PEANUT BUTTER-FILLED BROWNIE CUPCAKES
I have made this outstandingly delicious recipe for years. These rich cupcakes are sure to delight everyone you make them for. -Carol Gillespie, Chambersburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Prepare brownie batter according to package directions; stir in chocolate chips. For filling, in a small bowl, beat peanut butter, cream cheese, egg and sugar until smooth. , Fill paper-lined muffin cups one-third full with batter. Drop filling by teaspoonfuls into the center of each cupcake. Cover with remaining batter. , Bake 15-20 minutes or until a toothpick inserted in brownie portion comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Dust tops with confectioners' sugar. Store in the refrigerator.
Nutrition Facts : Calories 328 calories, Fat 18g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 201mg sodium, Carbohydrate 39g carbohydrate (27g sugars, Fiber 2g fiber), Protein 5g protein.
BROWNIE CUPCAKES WITH PEANUT BUTTER FROSTING
Categories Cake Mixer Chocolate Nut Dessert Bake Kid-Friendly Halloween Mother's Day Back to School Walnut Winter Birthday Bon Appétit Vegetarian Pescatarian Soy Free Kosher Small Plates
Yield Makes 10 cupcakes
Number Of Ingredients 18
Steps:
- For cupcakes:
- Preheat oven to 350°F. Line 10 standard (1/3-cup) muffin cups with paper liners. Combine butter, 1/2 cup chocolate chips, and unsweetened chocolate in top of double boiler set over simmering water. Stir until mixture is melted and smooth. Remove from over water. Whisk both sugars into chocolate mixture, then whisk in eggs 1 at a time. Whisk in vanilla, then flour, walnuts, salt, and remaining 3/4 cup chocolate chips. Divide batter among prepared muffin cups (about 1/4 cup for each). Bake cupcakes until tester inserted into center comes out with moist crumbs attached, about 20 minutes. Transfer cupcakes to rack and cool completely.
- For frosting:
- Put powdered sugar and next 3 ingredients in medium bowl. Using electric mixer, beat until mixture is smooth, adding whipping cream by teaspoonfuls if frosting is too thick to spread.
- Spread frosting in swirls over top of cupcakes. Sprinkle with chocolate shavings or chocolate sprinkles. (Can be made 1 day ahead. Store in single layer in airtight container at room temperature.)
PEANUT BUTTER CUPCAKES
My baby sitter used to make these for us, we gobbled them down within 5 minutes!!!
Provided by 93CAMILLA39
Categories Desserts Cakes Cupcake Recipes
Time 22m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with paper liners, or grease and flour cups.
- In a large bowl, mix together the brown sugar, shortening and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cream of tartar, baking soda and salt; stir into the batter alternately with the milk. Spoon into the prepared muffin cups.
- Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 209 calories, Carbohydrate 24.8 g, Cholesterol 16.7 mg, Fat 10.5 g, Fiber 1 g, Protein 5.1 g, SaturatedFat 2.5 g, Sodium 117.7 mg, Sugar 13.5 g
PEANUT BUTTER BROWNIE CUPS
-Karen Presbrey, Pascoag, Rhode Island
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 1-1/2 dozen.
Number Of Ingredients 2
Steps:
- Mix brownie batter according to package directions. Fill paper-lined or foil-lined muffin cups two-thirds full. , Remove wrappers from peanut butter cups; set one in each muffin cup and press down until batter meets the top edge of the candy. Bake at 350° for 20-25 minutes. Cool in pan for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts :
PEANUT BUTTER CUP BROWNIES
This is a yummy treat that everyone will love!!
Provided by Erin
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Combine brownie mix, oil, egg and water in a large bowl. Stir 50 strokes with a spoon.
- Place batter in a cupcake pan (cupcake wrappers recommended). Once cups are 3/4 of the way full, place an unwrapped miniature peanut butter cup in the middle, then bake for 30-35 minutes keeping an eye on them while they're baking. Let them cool and then they're ready to eat!!
Nutrition Facts : Calories 627.9 calories, Carbohydrate 85.2 g, Cholesterol 32.6 mg, Fat 31.7 g, Fiber 3.9 g, Protein 7.4 g, SaturatedFat 6.6 g, Sodium 373.5 mg, Sugar 12.3 g
CHOCOLATE PEANUT BUTTER BROWNIE CUPCAKES
Top chocolate-chocolate chip cupcakes with a peanut butter cream cheese frosting.
Provided by Food Network Kitchen
Time 2h
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Line one 12-cup standard muffin tin with paper cupcake liners.
- Put the butter, cocoa powder and chocolate in a large bowl. Pour the boiling water over and let stand 5 minutes. Whisk until smooth, and then whisk in the sugar, vanilla and eggs. Whisk in the flour, baking powder, salt and baking soda until just combined. Stir in the chocolate chips. Divide the batter among the prepared liners so they are about three-quarters full.
- Bake until a toothpick inserted into the center comes out with moist crumbs, 22 to 24 minutes. Cool in the tins 5 minutes, then remove and cool completely on a wire rack.
- For the frosting: Beat the peanut butter, cream cheese and butter in a large bowl, using an electric mixer, on medium speed until smooth. Reduce the speed to low and beat in the confectioners? sugar until smooth and incorporated. Pipe or spread the frosting on the tops of the cupcakes. Sprinkle with peanuts for garnish if using.
PEANUT BUTTER BROWNIE CUPCAKES
An easy and fast chocolate-y and peanut butter-y dessert.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 2
Steps:
- Preheat oven to 350 °F. 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 tablespoon 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.
OREO AND PEANUT BUTTER BROWNIE CUPCAKES
I found this while searching the web and decided to try it today. My youngest son told me it was the best he ever had and my brother went so far as to say it was oreogasmic...so I'll let you decide. It is best to spay the cupcake liners so the brownies don't stick.
Provided by PA Cindy
Categories Dessert
Time 35m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350f (180c) degrees and line a 12 muffin cup baker with paper liners.
- Prepare brownie mix according to package directions. For each cupcake cup spread 1/2 teaspoon of peanut butter over each Oreo cookie and stack them on top of each other. Place oreo stacks into the cupcake lined muffin cups. Spoon 2 tablespoons of brownie batter over each stacked oreos and let it run down the sides of the cookies. If you have left over brownie batter, bake separately in a separate baker or muffin tin. Bake cookies and brownies for 18 to 20 minutes, until brownies are cooked through. Let cool completely then serve.
- Makes 12 servings.
Nutrition Facts : Calories 432.4, Fat 23.5, SaturatedFat 4.4, Cholesterol 31, Sodium 313.9, Carbohydrate 53, Fiber 1.3, Sugar 10.4, Protein 6.8
PAULA DEEN'S PEANUT BUTTER BROWNIE CUPCAKES
Make and share this Paula Deen's Peanut Butter Brownie Cupcakes recipe from Food.com.
Provided by Juenessa
Categories Dessert
Time 25m
Yield 2 dozen
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- Line 24 regular muffin cups with paper cupcake liners.
- Combine the brownie mix, water, vegetable oil and eggs in a large bowl blending at low speed in your mixer for about 30 seconds.
- Beat at medium speed for 2 minutes.
- Fill the cups half full with brownie batter.
- Place about 1 tablespoon 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 to 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.
Nutrition Facts : Calories 1555.6, Fat 114.8, SaturatedFat 32.1, Cholesterol 317.2, Sodium 576.7, Carbohydrate 91.5, Fiber 8.2, Sugar 68, Protein 41.1
BROWNIE CUPCAKES WITH PEANUT BUTTER FROSTING
Enjoy the classic combo of peanut butter and chocolate with these quick-fix brownie cupcakes!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. Make brownie batter as directed on box. Fill cups about 3/4 full (about 1/4 cup each).
- Bake 25 to 28 minutes or until toothpick inserted near edge comes out almost clean. Cool 5 minutes; remove from pan. Cool completely.
- In small bowl, mix all frosting ingredients until smooth and spreadable. Spread frosting over brownies; sprinkle with candy sprinkles. Store tightly covered.
Nutrition Facts : Calories 310, Carbohydrate 45 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 210 mg, Sugar 32 g, TransFat 1/2 g
MINI PEANUT BUTTER BROWNIE CUPCAKE
Top a Fiber One™ 90 calorie chocolate peanut butter brownie with hazelnut spread and pecans for a treat ready in five minutes!
Categories Dessert
Yield 1
Number Of Ingredients 4
Steps:
- 1) Press a brownie into a mini cupcake pan to mold it into the shape of a cupcake.
- 2) To get it out of the pan, use a spoon to loosen one side of the brownie, then flip the pan over and let gravity do the rest.
- 3) Frost your cupcake with hazelnut spread and top it with your pecan and sea salt.
Nutrition Facts : Calories 200, Carbohydrate 29 g, Cholesterol 0 mg, Fat 2, Fiber 6 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 17 g, TransFat 0 g
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