Peanut Butter Filled Fudge Brownie Cupcakes Food

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.

PEANUT BUTTER AND DARK FUDGE BROWNIE CUPCAKES (MIX)

Steps:

• For the cupcakes:.
• Preheat oven to 350°F.
• Combine the brownie mix, eggs, and milk in a bowl, and mix until combined. Add the peanut butter and mix until incorporated. If the batter is too thick, add the water.
• Spoon the batter into paper-lined cupcake tins. Bake for 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool.
• For the frosting:.
• Whisk together the water and powdered sugar; once combined, add the peanut butter and mix until smooth. Spread on cooled cupcakes, and top with peanut brittle or chopped peanuts if desired.

PEANUT BUTTER FILLED BROWNIE CUPCAKES

Steps:

• Prepare brownie batter according to package directions; stir in chocolate chips. For filling, in a small bowl, beat peanut butter, cream cheese, egg and sugar until smooth.
• Fill paper-lined muffin cups one-third full with batter. Drop filling by teaspoonfuls into the center of each cupcake. Cover with remaining batter.
• Bake at 350 for 15-20 minutes or until a toothpick inserted in brownie portion comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Store in the refrigerator.

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.

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.

EASIEST PEANUT BUTTER FUDGE

Steps:

• Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.

FUDGE BROWNIE CUPCAKES

Steps:

• Preheat oven 350°F.
• Line muffin tins with paper baking cups.
• Melt butter and chocolate over low heat in 1 quart saucepan; stir occasionally until chocolate is melted.
• Let cool for about 5 minutes.
• Stir chocolate mixture and other ingredients in large bowl; mix well.
• Fill each lined muffin cup with approximately 1/4 cup batter.
• Bake 23-27 minutes or until top springs up when slightly touched.
• Remove cupcakes let cool and most of all, ENJOY!

GRANDMA'S CREAMY PEANUT BUTTER FUDGE

Steps:

• Sift sugar through a fine-mesh strainer into a large bowl.
• Heat butter and peanut butter in a saucepan over medium heat. Whisk to combine and cook until bubbles appear on the edges, 3 to 5 minutes. Stir in salt and vanilla extract. Pour over powdered sugar in the bowl. Mix together using a spatula until smooth.
• Spread mixture into an 8x8-inch baking pan lined with plastic wrap. Wrap fully and refrigerate until firm enough to cut but not too hard, 1 to 3 hours.
• Unwrap fudge and cut into small cubes. Let warm up on the counter before cutting if needed.

OREO AND PEANUT BUTTER BROWNIE CUPCAKES

Steps:

• Preheat oven to 350f (180c) degrees and line a 12 muffin cup baker with paper liners.
• Prepare brownie mix according to package directions. For each cupcake cup spread 1/2 teaspoon of peanut butter over each Oreo cookie and stack them on top of each other. Place oreo stacks into the cupcake lined muffin cups. Spoon 2 tablespoons of brownie batter over each stacked oreos and let it run down the sides of the cookies. If you have left over brownie batter, bake separately in a separate baker or muffin tin. Bake cookies and brownies for 18 to 20 minutes, until brownies are cooked through. Let cool completely then serve.
• Makes 12 servings.

PEANUT BUTTER FILLED FUDGE BROWNIE CUPCAKES

Steps:

• 1. Preheat oven 350. Line 12 muffin cups with paper liners. BROWNIE BASE: In large bowl mix brownie base ingredients: butter, sugar, and water. Add the eggs and vanilla stirring to combine. Combine dry ingredients and stir additions into the batter until all is combined.
• 2. Fill your cupcake pan (liners in place) with a rounded Tablespoon of the brownie batter. You want to adjust this amount leaving enough batter to bake 24 cupcakes. Bake 10 minutes.
• 3. Remove pans from oven and place on wire racks. I use a rounded measuring Tablespoon pressing to create indents in the still warm brownies. Move onto your second batch of 12 paper lined cupcake brownies. Repeat the cooling step and create the rounded indentation in each. Work in a continued pattern and make the filling next.
• 4. FILLING - Take a small mixing bowl and combine all of the ingredients. Mix by hand adding more powdered sugar if necessary while creating a peanut butter filling that leaves the sides of the bowl. After the brownies are cooled enough to handle take a rounded teaspoon of the filling and place on top of the brownie indentations.
• 5. TOPPING: I use the canned evaporated milk (not condensed sweetened) placing it in a 1-quart sauce pan. Heating the pan slowly stir in the chocolate chips and peanut butter until combined well. It will remain glossy and begin clotting together resembling pudding without boiling. I use a wooden spoon to stir the topping and then take a spoon full and slowly drip it on top of the peanut butter filling.
• 6. Refrigerate these bundles of joy about 10-15 minutes and serve whenever. These never last more than 2 days in my house while many are taken home for later snacking by visiting family.

SUPER PEANUT BUTTER FILLED BROWNIES

Steps:

• Preheat oven to 350.
• In a small saucepan, melt unsweetened and semisweet chocolates with butter over low heat, set aside to cool slightly.
• In a mixing bowl, beat eggs and sugar until light and pale colored. Mix in 1 tsp vanilla.
• Add flour, salt and melted chocolate.
• Stir to combine.
• Pour into a greased 9 in square baking pan.
• Bake at 350 for 20 - 25 minutes or until brownies test done with toothpick coming clean but with moist crumbs clinging to it.
• Do not overbake.
• Cool.
• For filling, add peanut butter and butter in a mixing bowl and mix until thoroughly combined and smooth. Note: You will get a much taller filling (as pictured) if you whip this with an electric mixture to incorporate lots of air.
• Slowly add powdered sugar, mixture will be a bit crumbly.
• Blend in cream until mixture is fluffy and reaches desired spreading consistency.
• Spread over cooled brownies, cover and chill until firm.
• For glaze, melt chocolate and butter in saucepan, stir until smooth.
• Drizzle over the filling.
• Chill well before cutting.
• Let sit at room temperature for 10 - 15 minutes before serving.
• You don't want to serve these ice cold out of the refrigerator.