Go Back
+ servings
Print Recipe
4.75 from 4 votes

Gooey Brownie Cupcakes with Peanut Butter

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.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Snack
Cuisine: American
Keyword: cupcakes
Servings: 12 Cupcakes
Calories: 502kcal
Author: halfbakedharvest

Ingredients

Instructions

  • 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.

Nutrition

Calories: 502kcal | Carbohydrates: 37g | Protein: 8g | Fat: 37g | Saturated Fat: 14g | Cholesterol: 64mg | Sodium: 277mg | Potassium: 302mg | Fiber: 3g | Sugar: 25g | Vitamin A: 465IU | Calcium: 46mg | Iron: 2.1mg