Brownie Cupcakes with Peanut Butter Frosting

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Let Them Eat Cupcakes!

These cupcakes have been a favorite since 2003—thanks, Bon Appetit!  For kids of all ages, these cakes are dense and chocolatey.  And who can resist chocolate sprinkles?


6 tablespoons (3/4 stick) unsalted butter, cut into 4 pieces

1 ¼ cups dark chocolate chips (about 8 ounces)

3 ounces unsweetened chocolate

½ cup packed golden brown sugar

½ cup sugar

2 large eggs

1 teaspoon vanilla

½ cup all-purpose flour

1/3 cup walnuts, toasted and chopped

¼ teaspoon salt


1 cup powdered sugar

¾ cup creamy peanut butter (do not use old-fashioned or freshly ground)

¼ cup (1/2 stick) unsalted butter, room temperature

¼ teaspoon vanilla

4 teaspoons whipping cream (optional)

Chocolate shavings or chocolate sprinkles


Preheat oven to 350°. Line standard muffin cups with paper liners.  Combine butter, ½ cup chips, and unsweetened chocolate in microwave-safe bowl.  Heat on medium power until mixture is melted and smooth.  Do not overheat.  Whisk both sugars into chocolate mixture, then whisk in eggs one at a time.  Whisk in vanilla, then flour, walnuts, salt and remaining ¾ cup chocolate chips.  Divide batter among prepared muffin cups (about ¼ cup for each).  Bake cupcakes until test inserted into center comes out with moist crumbs attached, about 20 minutes.  Transfer cupcakes to rack and cool completely.


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 on cupcakes.  Sprinkle with chocolate shavings or chocolate sprinkles. Can be made one day ahead.  Store in single layer in airtight container at room temperature.

Makes 10 cupcakes.

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2 Responses to “Brownie Cupcakes with Peanut Butter Frosting”

  1. July 28, 2011 at 11:18 pm #

    hi nice blog^^

    • Chocolate Guru
      July 31, 2011 at 4:32 pm #

      Thanks for your reply!

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