Description
Delightful chocolate and peanut butter cupcakes with a fudgy brownie base and creamy frosting, perfect for any occasion.
Ingredients
Scale
- 1 box fudgy brownie mix (18.4 oz, plus eggs, oil, and water called for on box)
- 12–15 pieces full-size Reese’s peanut butter cups, frozen
- 1/2 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 2 cups powdered sugar, sifted
- 2–3 Tbsp heavy cream or milk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- Place the frozen Reese’s peanut butter cups in the freezer to make them easier to handle.
- Open the box of brownie mix and combine with eggs, oil, and water until smooth.
- Scoop about 1 tablespoon of brownie batter into each cupcake liner.
- Take the Reese’s cups out of the freezer and place one on top of the batter in each liner.
- Cover the Reese’s cup with more batter until the liners are ¾ full.
- Place the cupcake tin in the oven and bake for 20-25 minutes until set.
- Let the cupcakes cool in the tin completely.
- In a bowl, beat together the butter and creamy peanut butter until smooth to make frosting.
- Add powdered sugar, heavy cream or milk, and vanilla extract, and whip until fluffy.
- Frost each cupcake with the peanut butter frosting once they are cool.
- Optional: Garnish with chopped Reese’s cups or mini chocolate chips if desired.
Notes
Store cupcakes in an airtight container for 2-3 days at room temperature or up to a week in the refrigerator. They freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
Keywords: cupcakes, brownies, peanut butter, chocolate, dessert, easy recipes