Best 6 Peanut Butter Filled Chocolate Brownie Cupcakes Recipes
Indulge your sweet cravings with our delectable Peanut Butter Filled Chocolate Brownie Cupcakes, a harmonious fusion of rich chocolate and creamy peanut butter flavors. These cupcakes are not just any ordinary treats; they are a symphony of textures and tastes that will tantalize your taste buds. Each bite offers a delightful contrast between the moist, fudgy brownie base and the velvety peanut butter filling, encased in a crispy chocolate shell. These cupcakes are not only a feast for the palate but also a visual masterpiece, adorned with a swirl of peanut butter frosting and a sprinkling of chopped peanuts.
Prepare to embark on a culinary journey with our detailed and easy-to-follow recipes. We guide you through each step, ensuring that you achieve the perfect balance of flavors and textures. From whisking the brownie batter to creating the luscious peanut butter filling, our instructions are clear and concise, empowering you to create these delectable treats with confidence.
Along with the classic Peanut Butter Filled Chocolate Brownie Cupcakes, we offer a collection of irresistible variations to suit diverse preferences. For those who love a touch of salty sweetness, our Salted Caramel Peanut Butter Brownie Cupcakes infuse a luscious salted caramel sauce into the mix. If you prefer a burst of fruity flavors, our Raspberry Peanut Butter Brownie Cupcakes pair the creamy peanut butter filling with a vibrant raspberry swirl. And for those seeking a gluten-free option, our Gluten-Free Peanut Butter Filled Chocolate Brownie Cupcakes provide an equally delightful experience, ensuring that everyone can indulge in these delectable treats.
So gather your ingredients, preheat your oven, and embark on this culinary adventure. Let the rich aroma of chocolate and peanut butter fill your kitchen as you create these irresistible cupcakes. Whether you're a seasoned baker or just starting your culinary journey, our recipes will guide you towards success, allowing you to impress your friends and family with these exceptional Peanut Butter Filled Chocolate Brownie Cupcakes.
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 FILLED CHOCOLATE CUPCAKE
Steps:
- Preheat the oven to 325 degrees F. Line cupcake pans with cupcake liners (for a total of 24 cupcakes).
- For the peanut butter filling: In the bowl of a stand mixer with a paddle attachment, beat the cream cheese and peanut butter until smooth and fluffy. Beat in the granulated sugar. Beat in the vanilla and eggs, scrape down the sides of the bowl and continue to mix until smooth. Set aside.
- For the chocolate cupcake batter: In a medium-sized mixing bowl, sift together the cake flour, cocoa powder, baking soda and salt.
- In the bowl of a stand mixer with a paddle attachment, cream 1 cup of the granulated sugar with the oil. Slowly add the vanilla extract and egg yolks to the creamed sugar while mixing, and beat until incorporated.
- In a large mixing bowl using an electric mixer with a whisk attachment, whip the egg whites and remaining 1/4 cup granulated sugar until firm peaks form. Do not over-whip.
- Turn the stand mixer on the lowest speed. Add the dry ingredients and milk, alternating between the two and scraping down the sides after each addition. Mix on medium for 1 minute. Using a rubber spatula, gently fold the whipped egg whites into the chocolate batter in three parts.
- Scoop one scoop of the chocolate cupcake batter into each cupcake liner. Top with one scoop of the peanut butter filling. The liners will be about two-thirds full. Bake until the cupcakes are nicely domed and the chocolate bounces back from gentle pressure, about 22 minutes; the peanut butter filling will not be firm. Remove from the pans and cool.
- For the frosting: In the bowl of a stand mixer with a whisk attachment, whip the cream, confectioners' sugar and vanilla on medium speed until stiff peaks form. Be careful not to over-whip the cream.
- Ice the cooled cupcakes with the frosting using a pastry bag fitted with the desired tip.
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.
PEANUT BUTTER CHOCOLATE CUPCAKES
I didn't have any luck finding a peanut butter-filled chocolate cupcake (my two favorite flavors), so I made my favorite chocolate cupcake recipe and experimented with the filling until I found one I liked. -Julie Small, Claremont, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 1 dozen.
Number Of Ingredients 21
Steps:
- In a small bowl, beat cream cheese, peanut butter, sugar and milk until smooth; set aside. , In a large bowl, combine sugar, flour, cocoa, baking powder, salt and baking soda. In another bowl, whisk the eggs, water, milk, oil and vanilla. Stir into dry ingredients just until moistened (batter will be thin)., Fill 12 paper-lined jumbo muffin cups half full with batter. Drop a scant tablespoonful of peanut butter mixture into center of each; cover with remaining batter. , Bake at 350° for 25-30 minutes or until a toothpick inserted into cake comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. , In a large bowl, combine frosting ingredients until smooth; frost cupcakes. Store in the refrigerator.
Nutrition Facts : Calories 509 calories, Fat 22g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 394mg sodium, Carbohydrate 75g carbohydrate (55g sugars, Fiber 2g fiber), Protein 7g 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.
SUPER EASY PEANUT BUTTER-FILLED VANILLA CUPCAKES... YUMMY!
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
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.
Tips:
- For the perfect brownie batter, make sure to whisk the dry ingredients together before adding the wet ingredients. This will help prevent lumps. Also, don't overmix the batter, as this will make the brownies tough.
- When filling the cupcake liners, only fill them about halfway full. This will allow the brownies to rise properly and prevent them from overflowing.
- Be careful not to overbake the brownies. They should be cooked through but still have a slightly fudgy center.
- For the peanut butter filling, make sure to use smooth peanut butter. Crunchy peanut butter will not work well in this recipe.
- When dipping the brownies in chocolate, use a fork to carefully lower them into the melted chocolate. This will help prevent the brownies from breaking.
- If you don't have a piping bag, you can use a Ziploc bag with the corner snipped off to pipe the peanut butter filling into the brownies.
Conclusion:
These peanut butter-filled chocolate brownie cupcakes are the perfect dessert for any occasion. They're easy to make, delicious, and sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these cupcakes a try. You won't be disappointed!
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