Decadent Chocolate Brownie Cupcakes with Creamy Peanut Butter Frosting
Indulge in these delightful brownie cupcakes that are both rich in chocolate flavor and irresistibly soft. Topped with a luscious creamy peanut butter frosting, these treats are sure to put a smile on the faces of kids and adults alike. Made in mini muffin tins, these cupcakes are the perfect size for a sweet snack or dessert. Don't forget to add colorful sprinkles for an extra festive touch! With their fudgy texture and delightful frosting, these cupcakes are bound to be a hit at any gathering. Enjoy the blend of flavors and the nostalgia of childhood sweets with every bite.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Unsalted Butter
6 tablespoons (cut into 4 pieces)
Semi-Sweet Chocolate Chips
1 1/4 cups (about 8 ounces; divided)
Unsweetened Chocolate
3 ounces (chopped)
Golden Brown Sugar
1/2 cup (packed)
Granulated Sugar
1/3 cup
Large Eggs
2
Vanilla Extract
1 teaspoon
All-Purpose Flour
1/2 cup
Walnuts
1/3 cup (toasted and chopped)
Salt
1/4 teaspoon
Powdered Sugar
1 cup
Creamy Peanut Butter
3/4 cup (do not use old-fashioned or freshly ground)
Unsalted Butter
1/4 cup (room temperature)
Vanilla Extract
1/4 teaspoon
Whipping Cream
4 teaspoons (about; optional)
Chocolate Shavings or Sprinkles
to taste
Instructions
1
Preheat your oven to 350°F (175°C).
2
Line mini muffin tins with paper liners; this recipe is ideal for mini sizes.
3
In a double boiler, combine the unsalted butter, 1/2 cup of semi-sweet chocolate chips, and chopped unsweetened chocolate. Stir the mixture until it is melted and smooth. Remove from heat.
4
Whisk the packed golden brown sugar and granulated sugar into the warm chocolate mixture until well combined.
5
Add the eggs, one at a time, whisking thoroughly after each addition to ensure they are well incorporated.
6
Stir in the vanilla extract, followed by the flour, chopped walnuts, and salt. Mix until just combined, then fold in the remaining 3/4 cup of chocolate chips.
7
Divide the batter evenly among the mini muffin cups, filling each about 3/4 full (approximately 1/4 cup each).
8
Bake for about 20 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
9
Remove from the oven and transfer the cupcakes to a wire rack to cool completely.
10
Prepare the frosting by combining powdered sugar, creamy peanut butter, room temperature unsalted butter, and vanilla extract in a medium bowl.
11
Using an electric mixer, beat the mixture on medium speed until creamy and smooth. If the frosting is too thick, add whipping cream, one teaspoon at a time, until you reach a spreadable consistency.
12
Spread the peanut butter frosting in swirls over the cooled cupcakes. Finish off with a sprinkle of chocolate shavings or sprinkles for decoration.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Decadent Chocolate Brownie Cupcakes with Creamy Peanut Butter Frosting.
What oven temperature is required?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
What size muffin tin should I use?
This recipe is ideal for mini muffin tins lined with paper liners.
How do I melt the chocolate for the batter?
In a double boiler, combine the unsalted butter, 1/2 cup of semi-sweet chocolate chips, and chopped unsweetened chocolate until melted and smooth.
What types of chocolate are used in the batter base?
The recipe uses a combination of semi-sweet chocolate chips and chopped unsweetened chocolate.
How many eggs are needed for this recipe?
The recipe requires 2 large eggs.
When should I add the eggs?
Add the eggs one at a time to the warm chocolate mixture, whisking thoroughly after each addition.
What kind of sugar is used in the batter?
You will need both packed golden brown sugar and granulated sugar.
How much flour is required?
The recipe calls for 1/2 cup of all-purpose flour.
Can I add nuts to these cupcakes?
Yes, the recipe includes 1/3 cup of toasted and chopped walnuts.
When do I add the extra chocolate chips?
Fold in the remaining 3/4 cup of chocolate chips after mixing in the flour, walnuts, and salt.
How full should I fill the mini muffin cups?
Fill each cup about 3/4 full, which is approximately 1/4 cup of batter per cupcake.
What is the baking time for these cupcakes?
Bake the cupcakes for approximately 20 minutes.
How do I know when the brownies are done baking?
They are done when a toothpick inserted into the center comes out with moist crumbs attached.
Should I cool the cupcakes before frosting?
Yes, transfer the cupcakes to a wire rack to cool completely before applying the frosting.
What ingredients are in the peanut butter frosting?
The frosting is made from powdered sugar, creamy peanut butter, room temperature unsalted butter, and vanilla extract.
What type of peanut butter is recommended?
Use standard creamy peanut butter; do not use old-fashioned or freshly ground varieties.
How do I mix the frosting?
Using an electric mixer, beat the frosting ingredients on medium speed until creamy and smooth.
What should I do if the frosting is too thick?
Add whipping cream, one teaspoon at a time, until you reach a spreadable consistency.
How much whipping cream might be needed for the frosting?
The recipe suggests about 4 teaspoons of whipping cream if needed.
How should I apply the frosting?
Spread the peanut butter frosting in swirls over the cooled cupcakes.
What can I use for decoration?
You can decorate the cupcakes with chocolate shavings or sprinkles.
Is this recipe suitable for kids?
Yes, these treats are designed to put a smile on the faces of both kids and adults.
Are these cupcakes good for parties?
Yes, their mini size and rich flavor make them perfect for any gathering or snack.
How much salt is used in the batter?
The recipe calls for 1/4 teaspoon of salt.
What is the vanilla extract measurement for the batter?
The batter requires 1 teaspoon of vanilla extract.
How much vanilla extract is used in the frosting?
The frosting requires 1/4 teaspoon of vanilla extract.
How should the butter for the batter be prepared?
The 6 tablespoons of butter should be cut into 4 pieces.
Does the frosting butter need to be room temperature?
Yes, the 1/4 cup of unsalted butter for the frosting should be at room temperature.
What texture should the cupcakes have?
The cupcakes should have a rich chocolate flavor and a fudgy, soft texture.