Ingredients for Brownie Cupcakes With Peanut Butter Frosting
- Unsalted Butter
- Semi Sweet Chocolate Chips
- 1 ounce (28g) unsweetened chocolate
- Golden Brown Sugar
- Sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (180g) all-purpose flour
- Optional: 1/2 cup (60g) chopped walnuts
- 1/4 teaspoon salt
- 3 cups (360g) powdered sugar
- Creamy Peanut Butter
- 1/4 cup (60ml) milk (more as needed)
- Chocolate Shavings
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How to Make Brownie Cupcakes With Peanut Butter Frosting
- Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners.
- In a double boiler (or heat-safe bowl set over a pot of simmering water), melt 1/2 cup (113g) unsalted butter, 1 cup (170g) semi-sweet chocolate chips, and 1 ounce (28g) unsweetened chocolate. Stir until smooth and melted.
- Remove from heat. Whisk in 3/4 cup (150g) granulated sugar and 1/2 cup (100g) packed brown sugar until combined.
- Whisk in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 1/2 cups (180g) all-purpose flour, 1/4 teaspoon salt, and 3/4 cup (105g) semi-sweet chocolate chips.
- Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Divide batter evenly among the mini muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- **Peanut Butter Frosting:** In a medium bowl, beat together 1/2 cup (113g) unsalted butter, 1 cup (200g) creamy peanut butter, 3 cups (360g) powdered sugar, and 1/4 cup (60ml) milk until smooth and creamy. Add more milk, a teaspoon at a time, if needed to reach desired consistency.
- Once cupcakes are completely cool, frost generously with peanut butter frosting. Sprinkle with chocolate shavings or sprinkles as desired.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
129g
Fat
68g
Carbs
14g