Name: Fudge Brownie Cupcakes with Peanut Butter Frosting Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 12
Cuisine: American
Ingredients: For Cupcakes:; ½ cup unsalted butter; ¾ cup packed light brown sugar; ½ cup unsweetened cocoa powder; 1 tbsp pure vanilla extract; 2 large eggs; ¼ tsp salt; ½ tsp baking powder; ⅔ cup all-purpose flour; For Peanut Butter Frosting:; 5 tbsp unsalted butter; 1 cup creamy peanut butter; 1 cup confectioners’ sugar; ⅓ cup heavy cream; 1 tsp pure vanilla extract; ¼ tsp salt; chocolate sprinkles

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

Serves:

Ingredients

For Cupcakes:

½cupunsalted butter
¾cuppacked light brown sugar
½cupunsweetened cocoa powder
1tbsppure vanilla extract
2largeeggs,at room temperature
¼tspsalt
½tspbaking powder
⅔cupall-purpose flour,spoon and leveled

For Peanut Butter Frosting:

5tbspunsalted butter,softened to room temperature
1cupcreamy peanut butter
1cupconfectioners’ sugar
⅓cupheavy cream
1tsppure vanilla extract
¼tspsalt
chocolate sprinkles

Instructions

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

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.
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.
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.

Nutrition

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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