How To Make Fudge Brownie Cupcakes with Peanut Butter Frosting
The key to making these moist and soft brownie cupcakes extra special is with the icing – the all-time classic peanut butter spread turned into frosting!
Ingredients
For Cupcakes:
- ½cupunsalted butter
- ¾cuppacked light brown sugar
- ½cupunsweetened cocoa powder
- 1tbsppure vanilla extract
- 2largeeggs,at room temperature
- ¼tspsalt
- ½tspbaking powder
- â…”cupall-purpose flour,spoon and leveled
For Peanut Butter Frosting:
- 5tbspunsalted butter,softened to room temperature
- 1cupcreamy peanut butter
- 1cupconfectioners’ sugar
- â…“cupheavy cream
- 1tsppure vanilla extract
- ¼tspsalt
- chocolate sprinkles
Instructions
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Preheat oven to 375 degrees F. Line a muffin pan with cupcake liners.
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Melt butter in the microwave in a large microwave-safe bowl. Mix in the sugar until smooth and microwave for about 1 minute. Stir the mixture until smooth again. Whisk in the vanilla and eggs.
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In a separate bowl, mix together the salt, baking powder, cocoa powder, and flour. Slowly add to the wet ingredients and stir until completely combined.
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Fill the muffin tins about â…” full. Bake in the prepared muffin tin for about 8 to 10 minutes. Allow cooling completely.
To Make the Frosting:
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Beat softened butter on medium speed for about 1 minute until completely smooth and creamy. Add the peanut butter and beat on medium-high speed until the two are combined.
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Add the confectioners’ sugar, cream, vanilla extract, and salt. Beat on low speed for about 20 seconds, then gradually increase to high speed. Beat on High for about 1 minute.Â
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Frost cooled cupcakes. Top with chocolate sprinkles, if desired.
Recipe Notes
- Make Ahead & Freezing Instructions:Â Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Decorate/assemble cupcakes immediately before serving. Leftover cupcakes keep well covered tightly at room temperature or in the refrigerator for 3 days. Frosted or unfrosted cupcakes can be frozen up to 2 to 3 months. Thaw overnight in the refrigerator.
- Boxed Mix: Use boxed brownie mix as a shortcut, but don’t forget to adjust the frosting accordingly since the peanut butter frosting recipe below only makes enough for 10-12 cupcakes.
Nutrition
- Calories:Â 402.36kcal
- Fat:Â 27.31g
- Saturated Fat:Â 12.20g
- Trans Fat:Â 0.52g
- Monounsaturated Fat:Â 9.99g
- Polyunsaturated Fat:Â 3.46g
- Carbohydrates:Â 36.12g
- Fiber:Â 2.59g
- Sugar:Â 25.86g
- Protein:Â 7.53g
- Cholesterol:Â 73.11mg
- Sodium:Â 136.79mg
- Calcium:Â 54.66mg
- Potassium:Â 222.80mg
- Iron:Â 1.47mg
- Vitamin A: 145.67µg
- Vitamin C:Â 0.04mg
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