Fudge Brownie Cupcakes

By srumbel

These cupcakes are da bomb. They really are! They’re easy, took me less than 45 minutes start to finish. It’s a simple frosting recipe, really. And my secret ingredient is the heavy cream.
from sallysbakingaddiction

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 3/4 cup packed light brown sugar
• 1/2 cup cocoa powder
• 1/2 Tbsp vanilla extract
• 2 eggs
• 1/4 tsp salt
• 1/2 tsp baking powder
• 3/4 cup all-purpose flour
• Peanut Butter Frosting
• makes enough to frost 10-12 cupcakes
• 1 cup creamy peanut butter
• 1 cup confectioners sugar
• 5 Tbsp unsalted butter, softened to room temp
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/3 cup heavy cream

Preparation

Step 1

Preheat oven to 375 degrees. Line muffin tin with paper cups.

Melt butter in the microwave in a large microwave safe bowl. Mix in the sugar until smooth and microwave for about 1 minute. Stir the mixture until smooth again. Whisk in the vanilla and eggs. In a separate bowl, mix together the salt, baking powder, cocoa powder, and flour. Slowly add to the wet ingredients and stir until completely combined.

Fill the muffin tins about 2/3 full. Bake in the prepared muffin tin for about 8-10 minutes (mine took a little under 9 minutes). Allow to cool completely before frosting and decorating with sprinkles.

In the bowl of a stand mixer with a paddle attachment (or an electric handheld mixer), add the peanut butter, confectioners sugar, butter, vanilla and salt. Mix on medium-low speed until creamy and smooth. Slowly add the cream and beat on very high speed until the mixture is light and fluffy. Spread on cooled cupakes and top with sprinkles (optional).

*You could easily use boxed brownie mix as a shortcut, but you would need to adjust the frosting accordingly since the peanut butter frosting recipe below only makes enough for 10-12 cupcakes.

*Depending on how full you fill the muffin tins, you could get anywhere from 8-12 cupcakes. I filled mine about 2/3 full.