Read on for the recipe …
Brownie Cupcakes with Peanut Butter Frosting – Bon Appetit, Jan 2003
Makes 10 (I ended up with 12)
Cupcakes:
3/4 stick unsalted butter, cut into 4 pieces
1 1/4 cups semisweet chocolate chips
3 oz unsweetened chocolate, chopped
1/2 cup packed golden brown sugar
1/3 cup sugar
2 large eggs
1 tsp vanilla extract
1/2 cup all-purpose flour
1/3 cup walnuts, toasted, chopped (I omitted these because I don’t care for walnuts)
1/4 tsp salt
Frosting:
1 cup powdered sugar
3/4 cup creamy peanut butter (not the old-fashioned kind)
1/2 stick unsalted butter, room temp
1/4 tsp vanilla extract
4 tsp, approximately, of whipping cream (optional; I didn’t use any)
For cupcakes: Preheat oven to 350F. Line a cupcake tin with liners. Combine the butter, 1/2 cup chocolate chips, and unsweetened chocolate on top of a double boiler set over simmering water. Stir until melted and smooth. Remove. (If you’re lazy like me, you can just melt it all in the microwave. Zap in short time increments and stir between each zap.) Whisk both sugars into the chocolate mixture. Whisk in eggs one at a time. Add vanilla then whisk in flour, salt, nuts (if using), and the remaining 3/4 cup chocolate chips. Scoop the batter into the liners. Bake about 20 minutes. Transfer cupcakes to a rack and allow to cool completely.
For frosting: In a medium bowl place the powdered sugar, peanut butter, unsalted butter, and vanilla. Beat with an electric mixer until smooth. You can add the whipping cream a little bit at a time if the frosting gets too thick. You can probably use milk instead of whipping cream, too.
Spread frosting over the cupcakes and enjoy!
I’m definitely going to copy and save this recipe! These sound absolutely delicious! Peanut butter and chocolate–a match made in heaven! I am a huge fan of cupcakes too. It’s not the trendy part that gets me either. It’s not even the cuteness. I like the built-in portion control. 😛
those brownies look amazing!
also, off the subject, but did i tell you that i saw a notepad in hong kong with the same slogan as your blog, “unintentionally with individuality and nonchalantly with sensibility”? it was so funny! i read it and kept thinking it sounded so familiar but couldn’t place it at all until i went back to your blog!
wow, these look so yummy…i love peanut butter so i think i’ll give this recipe a try…thanks
Hey there,
welcome back from down under. I got the ba -love it , love it! Thanks
I just managed to read your comment regarding vegemite. The trick to eating this is you have to spread a generous spread of butter on your toast or muffin first and then the vegemit! And spread the vegemite as a thin layer only. Once you get used to the taste, there is nothing like it. I love the stuff!!
Oh good lord. I just looked at that picture and gained a pound. How do you eat sweets and stay so thin, Mariko (not to embarrass you)! Hey, I run too… lots! It must be something else! 🙂
Hey… you DO eat these things, right? 😀
Well, weight gain or no, I may have to make those anyway…
There is something about these…. I just keep coming back to stare at them mmmmm
I love cupcakes too. I promised myself that their trendiness as the desert du jour will not wreck them for me.
I make these too! But I really fluff up the frosting with the heavy cream and some additional milk. Makes it light and fluffy! I feel like you’re a long lost cousin making the same recipe as me. Passed down in the family archives from our mutual Granny, Epicurious. ha!
Hi Mariko, thanks for sharing the recipe! I made them last night and they are to die for! I love, love, LOVE that PB frosting.