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Peanut Butter Cup Brownie Cupcakes

Ultimate Peanut Butter Cup Brownie Cupcakes

The perfect hybrid dessert! Fudgy homemade brownies stuffed with a frozen Reese's Peanut Butter Cup and topped with a cloud of creamy peanut butter buttercream.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 1 cup Unsalted Butter melted and cooled
  • 2 cups Granulated Sugar
  • 4 large Eggs room temperature
  • 1 tsp Vanilla Extract pure
  • 3/4 cup Cocoa Powder high quality, sifted
  • 1 cup All-Purpose Flour leveled
  • 1/2 tsp Sea Salt
  • 24 pieces Reese's Peanut Butter Cups frozen
Peanut Butter Frosting
  • 1 cup Creamy Peanut Butter commercial brand
  • 1/2 cup Unsalted Butter softened
  • 2 cups Powdered Sugar sifted
  • 3 tbsp Heavy Cream

Method
 

  1. Preheat oven to 350°F and line two 12-cup muffin tins with paper liners.
  2. Whisk melted butter and sugar in a large bowl. Add eggs one at a time, beating well after each addition to create a shiny top.
  3. Stir in vanilla, then gently fold in sifted cocoa powder, flour, and salt until just combined.
  4. Fill liners 1/3 full with batter. Press one frozen peanut butter cup into the center of each, then top with remaining batter.
  5. Bake for 20-22 minutes. Let cool completely in the tin.
  6. For the frosting: Beat butter and peanut butter until fluffy. Gradually add powdered sugar and cream, whipping until smooth and airy.
  7. Pipe the frosting onto the cooled cupcakes and garnish with extra chocolate if desired.

Notes

Always freeze the peanut butter cups first to prevent them from melting completely into the batter during the bake.