Fudge Brownie Cupcakes with Peanut Butter Frosting Recipe

Fudge Brownie Cupcakes with Peanut Butter Frosting Recipe

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!

Preparation: 15 minutes
Cooking: 8 minutes
Total: 23 minutes



For Cupcakes:

  • ½cupunsalted butter
  • ¾cuppacked light brown sugar
  • ½cupunsweetened cocoa powder
  • 1tbsppure vanilla extract
  • 2largeeggs,at room temperature
  • ¼tspsalt
  • ½tspbaking powder
  • cupall-purpose flour,spoon and leveled

For Peanut Butter Frosting:

  • 5tbspunsalted butter,softened to room temperature
  • 1cupcreamy peanut butter
  • 1cupconfectioners’ sugar
  • cupheavy cream
  • 1tsppure vanilla extract
  • ¼tspsalt
  • chocolate sprinkles


  1. Preheat oven to 375 degrees F. Line a muffin pan with cupcake liners.

  2. 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.

  3. 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.

  4. Fill the muffin tins about ⅔ full. Bake in the prepared muffin tin for about 8 to 10 minutes. Allow cooling completely.

To Make the Frosting:

  1. 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.

  2. 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. 

  3. Frost cooled cupcakes. Top with chocolate sprinkles, if desired.

Recipe Notes

  • Make Ahead & Freezing Instructions: 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.


  • Calories: 402.36kcal
  • Fat: 27.31g
  • Saturated Fat: 12.20g
  • Trans Fat: 0.52g
  • Monounsaturated Fat: 9.99g
  • Polyunsaturated Fat: 3.46g
  • Carbohydrates: 36.12g
  • Fiber: 2.59g
  • Sugar: 25.86g
  • Protein: 7.53g
  • Cholesterol: 73.11mg
  • Sodium: 136.79mg
  • Calcium: 54.66mg
  • Potassium: 222.80mg
  • Iron: 1.47mg
  • Vitamin A: 145.67µg
  • Vitamin C: 0.04mg
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