Brownie Cupcakes With Peanut Butter Frosting Food

BROWNIE CUPCAKES WITH PEANUT BUTTER FROSTING

Steps:

• For cupcakes:
• Preheat oven to 350°F. Line 10 standard (1/3-cup) muffin cups with paper liners. Combine butter, 1/2 cup chocolate chips, and unsweetened chocolate in top of double boiler set over simmering water. Stir until mixture is melted and smooth. Remove from over water. Whisk both sugars into chocolate mixture, then whisk in eggs 1 at a time. Whisk in vanilla, then flour, walnuts, salt, and remaining 3/4 cup chocolate chips. Divide batter among prepared muffin cups (about 1/4 cup for each). Bake cupcakes until tester inserted into center comes out with moist crumbs attached, about 20 minutes. Transfer cupcakes to rack and cool completely.
• For frosting:
• Put powdered sugar and next 3 ingredients in medium bowl. Using electric mixer, beat until mixture is smooth, adding whipping cream by teaspoonfuls if frosting is too thick to spread.
• Spread frosting in swirls over top of cupcakes. Sprinkle with chocolate shavings or chocolate sprinkles. (Can be made 1 day ahead. Store in single layer in airtight container at room temperature.)

BROWNIE CUPCAKES WITH PEANUT BUTTER FROSTING

Steps:

• For cupcakes; Preheat oven to 350 degrees.
• Line standard (1/3 cup) muffin cups with paper liners (These are really better made in mini muffin tins.) Combine butter, 1/2 cup chocolate chips, and unsweetened chocolate in the top of double broiler set over simmering water.
• Stir until mixture is melted and smooth, Remove from water.
• Whisk both sugars into chocolate mixture, then whisk in eggs 1 at a time.
• whisk in vanilla, then flour, walnuts, salt and remaining 3/4 cup chocolate chips.
• Divide batter among muffin cups (about 1/4 cup each).
• Bake cupcakes until tester inserted into center comes out with moist crumbs attached, about 20 minutes.
• Transfer cupcakes to rack and cool completely.
• Frosting; Put powdered sugar and the next 3 ingredients in a medium bowl.
• Using electric mixer, beat until mixture is smooth, adding whipping cream by teaspons if frosting is to thick to spread.
• Spread frosting in swirls over tops of cupcakes, sprinkle with chocolate shavings or sprinkles.

ESPRESSO DARK BROWNIE CUPCAKES, PEANUT BUTTER FUDGE FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line standard cupcake pans with 24 cupcake liners.
• Combine the butter and chocolate in a small microwave-safe bowl. Microwave on high, uncovered, stirring every 30 seconds, until the butter and chocolate are melted and smooth. Set aside to cool. Mix the flour, cocoa powder, espresso, and salt in another bowl. In the bowl of an electric mixer fitted with the paddle attachment, mix both sugars and reserved chocolate mixture until well combined. Add the eggs, 1 at a time, beating until each is smooth, scraping down the sides of the bowl if needed. Add the flour mixture until blended. Fill the cupcake liners 2/3 full. Bake until golden, rotating the pans halfway though, 18 to 20 minutes. Transfer the pans to wire racks to cool completely before removing the cupcakes.
• To assemble: Frost the cooled cupcakes with Peanut Butter Fudge Frosting.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, peanut butter, and salt on medium-high speed until creamy. Turn the speed to low and beat in the confectioners' sugar, 1/2 cup at a time. Add the cocoa powder and beat until extremely smooth and creamy.

CHOCOLATE PEANUT BUTTER BROWNIE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line one 12-cup standard muffin tin with paper cupcake liners.
• Put the butter, cocoa powder and chocolate in a large bowl. Pour the boiling water over and let stand 5 minutes. Whisk until smooth, and then whisk in the sugar, vanilla and eggs. Whisk in the flour, baking powder, salt and baking soda until just combined. Stir in the chocolate chips. Divide the batter among the prepared liners so they are about three-quarters full.
• Bake until a toothpick inserted into the center comes out with moist crumbs, 22 to 24 minutes. Cool in the tins 5 minutes, then remove and cool completely on a wire rack.
• For the frosting: Beat the peanut butter, cream cheese and butter in a large bowl, using an electric mixer, on medium speed until smooth. Reduce the speed to low and beat in the confectioners? sugar until smooth and incorporated. Pipe or spread the frosting on the tops of the cupcakes. Sprinkle with peanuts for garnish if using.

BROWNIE CUPCAKES

Steps:

• Preheat oven to 325°. In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. In a small bowl, beat egg and sugar. Stir in vanilla and chocolate mixture. Gradually add flour; fold in pecans., Fill paper-lined muffin cups two-thirds full. Bake until tops begin to crack, 20-25 minutes. Cool for 10 minutes before removing from pan to a wire rack.

FLUFFY PEANUT BUTTER FROSTING

Steps:

• Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

PEANUT BUTTER FROSTING FOR BROWNIES

Steps:

• Prepare brownies according to box or brownie recipe, and let cool completely.
• Mix icing ingredients together with an electric mixer until well creamed together.
• Spread on brownies, or whatever dessert you like!

BROWNIE CUPCAKES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 18 cupcake cups with paper liners.
• Melt butter and chocolate chips together in a saucepan over low heat, stirring until smooth; let cool.
• Beat eggs and sugar together in a mixing bowl until thoroughly combined. Mix flour and vanilla extract into egg mixture. Fold in chocolate mixture until batter is smooth. Pour batter into prepared cupcake cups, filling them about 1/2 full.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean or with moist crumbs, about 30 minutes.