Peanut Butter Frosted Brownie Cups
If you love the combination of chocolate and peanut butter, these Peanut Butter Frosted Brownie Cups are about to become your new favorite treat. They are rich, chewy, and full of that classic peanut butter and chocolate pairing that never goes out of style. Even better, this recipe is beginner friendly and perfect for when you want an impressive dessert without too much fuss. Finish with some chopped peanut butter chocolate candies for that final touch!
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Servings: 12
Ingredients
- 100 g (½ cup) Semi-Sweet/Dark Chocolate Melted
- 170 g (¾ cup) Unsalted Butter Melted
- 100 g (½ cup) Light Brown Soft Sugar
- 100 g (½ cup) Granulated Sugar
- 2 (2) Large Free Range Eggs
- 85 g (¾ cup) All Purpose Flour
- 30 g (6 tbsp) Cocoa Powder
- Pinch of Salt
For the Frosting
- 113 g (½ cup) Unsalted Butter
- 3 tbsp (3 tbsp) Peanut Butter Creamy, preferably not the natural variety
- 350 g (3 cups) Powdered Sugar (Icing Sugar)
- Peanut Butter Chocolate Candy To Decorate
Instructions
For the Brownies
- Pre-heat oven to 180℃ Fan/370℉. Line a 12 hole muffin tin with muffin cases.
- In a small bowl, break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn't burn. Alternatively, set up a double boiler. Do this by placing a heatproof bowl over a small pot of simmering water. Add the chocolate to the heatproof bowl and stir until melted.
- In a large mixing bowl, whisk together melted butter and both sugars. Add in the eggs, one at a time and mixing in between. Add the melted chocolate slowly and combine once again.
- Add the flour, salt and cocoa powder, fold gently into the wet mixture with a rubber spatula or wooden spoon until just combined. Scoop into the muffin tin holes, they don't rise much at all so use all the batter!
- Bake 20-25 minutes, until no longer wobbly. While still warm, create the indents by using a teaspoon measure, egg cup or end of a wooden spoon. Press into the middle, leaving tall sides. Let cool.
For the Buttercream Frosting
- Add the butter to a large mixing bowl. Beat with a whisk on high for a minute to soften.
- Add half the powdered sugar, whisk on high. Then add the remaining half with the peanut butter and whisk everything on high until fluffy. Add powdered sugar/milk as required to meet your desired consistency. Pipe into the brownie cups and top with chopped peanut butter candy, as desired!
Notes
Notes: Natural peanut butter will taste fine, but the texture will be more oily and won't form the same smooth buttercream. I recommend using a variety that isn't "all natural" and I find creamy works better in buttercream, but crunchy will work in a pinch!