Gooey Brownie Cupcakes with Peanut Butter
Ingredients
- cupcakes
- 1/3 cup canola oil
- 1/2 cup butter (melted)
- 4 tablespoons cocoa powder
- 2 eggs
- 1/2 cups sugar
- 1 teaspoons vanilla
- 3/4 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- frosting
- 1 cup creamy peanut butter
- 1 cup confectioners sugar
- 5 tablespoons unsalted butter (softened to room temp)
- 1 teaspoons vanilla extract
- ¼ teaspoons salt
- 2 tablespoons heavy cream
Instructions
- 1
Pre-heat oven to 350. Line a standard 12 cup muffin tin with paper cups. Line an 8 inch square pyrex dish with parchment paper and grease.
- 2
Mix canola oil and butter, add cocoa and stir until well blended.
- 3
Beat eggs with a mixer. Add sugar and vanilla, beat well. Add flour and salt. Stir in chocolate chips.
- 4
Fill the muffin tins about 3/4 of the way full, using about half of the brownie batter. Spoon the other half into the prepared pyrex dish.
- 5
Bake the cupcakes for about 8-10 minutes and the pan brownies for about 18-23 minutes. Allow to cool completely before frosting. Using the parchment paper lift the brownies from the pan and allow to cool before cutting into shapes.
10 min - 6
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.
- 7
To assemble the cupcakes take the cooled brownies and using a 1 inch heart shaped (or any other fun shape you may desire) cookie cutter and cut out 12 hearts. Frost or pipe as desired and top each cupcake with a heart.
- 8
* if you do not want to make brownie hearts, just use the remaining batter to make 12 more cupcakes and double the frosting recipe.
Nutrition
Per serving (based on 12 servings)
