Reese’s PB Brownie Cupcakes…*
…totally sinful and worth every calorie
You don’t have to tell me. I already know. I’m completely and utterly obsessed with brownies. I find it fascinating that a simple box of brownies can be transformed into the most elaborate dessert with the addition of one or two ingredients. I am always drawn to the combination of peanut butter and chocolate—especially when it sits atop a warm batch of gooey brownies. It’s comforting to me. Maybe that explains why this recipe brought me so much joy in a time when I was feeling scared, uncomfortable, and slightly saddened by my new surroundings. It’s always difficult to make the transition into a new city, a new job, a new apartment, a new lifestyle. I always seem to find my way out of the chaos and confusion through baking. It is, and always will be, my distraction from the real world, my stress-reliever, my therapy. With that, thank God for the ‘spare’ bag of Reese’s PB Eggs leftover from Easter in my refrigerator. It was the inspiration for these adorable PB brownie cupcakes. They are like giant chocolatey, Reese’s-stuffed brownies, topped with a fluffy peanut butter frosting.The pictures don’t do them justice, for the brownies are a good two inches thick. Totally sinful and worth every calorie.
…totally sinful and worth every calorie
You don’t have to tell me. I already know. I’m completely and utterly obsessed with brownies. I find it fascinating that a simple box of brownies can be transformed into the most elaborate dessert with the addition of one or two ingredients. I am always drawn to the combination of peanut butter and chocolate—especially when it sits atop a warm batch of gooey brownies. It’s comforting to me. Maybe that explains why this recipe brought me so much joy in a time when I was feeling scared, uncomfortable, and slightly saddened by my new surroundings. It’s always difficult to make the transition into a new city, a new job, a new apartment, a new lifestyle. I always seem to find my way out of the chaos and confusion through baking. It is, and always will be, my distraction from the real world, my stress-reliever, my therapy. With that, thank God for the ‘spare’ bag of Reese’s PB Eggs leftover from Easter in my refrigerator. It was the inspiration for these adorable PB brownie cupcakes. They are like giant chocolatey, Reese’s-stuffed brownies, topped with a fluffy peanut butter frosting.The pictures don’t do them justice, for the brownies are a good two inches thick. Totally sinful and worth every calorie.
The Ingredients…*
For the cupcakes:
1 box Brownie Mix
Oil, eggs, and water according to box
Package of Mini Reese’s PB Cups (I used Reese’s PB Eggs)
For the PB Buttercream:
1/2 cup creamy peanut butter
1 cup butter, softened
4 1/2 cup confectioners’ sugar
1 1/2 tsp. vanilla extract
6-8 Tbsp. milk
Pinch of salt
For the cupcakes:
1 box Brownie Mix
Oil, eggs, and water according to box
Package of Mini Reese’s PB Cups (I used Reese’s PB Eggs)
For the PB Buttercream:
1/2 cup creamy peanut butter
1 cup butter, softened
4 1/2 cup confectioners’ sugar
1 1/2 tsp. vanilla extract
6-8 Tbsp. milk
Pinch of salt
The Instructions…*
For the cupcakes:
(1) Preheat oven to 350°F
(2) Mix brownies according to package directions; pour into prepared muffin tins (I bought flower-shaped silicone cups from World Market, similar to this pan)
(3) Bake according to directions, about 16-20 minutes, or until toothpick inserted in middle comes out clean
(4) Allow to completely cool before removing brownies from cups
(5) Meanwhile, make the PB Buttercream…
For the PB Buttercream:
(1) In a medium bowl, fitted with an electric beater, cream together butter and peanut butter at medium-high speed until smooth.
(2) Add the confectioners' sugar and salt to the bowl and beat at low speed just until the sugar is moistened; scrape down the sides of the bowl and beat the mixture until fully combined
(3) Finally, mix in the vanilla and milk, beating until fully incorporated; Scrape down the sides of the bowl again then beat on medium speed until the frosting is light and fluffy
(4) Pipe the frosting onto the cooled cupcakes and garnish with Reese’s Peanut Butter Cups (I used a mini flower-shaped cookie cutter to form mine into cute toppers)…Enjoy!! :)
For the cupcakes:
(1) Preheat oven to 350°F
(2) Mix brownies according to package directions; pour into prepared muffin tins (I bought flower-shaped silicone cups from World Market, similar to this pan)
(3) Bake according to directions, about 16-20 minutes, or until toothpick inserted in middle comes out clean
(4) Allow to completely cool before removing brownies from cups
(5) Meanwhile, make the PB Buttercream…
For the PB Buttercream:
(1) In a medium bowl, fitted with an electric beater, cream together butter and peanut butter at medium-high speed until smooth.
(2) Add the confectioners' sugar and salt to the bowl and beat at low speed just until the sugar is moistened; scrape down the sides of the bowl and beat the mixture until fully combined
(3) Finally, mix in the vanilla and milk, beating until fully incorporated; Scrape down the sides of the bowl again then beat on medium speed until the frosting is light and fluffy
(4) Pipe the frosting onto the cooled cupcakes and garnish with Reese’s Peanut Butter Cups (I used a mini flower-shaped cookie cutter to form mine into cute toppers)…Enjoy!! :)