Description
Delicious cupcake treats that combine fudgy brownies and creamy peanut butter, topped with Reese’s cups for an indulgent dessert.
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 to 15 paper liners.
- Freeze the Reese’s cups to maintain their shape while baking.
- Prepare the brownie mix according to the package directions until smooth.
- Spoon about 1 tablespoon of brownie batter into each cupcake liner, then add a frozen Reese’s cup on top.
- Cover the Reese’s cup with more brownie batter until the liner is about ¾ full.
- Bake for 20 to 25 minutes, then let cool completely in the tin.
- Beat together the softened butter and peanut butter until smooth, then add powdered sugar, heavy cream or milk, and vanilla.
- Frost the cooled cupcakes and garnish as desired.
Notes
For best results, avoid overmixing the brownie batter and use room temperature ingredients for the frosting.
- 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: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg
Keywords: cupcakes, chocolate, peanut butter, dessert, brownies