Peanut Butter Filled Brownie Cupcakes Recipes

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PEANUT BUTTER-FILLED BROWNIE CUPCAKES



Peanut Butter-Filled Brownie Cupcakes image

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

1 package fudge brownie mix (8-inch square pan size)
1/2 cup miniature semisweet chocolate chips
1/3 cup creamy peanut butter
3 tablespoons cream cheese, softened
1 large egg
1/4 cup sugar
Confectioners' sugar

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.

PEANUT BUTTER FILLED BROWNIE CUPCAKES



Peanut Butter Filled Brownie Cupcakes image

I found this recipe in Country Woman magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use Pillsbury reduced sugar brownie mix, sugar free chocolate chips, no sugar added peanut butter and Splenda sugar blend.

Provided by internetnut

Categories     Dessert

Time 30m

Yield 1 dozen, 12 serving(s)

Number Of Ingredients 7

18 ounces fudge brownie mix (1 pkg 8-inch square pan size)
1/2 cup miniature semisweet chocolate chips
1/3 cup creamy peanut butter
3 tablespoons cream cheese, softened
1 egg
1/4 cup sugar
1/2 teaspoon confectioners' sugar

Steps:

  • 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 at 350 for 15-20 minutes or until a toothpick inserted in brownie portion comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Store in the refrigerator.

PEANUT BUTTER BROWNIE CUPCAKES



Peanut Butter Brownie Cupcakes image

An easy and fast chocolate-y and peanut butter-y dessert.

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 2

1 (18 1/2 oz) package chewy fudge brownie mix
1 (12 oz) package or 24 miniature peanut butter cups peanut butter chips

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.

CHOCOLATE PEANUT BUTTER BROWNIE CUPCAKES



Chocolate Peanut Butter Brownie Cupcakes image

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

10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into small pieces
1/4 cup unsweetened cocoa powder (not Dutch process)
3 ounces unsweetened chocolate, finely chopped
2/3 cup boiling water
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1/2 cup semisweet chocolate chips
1 cup creamy peanut butter
One 8-ounce package cream cheese, at room temperature
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 1/2 cups confectioners' sugar
Chopped dry roasted peanuts, for garnish (optional)

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.

SUPER EASY PEANUT BUTTER-FILLED VANILLA CUPCAKES... YUMMY!



Super Easy Peanut Butter-Filled Vanilla Cupcakes... Yummy! image

This is a wonderful recipe i came up with while having one of those "I really feel like baking something iv'e never tried before" days. (Yes, that's right! I came up with this recipe myself!). I was feeling like baking some cupcakes, and at the same time, I was staring at my "Peanut Butter dough" recipe. What that is, is a dough that consists mostly of peanut butter, of course, and obviously tastes very much like peanut butter! I really like this recipe because it is super quick and easy, and really comes in handy when you find yourself stuck in one of those situations where you have to bake something right out of the gourmet oven in less than an hour for preparation! If you are planning on making this recipe not at this very moment, these are a few things you should get ready before you start baking: Have all of your pans ready, and all of your measuring cups, and spoons ready. Main hint: BE PREPARED! :) Another thing is: make the cupcakes first, then get them out and chill them in the fridge while making the peanut butter filling

Provided by 870803

Categories     Dessert

Time 37m

Yield 24 cupcakes, 12 serving(s)

Number Of Ingredients 8

1 (18 1/4 ounce) box of betty crocker super moist vanilla cake mix
1 1/4 water
1/3 cup vegetable oil
3 whole eggs
1 1/4 cups peanut butter
3/8 cup butter, softened. (3/8 cup, for those beginner bakers, is an imaginary line right in half between the 1/4 sign, and the)
1/2 tablespoon vanilla
1 1/2 cups powdered sugar

Steps:

  • VANILLA CUPCAKES:
  • Follow the directions on the box.
  • Let cool in fridge while making the peanut butter filling.
  • PEANUT BUTTER FILLING:.
  • In a large bowl, combine the peanut butter, the softened butter, and the vanilla.
  • Mix on medium (if you don't have a mixer, just go ahead and use a fork, not spoon!) until smooth.
  • Slowly beat in the powdered sugar while mixing.
  • Using a wooden spoon, scrape in any of the pwodered sugar that remained on side of bowl.
  • The mix may not be fully mixed together, so stick your hands in it and knead the mix until very smooth and doughy.
  • NOTE: If the mix is still a little too sticky, or isn't doughy enough to roll out, gradually add in a little bit of powdered sugar while kneading with hands.
  • FROSTING FOR CUPCAKES:
  • No need to tell you how to make the frosting if you did buy the kind in the plastic container! But I will tell you that if you use a wilton metal frosting spatula, it makes your frosting skills look a lot better, and it's more fun!
  • HOW TO FILL THE CUPCAKES:.
  • Cut the top off of the cupcake and set aside.
  • Roll out about one fourth of the peanut butter mix.
  • Take the top of the cupcake and place on top of any area on the rolled out peanut butter dough.
  • Take a knife, and trace the amount of filling you will need to fit the top of that cupcake.
  • Cut it out, and place on top of cut cupcake.
  • Then place the cupcake top back on cupcake.
  • Frost, if desired.

PEANUT BUTTER CUP BROWNIES



Peanut Butter Cup Brownies image

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

1 (19.8 ounce) package brownie mix
¼ cup vegetable oil
3 tablespoons water
1 egg
20 miniature chocolate covered peanut butter cups, unwrapped

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

PEANUT-BUTTER-FILLED CUPCAKES



Peanut-Butter-Filled Cupcakes image

Don't be fooled by this simply dressed cupcake. We hid its sweet secret inside: a creamy, fluffy peanut butter filling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 45m

Yield Makes 12

Number Of Ingredients 14

Cooking spray
3/4 cup unsweetened cocoa powder, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled)
1 1/2 cups granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon fine salt
2 large eggs
3/4 cup buttermilk
3 tablespoons vegetable oil
6 tablespoons unsalted butter, room temperature
1/2 cup creamy peanut butter
1 1/2 cups marshmallow creme
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray, then dust with cocoa, tapping out excess. In a large bowl, whisk together cocoa, flour, granulated sugar, baking soda, baking powder, and salt. Using a mixer, beat in eggs, buttermilk, oil, and 3/4 cup water on medium until smooth, about 3 minutes.
  • Divide batter among cups and bake until a toothpick inserted in center of a cake comes out clean, about 20 minutes. Let cool in pan on a wire rack 5 minutes, then remove cupcakes and let cool completely on rack.
  • In a large bowl, using mixer fitted with the paddle attachment, beat butter and peanut butter on high until fluffy, 3 minutes; fold in marshmallow topping. Transfer to a zip-top bag and cut off one corner to make a 1/2-inch opening.
  • With a melon baller, scoop out center of each cupcake base and set aside (these pieces will plug cupcakes after filling). Hollow out each cupcake a bit more, discarding crumbs. Fill cavities with peanut butter mixture and replace plugs. (Refrigerate in an airtight container, up to 1 week.) To serve, dust with confectioners' sugar.

Nutrition Facts : Calories 380 g, Fat 16 g, Fiber 3 g, Protein 7 g, SaturatedFat 6 g

PEANUT BUTTER BROWNIE CUPS



Peanut Butter Brownie Cups image

-Karen Presbrey, Pascoag, Rhode Island

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 1-1/2 dozen.

Number Of Ingredients 2

1 package (21-1/2 ounces) fudge brownie mix
15 to 18 miniature peanut butter cups

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 :

BROWNIE CUPCAKES WITH PEANUT BUTTER FROSTING



Brownie Cupcakes with Peanut Butter Frosting image

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

Cupcakes
6 tablespoons (3/4 stick) unsalted butter, cut into 4 pieces
1 1/4 cups semisweet chocolate chips (about 8 ounces)
3 ounces unsweetened chocolate, chopped
1/2 cup (packed) golden brown sugar
1/3 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour
1/3 cup walnuts, toasted, chopped
1/4 teaspoon salt
Frosting
1 cup powdered sugar
3/4 cup creamy peanut butter (do not use old-fashioned or freshly ground)
1/4 cup (1/2 stick) unsalted butter, room temperature
1/4 teaspoon vanilla extract
4 teaspoons (about) whipping cream (optional)
Chocolate shavings or chocolate sprinkles

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.)

BROWNIE CUPCAKES WITH PEANUT BUTTER FROSTING



Brownie Cupcakes with Peanut Butter Frosting image

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

1 box Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
Betty Crocker™ Decor Selects candy sprinkles, nonpareils or colored sugars, if desired
1 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16 oz container)
1/3 cup peanut butter
2 to 3 teaspoons milk

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

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PEANUT BUTTER-FILLED BROWNIE CUPCAKES | RECIPE | CUPCAKE CAKES, …
Dec 21, 2018 - 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
From pinterest.com


PEANUT BUTTER FILLED BROWNIE CUPCAKES RECIPE | YUMMLY
Jul 17, 2012 - Peanut Butter Filled Brownie Cupcakes With Fudge Brownie Mix, Miniature Semisweet Chocolate Chips, Creamy Peanut Butter, Cream Cheese, Soften, Eggs, Sugar, Confectioners Sugar
From pinterest.ca


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