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Ingredients
- BROWNIE
- 1 cup margarine
- 2 cups white sugar
- 4 eggs
- 1 Tablespoon vanilla extract
- 2/3 cup unsweetened cocoa powder
- 1 cup flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- PEANUT BUTTER CARAMEL
- 1 cup dark corn syrup
- 1 cup creamy peanut butter
- 2 Tablespoons honey
- 2 Tablespoons vanilla sugar
- PEANUT BUTTER CREAM
- 6 cups powdered sugar
- 2/3 cup creamy peanut butter
- 2 teaspoons vanilla
- 1/2 cup milk
- CHOCOLATE DIP
- 2 cups chocolate chips
- 2 to 3 Tablespoons shortening
Preparation
Step 1
Brownie: Preheat oven to 350. Line 48 mini muffins with liners.
Melt margarine in small pot. Remove from heat; add sugar. Mix until combined. Add eggs and vanilla and stir. Add cocoa, flour, salt and baking powder. Mix until just combined.
Fill liners mostly full. Bake for 15-18 minutes, until set. Remove from oven and cool slightly.
Using the back of a knife, make a well in the center of each brownie.
Peanut Butter Caramel: Combine all ingredients in a small saucepan. Bring to a boil over medium heat and stir until smooth.
Remove from flame. With a small spoon, fill the well of each brownie. Work as quickly as you can, as the caramel hardens as it cools. If it doesn't, reheat to soften.
Peanut Butter Cream: Combine all ingredients and beat until smooth and creamy. Pipe frosting on each brownie.
Chocolate Dip: Heat chocolate and shortening until smooth. Dip the cupcakes into chocolate.
Can also drizzle the chocolate over the peanut butter frosting, or leave it out altogether.