Indulge in the amazing fusion of chocolate and peanut butter with these delightful peanut butter brownie cupcakes. Their rich, decadent flavor and perfect balance of sweetness and nuttiness make them an ideal treat for any occasion — or, let’s be honest, just because it’s a day ending in ‘y’. With simple ingredients and an easy-to-follow recipe, these cupcakes are as rewarding to make as they are to eat.
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Growing up, my grandmother would always bake these special treats for our family gatherings. I can still remember the heavenly aroma wafting through the house, drawing everyone to the kitchen. It was not just about the sweet taste but also the warmth shared as we devoured these cupcakes together. Now, it’s a time-honored tradition I cherish and pass on to my own kids.
Why You’ll Love This Recipe
What makes these peanut butter brownie cupcakes irresistible is their combination of a fudgy brownie layer topped with a creamy peanut butter filling. Their versatility allows them to be a hit at both casual get-togethers and more formal occasions. Not to mention, the recipe is straightforward, making it suitable even for novice bakers aiming to impress.
Ingredients Notes
The beauty of this recipe lies in its simple, easily accessible ingredients. Ensure you use high-quality cocoa powder for the brownie base to bring out a deep chocolate flavor. The peanut butter should be creamy and smooth — an organic or natural option works wonders, but any good-quality peanut butter will do.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prevent the batter from sticking.
Step 2
In a large mixing bowl, combine melted butter and sugar. Whisk until smooth, then add the eggs one at a time, beating well after each addition.
Step 3
Stir in the vanilla extract, followed by the cocoa powder, flour, and salt. Mix until just incorporated, being careful not to overmix.
Step 4
Spoon a tablespoon of batter into each cupcake liner. Place a teaspoon of peanut butter at the center, then cover with another tablespoon of brownie batter, filling each liner about 3/4 full.
Step 5
Bake for 18-20 minutes or until a toothpick inserted into the center comes out with a few moist crumbs attached. Cool in the pan for 5 minutes before transferring to a wire rack.
Storage Options
Allow the cupcakes to cool completely before storing them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to a month; thaw at room temperature before serving. To reheat, place them in a preheated oven at 325°F (160°C) for 5-7 minutes for that fresh-out-of-the-oven feel.
Variations & Substitutions
For a nut-free version, substitute the peanut butter with a seed butter like sunflower or pumpkin. If you’re aiming for a gluten-free treat, use a 1:1 gluten-free flour blend. For an added flavor twist, consider mixing in chocolate chips or swirling raspberry jam into the peanut butter layer before baking.
Serving Suggestions
These cupcakes are versatile and pair well with a tall glass of milk, a cup of coffee, or even a scoop of vanilla ice cream for dessert. They’re perfect for picnics, birthday parties, or simply indulging in a self-care moment at home.
Frequently Asked Questions
Can I use chunky peanut butter instead of smooth? Yes, chunky peanut butter can be used if you prefer a bit of texture in your cupcakes. It adds an interesting crunch to the creamy center.
What if I don’t have muffin liners? You can grease the muffin tin with a non-stick spray or butter and dust it lightly with flour to prevent the cupcakes from sticking. However, liners make for a much easier cleanup and presentation.
Can I make these cupcakes ahead of time? Absolutely! You can prepare them a day in advance and store in an airtight container. If serving them later, a quick reheat in the oven will bring back their freshly baked flavor and texture.
Peanut Butter Brownie Cupcakes
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 2 cups sugar
- 0.5 cup cocoa powder unsweetened
- 1 tsp baking powder
- 0.5 tsp salt
- 0.75 cup butter melted
- 3 large eggs
- 1 cup peanut butter creamy
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, and salt. Mix well.
- Add melted butter and eggs into the dry ingredients and mix until fully combined.
- Spoon the batter into the lined muffin tin, filling each cup about two-thirds full.
- Drop a dollop of peanut butter on top of each brownie and swirl with a toothpick.
- Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
