Fudge Brownie Cupcakes with Peanut Butter Frosting.

Fudgy brownie cupcakes covered in creamy peanut butter frosting.

Fudgy brownie cupcakes with creamy peanut butter frosting - these are unbelievable!

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.

Fudgy brownie cupcakes with creamy peanut butter frosting - these are unbelievable!

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

Print Recipe



  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup packed light brown sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 Tablespoon vanilla extract
  • 2 large eggs, at room temperature
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2/3 cup all-purpose flour (measured correctly)

Peanut Butter Frosting

  • 5 Tablespoons unsalted butter, softened to room temperature
  • 1 cup creamy peanut butter
  • 1 cup confectioners' sugar
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • chocolate sprinkles


  1. Preheat oven to 375°F (191°C). Line a muffin pan with cupcake liners.
  2. 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.
  3. 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.
  4. Make the frosting: Beat softened butter on medium speed for 1 minute until completely smooth and creamy. Add the peanut butter and beat on medium-high speed until the two are combined. Add the confectioners' sugar, cream, vanilla extract, and salt. Beat on low speed for about 20 seconds, then gradually increase to high speed. Beat on high for 1 minute. Frost cooled cupcakes. Top with chocolate sprinkles, if desired.
  5. Make ahead tip: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Decorate/assemble cupcakes immediately before serving. Leftover cupcakes keep well covered tightly at room temperature or in the refrigerator for 3 days. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.


Additional Notes:

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 fill mine about 2/3 full.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Peanut butter freak? Yeah, me too…

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Peanut Butter Cup Oatmeal Cookies

Skinny Frozen Peanut Butter Pie

Skinny Frozen Peanut Butter Pie

Soft Baked Peanut Butter Lovers’ Cookies

Soft Peanut Butter Cookies

Nutella Swirled Peanut Butter Banana Bread

Peanut Butter Nutella Swirl Banana Bread

No-Bake Reese’s Peanut Butter Bars

No-Bake Reese's Peanut Butter Bars


77 Responses to “Fudge Brownie Cupcakes with Peanut Butter Frosting.”

  1. #
    Averie @ Averie Cooksposted May 17, 2012 at 11:51 am

    they look incredible and great job on the piping and sprinkles action…beautiful!

    I rarely pipe things b/c so much of the goodness is wasted inside a pastry bag…lol


  2. #
    valposted May 17, 2012 at 1:05 pm

    Cupcake perfection!! Your blog is amazing.


    • Sallyreplied on May 17th, 2012 at 2:26 pm

      Val! you’re so sweet, thank you :)


  3. #
    Jocelyn @BruCrew Lifeposted May 17, 2012 at 1:12 pm

    hee hee…over the top shenanigans! It’s no wonder that I heart you and your blog so much! These brownies are perfect…and of course sprinkles. It wouldn’t be you without sprinkles:-)


  4. #
    Erin @ Dinners, Dishes, and Dessertsposted May 17, 2012 at 3:51 pm

    YUM! You can never go wrong with peanut butter and chocolate, these look wonderful!


  5. #
    Dorothy @ Crazy for Crustposted May 17, 2012 at 4:39 pm

    *Swoon* They look amazing!


  6. #
    Julie @ Table for Twoposted May 17, 2012 at 8:27 pm

    these look incredible! the combination of fudge and peanut butter is one of the best combinations in baking. i especially love pb frosting because it’s so luxurious and rich. these look absolutely heavenly, Sally! I wish I were the one who took that bite up there!


    • Sallyreplied on May 18th, 2012 at 6:18 am

      I was surprised how creamy the pb frosting was! and yes the combo of fudge + peanut butter… can save the world. 😉


  7. #
    Krissy's Creationsposted May 17, 2012 at 10:05 pm

    Fudge Brownies AND Peanut Butter! MUST try this!


  8. #
    Georgia @ The Comfort of Cookingposted May 18, 2012 at 1:08 pm

    Sally, you make the most incredibly mouthwatering little baked treats! These beautiful brownie cupcakes are no exception! Great recipe. Have a happy weekend!


  9. #
    Reeniposted May 18, 2012 at 8:47 pm

    You know how much I love the pb and chocolate combo – these are gorgeous! I’d do anything in the world for one right now. . . or two. Where do you live again? Tee-hee. Have a great weekend! xoxo


  10. #
    Barbara @ Barbara Bakesposted May 19, 2012 at 8:45 am

    These look irresistible! What’s not to love about chocolate and peanut butter.


  11. #
    Jacquelineposted May 19, 2012 at 11:32 pm

    These cupcakes look AMAZING! I love the fact that you say the cupcakes are more fudgy than most in texture. They sound perfect!!


    • Sallyreplied on May 20th, 2012 at 6:05 pm

      Jacqueline- these cupcakes are SO fudgy. Not fluffy like most cupcakes! That’s why I love ’em 😉


  12. #
    Cassieposted May 21, 2012 at 3:17 pm

    Brownie cupcakes? I am there! These look so good. And I love the PB frosting!


    • Sallyreplied on May 21st, 2012 at 6:13 pm

      I could eat the pb frosting for breakfast (on my toast), for lunch (with jam on some soft bread), and for dinner (with a spoon). It’s SO good!


  13. #
    Nicky @ Pink Recipe Boxposted May 22, 2012 at 6:14 am

    These cupcakes look incredible! Just the right about of frosting, too.


    • Sallyreplied on May 22nd, 2012 at 7:09 am

      I agree! Finding the perfect caupek to frosting ratio is just as important as the recipe itself!


  14. #
    Sophieposted May 26, 2012 at 4:11 am

    Hi Sally! I featured these at Sweet Saturdays today! Come on by and grab a button {or link}… Thanks so much for linking up last week! :) Have a great day!


    • Sallyreplied on May 27th, 2012 at 2:53 pm

      Sophie! That’s so wonderful to hear! Thank you so much, I am honored. :)


  15. #
    Jaimie Koffybergposted July 22, 2012 at 6:33 am

    Made these the other day, and I must say the peanut frosting is delicious! Some said it was too strong, but I think I’m like you Sally and have a soft spot for anything peanut butter especially this frosting!
    Will be making these again.


    • Sallyreplied on July 22nd, 2012 at 10:35 am

      Glad to hear it! Pb is def my weakness :)


  16. #
    Emilyposted August 10, 2012 at 3:17 am

    I made these the other day in mini cupcake cases and instead of sprinkles, used walnuts. They were absolutely amazing and the icing well what can I say, I love peanut butter and there was actually heaps of icing left over, even after I piped a generous amount onto my mini cupcakes!! I’m just about to attempt this recipe using a gluten free baking mix, oil instead of butter and goats milk instead of cream…hope it comes out as amazing as my first bach. :)


    • Sallyreplied on August 12th, 2012 at 9:37 pm

      Emily – your walnut peanut butter fudgy cupcakes sounds incredible! I think I may have to try that next time because I just bought a huge bag of chopped walnuts from the store! Let me know how the gluten free version comes out!


      • Emilyreplied on August 14th, 2012 at 2:24 am

        The gluten free version of these cupcakes came out great, infact they were alot more gooey and fudgy than my previous batch. The icing was a little runnyer but had an amazing gloss and the whole think stuck to your mouth as you ate it which is one of the best things about peanut butter!

        • Sallyreplied on August 14th, 2012 at 7:35 am

          VERY good to know Emily!! Thanks for trying it out and reporting back! That icing actually sounds incredible. :)

  17. #
    Hansiposted November 1, 2012 at 2:40 pm

    Hi Sally! This is my first comment even though I’ve looked through a lot of your recipes already. I just wanted to say that I LOVE, I LOVE, I LOVE, I LOVE AND WILL ALWAYS LOVE all your peanut butter/chocolate recipes. I made this one just yesterday an it was dayum delicious. Thank you for introducing me to frankly the best combination for sweet treats, like, ever! Please don’t stop coming up with new recipes with this combo :)


  18. #
    autumnposted December 18, 2012 at 6:46 pm

    I made these today for my daughters pre-k classes christmas party, an they loved them!! And I am in love with your peanut butter icing!! It is SOOOO good!


    • Sallyreplied on December 18th, 2012 at 8:42 pm

      Hi Autumn! I’m so happy to hear that because I need a cupcake recipe for a party on Thursday and you’ve reminded me just how good these are! Glad you enjoyed them so much… what a nice mom you are :)


  19. #
    Dylanposted February 11, 2013 at 12:38 am

    I was thinking of using a cream cheese icing instead (blasphemy, I know). Would I just replace the one cup of peanut butter with one cup cream cheese? Or does anything else in the recipe need modified?


  20. #
    Rachel Lynnposted February 17, 2013 at 7:21 pm

    Tried these today! The icing was absolutely perfect! 😮 The cake part was really good too – although I’m not even sure what a good cake consistency is anymore. I’ve had some issues with it not being quite right before – could it be with cooking time? Haha, it’s always hard to tell when cupcakes are done! (If you can’t tell I’m just learning how to cook….) :)


    • Sallyreplied on February 17th, 2013 at 8:12 pm

      Hey Rachel Lynn! The consistency should be more like a brownie. They aren’t like regular cupcakes. :) What is the issue you had with the texture?


  21. #
    Jenna @ www.sensationallyseasonal.composted March 26, 2013 at 12:06 pm

    OH. MY. GAWD. I just drooled onto my keyboard. Must make now! Not crossing go, not collecting 200$. Just going straight to my kitchen and making this. Thanks for sharing!


    • Sallyreplied on March 26th, 2013 at 1:27 pm

      hahaha you’re hysterical. let make now if you make these Jenna!


  22. #
    Danielleposted May 17, 2013 at 12:30 pm

    Ok thank you! i will definantly try them out!


  23. #
    Meganposted July 28, 2013 at 1:59 pm

    So I tried making these cupcakes, but I put too much batter in my cups and ended up overcooking them :( BUT I made the frosting as the middle of my Hershey’s chocolate layer cake and oh. my. gosh. Most amazing frosting EVER. I had to tell my 3 year old to go take a nap so I could lick the spoon all alone…best decision. :)


    • Sallyreplied on July 28th, 2013 at 6:49 pm

      Whoops! Yes, try not to overbake them next time. The frosting is so good though – glad you love it!


  24. #
    Annaposted August 28, 2013 at 10:47 pm

    Hi Sally, after the cupcakes have been frosted, how long will they last if they’re not refrigerated? Or would you recommend putting them in the fridge?


    • Sallyreplied on August 29th, 2013 at 7:22 am

      Hey Anna! Great question. I would keep them at room temperature for 1 day, but they stay fresh in the fridge for 4 days.


  25. #
    Shaleen Tanposted November 5, 2013 at 11:17 am

    Hello Sally! Would just like to drop by and let you know that your Fudge Brownie Cupcakes with Peanut Butter Frostings was a huge at my niece’s 1st birthday last week! They are absolutely mouth-watering. Also, I’d like to tell you that your blog is attractive with their bright colours and beautiful photos. Your baking directions are straightforward and easy to follow. Thank you so much! Am looking forward to future posts! – perhaps a red velvet cake for my parents’ upcoming anniversary :)


    • Sallyreplied on November 5th, 2013 at 8:39 pm

      Thank you Shaleen! This comment is so sweet. I really appreciate all the kind compliments on my blog, photos, and recipe directions! Anyway, happy birthday to your niece! I’m happy these cupcakes were a hit.


  26. #
    Michelleposted November 18, 2013 at 3:18 am

    Hi Sally

    Sorry if you’ve posted it somewhere and I have missed it, but would you mind telling me what the butter in the frosting is in grams? Its one of those things that google can give you many many different answers for!



    • Sallyreplied on November 18th, 2013 at 9:24 am

      Hi Michelle – 5 Tbsp of butter is approximately 75 grams.


  27. #
    Cally Youngerposted December 19, 2013 at 2:03 pm

    I made these last night for my husband’s birthday. I tripled the recipe so we could share them with the high school basketball team he coaches after their game tonight! I just wanted to tell you though, that I added some crushed “Happy Birthday” oreos to the batter. He also likes Reese’s so I threw a couple of those in there and some caramel hershey kisses. They took a little longer to bake than your estimate, but turned out GREAT! Your recipes are making me a little bit of a celebrity with the girls my husband coaches :)


    • Sallyreplied on December 19th, 2013 at 2:20 pm

      Cally, your candied up version of these brownie cupcakes sounds amazing! I love everything you added to them. No wonder they were a hit. Let me know any treats you try out! I love hearing about it.


  28. #
    Saleshaposted January 25, 2014 at 5:45 pm

    I made these and they were absolutely delicious.. but I ended up with way too much frosting… I even piped quite a bit on the cupcakes.. oh well.. more frosting for me!


  29. #
    Myraposted June 2, 2014 at 6:46 am

    For the frosting, could i use whipping cream instead of heavy cream? Thanks!


    • Sallyreplied on June 2nd, 2014 at 6:53 am

      They are essentially the same thing. A cream with a fat percentage anywhere between 30% and 44% is great for the frosting.


  30. #
    Krysyposted June 21, 2014 at 4:54 am

    This recipe is awesome! Just made one batch, they were so fudgy and tasty. Will definitely make this recipe again for my in-laws’. Thank you so much Sally!


  31. #
    Ellieposted September 6, 2014 at 10:16 am

    Can this recipe be turned into a cake recipe at all? I think I need a little more than a cupcakes worth of this!!


  32. #
    Tarynposted September 8, 2014 at 9:16 am

    So… I officially have my new favorite cupcake! My sister baked them for a party a few days ago, and they were the best cupcakes I’ve ever had!


  33. #
    Theresa Brundageposted September 11, 2014 at 4:11 pm

    I borrowed your peanut butter frosting recipe to go with my own fudge brownies. I may or may not have eaten the last 1/2 cup straight from the bowl. I now intend to work my way through every peanut butter related recipe on this page. Thanks for giving me a goal to reach for!


  34. #
    Lucieposted September 15, 2014 at 8:28 am

    Hello Sally..the recipe looks delicious…can you tell me what is a ‘heavy cream’ that u use for the frosting?


    • Sallyreplied on September 15th, 2014 at 11:48 am

      US heavy cream is basically double cream – as it is called in other places around the world


  35. #
    Ojposted September 22, 2014 at 10:26 am

    Hi sally,
    First i wanna say thank you for being generous. Its really amazing of you to share ypur tummy recipes. I followed your choco chip cookie cake and my boyfriend loved it! He couldnt get enough of it. :) now i only look at your website for yummy recipes. I cant wait to try all your recipes. And this recipe is next in line. Im planning to make this for my moms birthday. But im planning to make 1 giant cupcake out of this recipe. Any suggestions? Should i double the recipe? I read somewhere a recipe that makes 24 cupcakes makes 1 giant cupcake. Is this true? Once again thank you for your timw. You are kind.


    • Sallyreplied on September 22nd, 2014 at 6:04 pm

      Hi Oj – thank you for your sweet comment. Unfortunately, I am unsure about the giant cupcake. I’ve never made one, to be honest.


  36. #
    leslieposted October 22, 2014 at 7:24 pm

    Can the brownie cupcakes be made in mini form, made ahead and frozen?


  37. #
    Dunyaposted October 25, 2014 at 5:54 am

    Hi Sally! I tried your cupcakes they were amazing! I just wanted to know that if some day i am short of butter or its not available can i use oil and if yes that what about quantity?


  38. #
    Charlotteposted November 12, 2014 at 6:42 pm

    Hi Sally!

    These look amazing. I was just wondering what type of coco powder you used? Sweetened or unsweetened?



    • Sallyreplied on November 12th, 2014 at 7:28 pm

      unsweetened– sorry about that!


      • Charlottereplied on November 12th, 2014 at 10:19 pm

        Great! thank you!

  39. #
    Janae Riosposted January 15, 2015 at 4:59 pm

    OMG Sally, this peanut butter frosting is heaven!!! And it was so perfect with the brownie! My boyfriend said that it should be made into a cake 😉


  40. #
    Kelley Johnsonposted March 7, 2015 at 5:23 pm

    I made this frosting out of an intense craving for sweets two weeks ago. So incredibly good – I honestly think it may be your best one! So fluffy and not too sweet. Honestly, addicting.
    I was originally going to make some of those “No Pudge” Fudge brownies (it’s a low cal option to brownie box mix – all you add is greek yogurt!) but once I made them they were just begging for a frosting! lol I loved that it was a large portion of frosting. I let it set in the fridge overnight so that I could cut them into heaping squares to take to work the next day. Everyone at work was so enamored, I sent out the link to the recipe in several emails!


  41. #
    heatherposted April 14, 2015 at 6:44 pm

    I have been drooling over these cupcakes for about a month now anf i am about to make them. I was just wondering if it would be ok if i used salted butter and omited the afditional salt….. Looking forward to hearing back from you!!!


    • Sallyreplied on April 14th, 2015 at 6:50 pm

      Heather, that would be just fine. Enjoy!


  42. #
    Christinaaposted April 19, 2015 at 4:05 pm

    I’m thinking of using this frosting recipe for a 9-inch double layer cake..do you think there is enough it?

    Seems like a great recipe based on the reviews!!


    • Sallyreplied on April 19th, 2015 at 8:31 pm

      I would double the frosting recipe.


  43. #
    Amanda Adamsposted May 26, 2015 at 11:11 pm

    Hi! Can this recipe be made into a cake? Thanks! :)


  44. #
    Najiaposted July 6, 2015 at 12:35 pm

    I would love to try this peanut butter frosting with your chewy fudge brownies with crushed peanut butter cups on top!…. Yummy!


  45. #
    pepper sage- A Dash of Pepperposted September 9, 2015 at 6:30 pm

    I CANNOT stop eating the frosting! A-okay!!!! I am also a peanut butter freak!


  46. #
    Lisaposted September 13, 2015 at 3:54 pm

    hi!! I love your website and alllll of your recipes! So hard to choose so just have to make them all :) 
    I just made these and I had to cook them for 8 min longer than you said … And only got 8 out of the recipe and that was really scraping the edges of my bowl … I hope they aren’t over baked (I don’t eat chocolate lol) – but could I have done something wrong? I checked them at 9’minutes and they were raw in the center … 


  47. #
    Tinaposted January 28, 2016 at 7:14 am

    Hi Sally, Made a vegan version of these for friends and now they want more. Just a quick question as so many people want to try them if I was to make mini cupcakes how long would you need to bake them for?


    • Sallyreplied on January 28th, 2016 at 12:56 pm

      For mini, I’d say about 10 minutes or so.


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