Description
Indulge in fudgy brownie cupcakes filled with creamy peanut butter and topped with delightful frosting.
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 the oven to 350°F (175°C) and line a standard cupcake tin with 12–15 cupcake liners.
- Freeze the Reese’s peanut butter cups to maintain their shape during baking.
- Prepare the brownie mix according to the package instructions until smooth.
- Fill each cupcake liner with 1 tablespoon of brownie batter, place a frozen Reese’s cup on top, and cover with more batter until ¾ full.
- Bake for 20–25 minutes or until the edges are set. Cool completely in the tin.
- Make the frosting by beating together softened butter and peanut butter until smooth, then gradually add powdered sugar, heavy cream, and vanilla.
- Frost the cooled cupcakes with the peanut butter frosting.
- Garnish with chopped Reese’s cups or chocolate chips if desired.
Notes
Store cupcakes in an airtight container in the refrigerator for 3-5 days, or freeze un-frosted cupcakes 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: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 25mg