Valentine Brownie Cupcakes with Peanut Butter Frosting

You can never have too many side dish recipes, so give Valentine Brownie Cupcakes with Peanut Butter Frosting a try. This recipe serves 12 and costs 43 cents per serving. One serving contains 435 calories, 8g of protein, and 29g of fat. Several people made this recipe, and 6721 would say it hit the spot. It is a very budget friendly recipe for fans of American food. This recipe from Half Baked Harvest requires baking powder, eggs, flour, and confectioners sugar. From preparation to the plate, this recipe takes approximately 35 minutes. Overall, this recipe earns a pretty good spoonacular score of 47%. Brownie Cupcakes with Peanut Butter Frosting, Brownie Cupcakes with Peanut Butter Frosting, and Brownie Cupcakes with Peanut Butter Frosting are very similar to this recipe.

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Pre-heat oven to 350. Line a standard 12 cup muffin tin with paper cups. Line an 8 inch square pyrex dish with parchment paper and grease.Mix canola oil and butter, add cocoa and stir until well blended.Beat eggs with a mixer. Add sugar and vanilla, beat well. Add flour and salt. Stir in chocolate chips.Fill the muffin tins about 3/4 of the way full, using about half of the brownie batter. Spoon the other half into the prepared pyrex dish.Bake the cupcakes for about 8-10 minutes and the pan brownies for about 18-23 minutes. Allow to cool completely before frosting. Using the parchment paper lift the brownies from the pan and allow to cool before cutting into shapes.Frosting: 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. To assemble the cupcakes take the cooled brownies and using a 1 inch heart shaped (or any other fun shape you may desire) cookie cutter and cut out 12 hearts. Frost or pipe as desired and top each cupcake with a heart.* if you do not want to make brownie hearts, just use the remaining batter to make 12 more cupcakes and double the frosting recipe.

 

Step by step:

1. Pre-heat oven to 35

2. Line a standard 12 cup muffin tin with paper cups. Line an 8 inch square pyrex dish with parchment paper and grease.

3. Mix canola oil and butter, add cocoa and stir until well blended.Beat eggs with a mixer.

4. Add sugar and vanilla, beat well.

5. Add flour and salt. Stir in chocolate chips.Fill the muffin tins about 3/4 of the way full, using about half of the brownie batter. Spoon the other half into the prepared pyrex dish.

6. Bake the cupcakes for about 8-10 minutes and the pan brownies for about 18-23 minutes. Allow to cool completely before frosting. Using the parchment paper lift the brownies from the pan and allow to cool before cutting into shapes.Frosting: 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.

7. 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. To assemble the cupcakes take the cooled brownies and using a 1 inch heart shaped (or any other fun shape you may desire) cookie cutter and cut out 12 hearts. Frost or pipe as desired and top each cupcake with a heart.* if you do not want to make brownie hearts, just use the remaining batter to make 12 more cupcakes and double the frosting recipe.

Nutrition Information:

covered percent of daily need