Best 4 Peanut Butter Filled Brownie Cupcakes Recipes
Indulge in a delightful journey of flavors with our exquisite Peanut Butter Filled Brownie Cupcakes, a match made in dessert heaven. Prepare to tantalize your taste buds with a symphony of textures and flavors in every bite. These cupcakes boast a rich, fudgy brownie base, a luscious peanut butter filling, and a decadent chocolate ganache topping, creating a mesmerizing combination that will leave you craving more. Embark on a culinary adventure as you explore our collection of brownie cupcake recipes, each offering a unique twist on this classic treat. From the classic Peanut Butter Filled Brownie Cupcakes to the indulgent Chocolate Overload Brownie Cupcakes and the tempting Salted Caramel Brownie Cupcakes, there's a recipe for every chocolate and peanut butter enthusiast. Get ready to elevate your baking skills and impress your friends and family with these irresistible treats that are perfect for any occasion.
Check out the recipes below so you can choose the best recipe for yourself!
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.
PEANUT BUTTER FILLED BROWNIE CUPCAKES
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
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 FILLED FUDGE BROWNIE CUPCAKES
If you enjoy peanut butter cups you are in for a real sweet treat. I make these on occasions in keeping them special. Very rich and satisfying filling that chocolate craving. Don't count on them lasting too long. Makes 2 dozen. I mix my brownies from scratch but you certainly could use the family size brownie mix.
Provided by Linda McCormick
Categories Other Desserts
Time 1h10m
Number Of Ingredients 19
Steps:
- 1. Preheat oven 350. Line 12 muffin cups with paper liners. BROWNIE BASE: In large bowl mix brownie base ingredients: butter, sugar, and water. Add the eggs and vanilla stirring to combine. Combine dry ingredients and stir additions into the batter until all is combined.
- 2. Fill your cupcake pan (liners in place) with a rounded Tablespoon of the brownie batter. You want to adjust this amount leaving enough batter to bake 24 cupcakes. Bake 10 minutes.
- 3. Remove pans from oven and place on wire racks. I use a rounded measuring Tablespoon pressing to create indents in the still warm brownies. Move onto your second batch of 12 paper lined cupcake brownies. Repeat the cooling step and create the rounded indentation in each. Work in a continued pattern and make the filling next.
- 4. FILLING - Take a small mixing bowl and combine all of the ingredients. Mix by hand adding more powdered sugar if necessary while creating a peanut butter filling that leaves the sides of the bowl. After the brownies are cooled enough to handle take a rounded teaspoon of the filling and place on top of the brownie indentations.
- 5. TOPPING: I use the canned evaporated milk (not condensed sweetened) placing it in a 1-quart sauce pan. Heating the pan slowly stir in the chocolate chips and peanut butter until combined well. It will remain glossy and begin clotting together resembling pudding without boiling. I use a wooden spoon to stir the topping and then take a spoon full and slowly drip it on top of the peanut butter filling.
- 6. Refrigerate these bundles of joy about 10-15 minutes and serve whenever. These never last more than 2 days in my house while many are taken home for later snacking by visiting family.
PEANUT BUTTER FILLED CHOCOLATE BROWNIE CUPCAKES
Steps:
- Sift together the flour, cocoa powder and kosher salt. Set aside. In a bowl of a stand mixer with the paddle attachment, mix together the brown sugar, sugar, butter and vanilla extract on medium speed for 3 minutes. Add in the eggs, one at a time. Slowly add in the dry ingredients on low speed until almost combined. Then take a spatula and fold everything together. Add in the chocolate chips and fold them in. Line a cupcake pan with cupcake liners. Using an ice cream scoop, scoop the brownie batter into each cupcake liner. Each cupcake should be about 1/2 - 2/3 full. Then take a small spatula or knife and spread the brownie batter so that the tops of the cupcakes are flat. Bake at 350 degrees for 25 minutes. Cool for 5 minutes in the cupcake pan and then transfer to a cooling rack to cool completely before filling. To make the filling: Sift the powdered sugar. Set aside. In a bowl of a stand mixer with the paddle attachment, mix together the peanut butter, butter, and cream cheese on medium speed for about 3 minutes. Slowly add in the powdered sugar. Cool the cupcakes before filling them! Put the filling in a piping bag fitted with a round decorating tip. Take a brownie cupcake and insert the decorating tip into the cupcake, all the way down to the bottom. Squeeze the peanut butter filing into the brownie cupcake. Continue filling all of the cupcakes. Enjoy!
Tips:
- Use high-quality peanut butter for the best flavor. Creamy or chunky peanut butter can be used, depending on your preference.
- Make sure the peanut butter is at room temperature before using it. This will make it easier to mix and spread.
- If you don't have a piping bag, you can use a plastic bag with the corner snipped off to fill the cupcake liners with peanut butter.
- Be careful not to overfill the cupcake liners with batter. The cupcakes will rise during baking and may overflow if they are too full.
- Bake the cupcakes until a toothpick inserted into the center comes out clean. Overbaking will dry out the cupcakes.
- Let the cupcakes cool completely before frosting them. This will help the frosting to set properly.
Conclusion:
These peanut butter filled brownie cupcakes are a delicious and decadent treat that are perfect for any occasion. They are easy to make and can be customized to your liking. With their rich chocolate flavor and creamy peanut butter filling, these cupcakes are sure to be a hit with everyone who tries them.
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