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Fudgy Brownie Cupcakes Recipe

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This recipe for Fudgy Brownie Cupcakes, by , is from Forever Blessing Friends Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

tina zimmerman


Brownie Cupcakes:
1 c. butter, (2 sticks of butter)
1/2 c semi sweet chocolate chips
1 1/2 c lightly packed brown sugar
1 T vanilla extract
3 lg. eggs
1 c. all purpose flour
3/4 c. cocoa
1 tsp. baking powder
1/2 tsp salt

Peanut Butter Icing:
6 T butter, softened
3/4 c. creamy peanut butter
2 c. powdered sugar
Pinch of salt
1 tsp vanilla
1/4 c. heavy cream, plus more if needed
mini peanut butter cups for garnish (optional)

Preheat oven to 350* . Line cupcake pans with liners.
For cupcakes: in a large microwave bowl, add the butter and chocolate chips. heating at small intervals and stirring in between until mixture is melted and smooth. add the brown sugar and vanilla and mix. Add eggs and mix until well-combined.
in a medium bowl, whisk dry ingredients together, add wet ingredients and mix just until incorporated and no dry streaks remain.
Divide batter evenly among prepared liners. Bake 10-12 min or until they are no longer jiggly in the center ( do not overbake or the texture might be crumbly).
Let the cupcakes cool for a few minutes in the pan before removing them to the wire rack to cool completely.
For the Frosting: whip butter and peanut butter until creamy and smooth 1-2 min. Add the powdered sugar and mix on low speed until it is mostly incorporated. Add salt, vanilla and heavy cream and mix until light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed. Add additional heavy cream and whip thoroughly if needed for a softer frosting.
Frost cupcakes and garnish with a peanut butter cup. Store frosted cupcakes in the fridge until serving.




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