Peanut Butter Brownie Cupcakes

Peanut Butter Brownie Cupcakes

Peanut Butter Brownie Cupcakes.

Sometimes there is no introduction necessary and here is one of those times.

The pictures speaks a thousand words.

And the title…… yeah. I know. You’re welcome 🙂

Peanut butter stuffed brownie cupcakes

You can stop here or go for the gusto with a Peanut Butter Buttercream & Fudge Swirled Icing like I do in the video!

You will need a HALF recipe of the Buttercream Recipe of your choice. I used the American Style Buttercream because I love how easy it is and so tasty!

Add ½ – 1 cup of peanut butter to the buttercream at the last stage of mixing (you can adjust the peanut butter more or less to your liking) and then of course you will need the Fudge Icing recipe as well. (Half recipe there too)

Swirl those together in a large pastry bag fitted with a #826 Ateco tip ~ like I show you in the video tutorial and then all you have to do is try not to eat all of them in one sitting!!

5.0 from 2 reviews
Peanut Butter Brownie Cupcakes
 
Prep time
Cook time
Total time
 
Line a standard sized muffin tin with cupcake liners
Author:
Serves: 15 Cupcakes
Ingredients
  • Semi Sweet Baking Chocolate 6 ounces (170g)
  • Unsalted Butter 10 Tablespoons (140g)
  • Granulated Sugar 1¼ cups (250g)
  • Large Eggs 4 (200g)
  • Vanilla Extract 2 teaspoons (10ml)
  • All Purpose Flour 1 cups (125g)
  • Salt ½ teaspoon
  • ____________________________
  • For the Peanut Butter Swirl:
  • Cream Cheese ⅓ cup (90g)
  • Peanut Butter ½ cup (130g)
  • Granulated Sugar 2 Tablespoons (28g)
  • Large Egg 1 (50g)
  • Vanilla Extract 1 teaspoon (5ml)
  • Whole Milk 1½ Tablespoons (21g)
Instructions
  1. First prepare the Brownie Batter:
  2. Combine the butter and chocolate together and melt on med-high power in the microwave in 25 second intervals, and stir very well between each interval until completely melted OR combine the butter & chocolate together in a small sauce pot and melt over low heat while stirring constantly
  3. In a larger mixing bowl combine the sugar, salt, eggs and vanilla extract and whisk together very well
  4. Add the melted chocolate/butter mixture to the egg & sugar mixture, whisk to incorporate everything together.
  5. Add the sifted flour all at once and blend just until incorporated.
  6. Portion the batter into lined muffin cups and fill about ⅔ to the top
  7. [b]Next prepare the Peanut Butter Mixture:[/b]
  8. Cream the cream cheese smooth
  9. Add the sugar and mix until incorporated.
  10. Add the peanut butter and mix until combined well.
  11. Add the egg
  12. Add the milk last
  13. Drop spoons of peanut butter batter into the center of each of the brownie cupcakes, pushing it down slightly so it is not sticking up out of the batter too much
  14. Bake in a preheated 350° F oven on the center rack for approximately 25-35 minutes or until a toothpick inserted into the center comes out with moist crumbs on it. If the toothpick comes out dry, your brownie will also be dry. If the toothpick still has gooey batter on it, then your brownie will also be gooey in the center. CLICK HERE FOR MORE ON HOW TO KNOW WHEN YOUR BROWNIE IS BAKED
Notes
Peanut Butter Stuffed Brownie Cupcakes can be stored at room temperature for up to 2 days in an airtight container.

I find that the iced cupcakes will need refrigeration only because the icing will get soft and droopy without it. But nothing will go bad if it stays at room temperature for hours or even a day in cool temperatures.

Freeze cupcakes for up to 1 month
 

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47 Comments

    1. Hi I had it listed at the end of the blog post here:

      You will need a HALF recipe of the Buttercream Recipe of your choice. I used the American Style Buttercream because I love how easy it is and so tasty!
      Add ½ – 1 cup of peanut butter to the buttercream at the last stage of mixing (you can adjust the peanut butter more or less to your liking) and then of course you will need the Fudge Icing recipe as well. (Half recipe there too)
      Swirl those together in a large pastry bag fitted with a #826 Ateco tip ~

  1. Hmmmm, we can’t do anything peanut around my house do to significant allergies, but I could almost taste how yummy some sort of cheese cake would be in the center of those brownie cupcakes. What would you suggest I substitute for the peanut butter to make that happen? Buttercream and fudge swirl icing on top…oh my….!

  2. Oh, you use Nutella…interesting. I try to make them…looks fantastic, Gretchen. Your receipe is over the great pond now.

  3. Hi Gretchen
    Along the lines of using Nutella, do you have a recipe for a cappuccino icing? One without the mocha combo? I’m thinking stuff with Nutella and then ice with a coffee flavored icing of some sort.
    Thanks!!

  4. I ran across your website on FB and saw an amazing recipe for the peanut butter cheesecake stuffed brownies! My 12 year old granddaughter was stoked! Favorite flavor a all wrapped in one recipe! We tried it, easy enough for a beginner, as I let my granddaughter do most of the mixing and portioning. The only thing I completed was the frosting, but they turned out SO unbelievably good, I’m making this my new go-to recipe! Kudos on a fabulous recipe! I’m definitely a new, faithful fan!

  5. Gretchen,
    My daughter has requested these with no peanut butter or nuts of any kind.. Show wants all cheesecake filling and icing. What do you recommend? Monday is her 31st birthday and she knows you are my go to baking place. She saw your post from Facebook and called them “Brownie Cheesecake bites with cream cheese frosting but no peanut butter just regular cheesecake and cream cheese frosting”.
    Thanks!
    Marty

  6. I have a wicked bad peanut allergy and was wondering whether or not you think almond butter would work in place of the peanut butter. Thank you! !!

  7. Oh my Goodness! I just finished making the brownie batter for this recipe and it tastes sooo good, I may not even get around to baking .. haha! SO good!

  8. Hi, my daughter would like to use this as a cake if possible. Thinking of using the brownie batter in 8″ rounds, put small layer of brownie batter, drop globs of cheesecake mix to make a “layer” and fill with remaining brownie batter. Then frost with the pb buttercream.

    The recipe sounds small — would I need two batches of the brownie recipe for 2 – 8″ rounds?

    What are your thoughts about that?

    1. Thanks… I think I will just make two batches so there is plenty – I can always make cupcakes with the rest, after all…

  9. Oh my peanut-buttery goodness!!!! Pass me a napkin for the drool Homer!!! Those look easy & awesome!!! As for a suggestion for Stacie~~ maybe make the filling a flavored jam layer for a PBJ effect for the cake!?! But it sounds delish either way!! Thank you Gretchen!!!

    1. I included that info at the end of the blog post: You can stop here or go for the gusto with a Peanut Butter Buttercream & Fudge Swirled Icing like I do in the video!

      You will need a HALF recipe of the Buttercream Recipe of your choice. I used the American Style Buttercream because I love how easy it is and so tasty! But you can use swiss or italian if you prefer

      Add ½ – 1 cup of peanut butter to the buttercream at the last stage of mixing (you can adjust the peanut butter more or less to your liking) and then of course you will need the Fudge Icing recipe as well. (Half recipe there too)

      Swirl those together in a large pastry bag fitted with a #826 Ateco tip ~ like I show you in the video tutorial and then all you have to do is try not to eat all of them in one sitting!!

  10. In the video you talk about the vanilla going into the Peanut Butter mixture, as well as the Brownine Batter. How much in each? The recipe only calls for 2 teaspoons for the batter. Thanks.

    1. Thank you!
      I also was trying to click on the highlighted in red part that said “how to tell when your brownies are done” but I can’t click on it? Is there a different place I can find that?

  11. I’m going to double the Peanut Butter swirl. Will that be sufficient for 24 cupcakes or would suggest tripling it?

  12. We are making these for my son’s birthday party tomorrow. I don’t think I have been more excited to eat a dessert in a while! Thanks for sharing!

  13. Thanks for sharing this amazing recipe. I love your works!
    I’ll try to make these beautiful cupakes.
    Kisses from Italy Xx

  14. Thanks for sharing this amazing recipe. I love your works!
    I’ll try to make these beautiful cupcakes at home.
    Kisses from Italy Xx.

  15. I love your recipes, i’m not vegan…but i love two blogs, too. But…where is your ebooks?, i would like buy your sweet desserts, thanks!

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