Brownie Cupcakes with Peanut Butter Frosting

Fudgy brownie cupcakes covered in creamy peanut butter frosting.

brownie cupcakes with peanut butter frosting with 1 bite taken out

What is happening?? Has it really been over a MONTH since my last peanut butter recipe?!?? So shameful.

brownie cupcakes with peanut butter frosting

Let’s just make up for that disgrace with an over-the-top, yet completely simple brownie cupcake. 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.

This frosting! Be still my 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 is a frosting’s dream come true. It creates the smoothest, fluffiest frosting on earth. Plus, it makes the frosting so easy to pipe or slather on the cupcake. And yes. It is impossible not to swipe a taste from the frosting bowl.

brownie cupcakes with peanut butter frosting and chocolate sprinkles

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!

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brownie cupcakes with peanut butter frosting with 1 bite taken out

Fudge Brownie Cupcakes with Peanut Butter Frosting

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 2 hours
  • Yield: 10-12 cupcakes
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American

Description

Fudgy brownie cupcakes topped with creamy peanut butter frosting.


Ingredients

Cupcakes

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

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 pure vanilla extract
  • 1/4 teaspoon salt
  • chocolate sprinkles

Instructions

  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.

Notes

  1. Make Ahead & Freezing Instructions: 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.
  2. Boxed Mix: 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.
  3. Quantity: Depending on how full you fill the muffin tins, you could get anywhere from 8-12 cupcakes. I fill mine about 2/3 full.

Keywords: fudge cupcakes, fudge cupcakes with peanut butter frosting

65 Comments

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  1. 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. 🙂

  2. 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 🙂

    1. Hi Hansi! What a wonderful note to read – thank you so much for writing. 🙂 I love love love PB/Chocolate too! Guess what? I just made a new recipe using both. I posted it today and I think you’re going to LOVE it: https://sallysbakingaddiction.com/2012/11/01/bite-sized-peanut-butter-pretzel-mm-cookies/

  3. 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!

    1. 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 🙂

  4. 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?

    1. Here is a fabulous cream cheese recipe for the cupcakes that I highly recommend using. I would halve the frosting recipe though since it makes 3 cups. Thanks Dylan! http://allrecipes.com/recipe/cream-cheese-frosting-ii/

  5. 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….) 🙂

    1. 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?

  6. Jenna @ www.sensationallyseasonal.com says:

    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!

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

  7. Ok thank you! i will definantly try them out!

  8. 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. 🙂

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

  9. 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?

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

  10. 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 🙂

    1. 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.

  11. 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!

    Thanks

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

  12. Cally Younger says:

    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 🙂

    1. 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.

  13. 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!

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

  15. 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!

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

    1. These cupcakes are more like brownies. And for a pan of brownies, I suggest making these: https://sallysbakingaddiction.com/2014/04/30/chewy-fudgy-homemade-brownies/

      And then you may frost with this peanut butter frosting. Alternatively, you may make my chocolate cake and use this peanut butter frosting: https://sallysbakingaddiction.com/2013/04/08/triple-chocolate-layer-cake/

      1. Okay thankyou 🙂

  17. 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!

  18. Theresa Brundage says:

    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!

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

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

  20. 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.

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

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

  22. 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?
    Thankyou

  23. Hi Sally!

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

    Thanks!

    1. unsweetened– sorry about that!

      1. Great! thank you!

  24. 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 😉

  25. Kelley Johnson says:

    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!

  26. 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!!!

    1. Heather, that would be just fine. Enjoy!

  27. 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!!

    1. I would double the frosting recipe.

  28. Amanda Adams says:

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

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

  30. pepper sage- A Dash of Pepper says:

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

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