Friday, April 5, 2013

Brownie Cupcakes with Peanut Butter Frosting

I needed a dessert for a teacher meal at Child 1's school.

I needed something easy to transport.

Something I could make ahead of time.

Something I could get several servings from.

And something chocolatey of course.

Because what kind of dessert isn't chocolatey? :)

I had pinned a recipe for brownie cupcakes on Pinterest.  And it looked yummy.

However, the frosting looked a bit too much for me.

I brainstormed other toppings (and by brainstorming I mean "Googled" :).

Then I happened upon this recipe.

Just what I was looking for.

I had to adjust a little (due to differences in measurements).  Once again, I was thankful for Google to help me convert grams to ounces.  And Celsius to Fahrenheit.

I don't know that I got it perfect.

But I do know that what came out of the oven and went into my mouth was oh so yummy.

I taste tested one of the "brownie cupcakes".

Then later I taste tested it with the peanut butter frosting.

Both delish.

Even the hubby who doesn't typically do a lot of chocolate with peanut butter raved about it.

Unfortunately for us, since these were for teachers, we only got one.  (And each kid got one)

I think I will be making these again soon.  For us.

Ingredients (Brownie Cupcakes):
1/3 cup butter (I used unsalted)

1 1/4 cup semi-sweet chocolate chips

3 oz unsweetened chocolate, chopped (if you use the squares, that would be three squares. And I totally forgot to chop it :)

1/2 cup brown sugar

1/3 cup cane sugar (granulated)

2 eggs

1 tsp vanilla extract

1/2 cup all-purpose flour

1/4 tsp salt

Directions (Brownie Cupcakes):
Pre-heat oven to 350 degrees.

Line a regular (around 10) or mini (around 30 ) muffin tin with liners.  I did the mini. I honestly don't know if I could have eaten a regular size one even as good as they are. That would be REALLY rich!

Sift flour.  Set aside.  Okay, totally forgot to do that part. But it was fine.

Melt butter, semi-sweet chocolate chips, and unsweetened chocolate in a double broiler. Or if you are like me, put it in a microwavable bowl/measuring cup.  Put it in the microwave for a minute.  Take out and stir.  Return for another 30 seconds, then stir again.  Continue until the chocolate and butter are melted.  That was about 1 minute 30 seconds in all.  Note:  The original recipe called for only melting 1/2 cup of the semi-sweet chocolate chips.  Oops. I totally missed that and melted all of them. :)

Transfer butter mixture to a large mixing bowl.

Add in the brown and cane sugars.

Whisk/stir one egg at a time into the mixture.

Add in flour, vanilla, and salt.  If you didn't add all of the semi-sweet chips (like I already did), add the rest now.

Mix.  Divide into the muffin liners, filling about 3/4 full.  I used a "cookie" scoop for this part.

Bake for around 30 minutes until a toothpick inserted into the cupcake comes out clean.

As the cupcakes cool, prepare the peanut butter frosting.

Ingredients (Frosting):
1 1/2 cup powdered sugar

8 oz cream cheese (room temperature)

1/2 cup butter (room temperature).  Again, I used unsalted.

1 cup creamy peanut butter

chopped peanuts (optional)

Mix all of the ingredients OTHER THAN the chopped salted peanuts with a mixer.

Spread or pipe onto the brownies once they have cooled off.

Top with chopped peanuts if desired.

We stored ours in the fridge.

Well, the ones we didn't eat anyway. :)


PS:  I ended up with leftover frosting, so I have been putting a little bit on graham crackers topped with a few chocolate chips.  Not quite the same as the brownie cupcake, but it works for me.  :)

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