"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Peanut Butter Brownie Cupcakes Recipe

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This recipe for Peanut Butter Brownie Cupcakes, by , is from Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, October 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (18 1/2 ounce) package chewy fudge brownie mix (recommended Duncan Hines)
1 (12 ounce) package peanut butter chips or 24 mini peanut butter cups

Directions:
Directions:
Preheat oven to 350. LIne 24 regular muffin cups with paper cupcake liners.
Prepare the brownie mix according to package directions for cake-like brownies. FIll the cups half full with brownie batter. Place about 1 tbsp peanut butter chips in the center of the batter, or press 1 peanut butter cup into the batter in each muffin cup until the batter meets the top edge of the peanut butter cup.

Bake for 18-20 minutes, until the cupcakes are set. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks. Store in an airtight container. บบ

Personal Notes:
Personal Notes:
Paula Deen on food network

 

 

 

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