Fudge Brownie Cupcakes with Peanut Butter Frosting.
Fudgy brownie cupcakes covered in creamy peanut butter frosting.
What is happening?? Has it really been over a MONTH since my last peanut butter recipe?!?? So shameful.
Let’s just make up for that disgrace with an over-the-top, yet completely simple cupcake. Or a brownie. Or a brownie cupcake. I love these cupcakes so much! They’re easy, took me less than 45 minutes start to finish, and combine my favorite flavor combo on earth.
The cupcake itself is so fudgy and rich, that I could almost just eat it plain. But, I knew these fudgy brownie cupcakes were the perfect canvas for peanut butter. A ton of peanut butter frosting. And sprinkles.
So this frosting. OMG this frosting. Be still my little heart. I originally planned to top these fudgy brownie cupcakes with cream cheese frosting, but let’s be serious. I immediately reached for the peanut butter jar after the cupcakes cooled. It’s a simple frosting recipe, really. And my secret ingredient is the heavy cream.
Trust me on this. Heavy cream, while bad for the thighs, is a frosting’s dream come true. It creates the smoothest, fluffiest frosting on earth. Plus, it makes the frosting sooooo easy to pipe or slather on the cupcake. And yes. It is impossible not to take a taste and lick the frosting bowl…
sidenote: I used a Wilton 1M piping tip to frost these. Feel free to just swirl the frosting on with a knife or use another piping tip. I love the 1M though… it creates pretty swirls like a soft serve ice cream cone!
Fudge Brownie Cupcakes with Peanut Butter Frosting
Yield: 10-12 cupcakes
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup light brown sugar
- 1/2 cup cocoa powder
- 1 Tablespoon vanilla extract
- 2 large eggs
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 2/3 cup all-purpose flour (careful not to overmeasure)
Peanut Butter Frosting
- 1 cup creamy peanut butter
- 1 cup confectioners' sugar
- 5 Tablespoons unsalted butter, softened to room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1/3 cup heavy cream
Preheat oven to 375 degrees. Line muffin tin with paper cups.
Make the cupcakes: Melt butter in the microwave in a large microwave safe bowl. Mix in the sugar until smooth and microwave for about 1 minute. Stir the mixture until smooth again. Whisk in the vanilla and eggs. In a separate bowl, mix together the salt, baking powder, cocoa powder, and flour. Slowly add to the wet ingredients and stir until completely combined.
Fill the muffin tins about 2/3 full. Bake in the prepared muffin tin for about 8-10 minutes (mine took a little under 9 minutes). Allow to cool completely.
Make the frosting: In the bowl of a stand mixer with a paddle attachment (or an electric handheld mixer), add the peanut butter, confectioners sugar, butter, vanilla and salt. Mix on medium-low speed until creamy and smooth. Slowly add the cream and beat on very high speed until the mixture is light and fluffy. Spread on cooled cupakes and top with sprinkles (optional).
*You could easily use boxed brownie mix as a shortcut, but you would need to adjust the frosting accordingly since the peanut butter frosting recipe below only makes enough for 10-12 cupcakes.
*Depending on how full you fill the muffin tins, you could get anywhere from 8-12 cupcakes. I filled mine about 2/3 full.
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PS: Peanut Butter fiend? Yeah, me too…