cooled brownies and using a 1 inch heart shaped (or any other fun shape you may desire) cookie cutter and cut out 12 hearts. Frost or pipe as desired and top each cupcake with a heart.
- * if you do not want to make brownie hearts, just use the remaining batter to make 12 more cupcakes and double the frosting recipe.
Promise, you’ll LOVE these.