Chocolate Peanut Butter Brownie Cupcakes
- Level: Easy
- Yield: 12
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 588
- Total Fat
- 38
- Saturated Fat
- 18
- Carbohydrates
- 57
- Dietary Fiber
- 4
- Sugar
- 43
- Protein
- 10
- Cholesterol
- 86
- Sodium
- 219
- Total: 2 hr (includes cooling time)
- Active: 25 min
Ingredients
Cupcakes:
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into small pieces
1/4 cup unsweetened cocoa powder (not Dutch process)
3 ounces unsweetened chocolate, finely chopped
2/3 cup boiling water
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1/2 cup semisweet chocolate chips
Frosting:
1 cup creamy peanut butter
One 8-ounce package cream cheese, at room temperature
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 1/2 cups confectioners' sugar
Chopped dry roasted peanuts, for garnish (optional)
Directions
- Preheat the oven to 350 degrees F. Line one 12-cup standard muffin tin with paper cupcake liners.
- Put the butter, cocoa powder and chocolate in a large bowl. Pour the boiling water over and let stand 5 minutes. Whisk until smooth, and then whisk in the sugar, vanilla and eggs. Whisk in the flour, baking powder, salt and baking soda until just combined. Stir in the chocolate chips. Divide the batter among the prepared liners so they are about three-quarters full.
- Bake until a toothpick inserted into the center comes out with moist crumbs, 22 to 24 minutes. Cool in the tins 5 minutes, then remove and cool completely on a wire rack.
- For the frosting: Beat the peanut butter, cream cheese and butter in a large bowl, using an electric mixer, on medium speed until smooth. Reduce the speed to low and beat in the confectioners? sugar until smooth and incorporated. Pipe or spread the frosting on the tops of the cupcakes. Sprinkle with peanuts for garnish if using.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)