Gooey Brownie Cupcakes with Peanut Butter

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Half Baked Harvest

Total Time

35 minutes

Prep Time

15 minutes

Cook Time

20 minutes

Rating

(7)

Ingredients

12 servings

cupcakes
1/3 cup canola oil
1/2 cup butter (melted)
4 tablespoons cocoa powder
2 eggs
1/2 cups sugar
1 teaspoons vanilla
3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
frosting
1 cup creamy peanut butter
1 cup confectioners sugar
5 tablespoons unsalted butter (softened to room temp)
1 teaspoons vanilla extract
¼ teaspoons salt
2 tablespoons heavy cream

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Preparation

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Step 1

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.

Step 2

Mix canola oil and butter, add cocoa and stir until well blended.

Step 3

Beat eggs with a mixer. Add sugar and vanilla, beat well. Add flour and salt. Stir in chocolate chips.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.