Valentine Brownie Cupcakes with Peanut Butter Frosting Recipe :-Oh, this cream! Don’t make me cry. I was going to put cream cheese filling on top of these fudgy brownie cupcakes at first, but let’s be honest. As soon as the cupcakes were cool, I went straight for the peanut butter jar. That’s really all there is to the frosting recipe. The heavy cream is my secret element.
Believe me. Heavy cream is perfect for filling. It makes the fluffiest, nicest frosting ever. It also makes it easy to pipe or spread filling on the cupcake. Also, yes. You can’t help but take a bite from the frosting bowl.
Valentine Brownie Cupcakes with Peanut Butter Frosting Recipe
Ingredients :
Cupcakes
- 1/2 cup (113g) unsalted butter
- 3/4 cup packed light brown sugar
- 1/2 cup unsweetened cocoa powder
- 1 Tablespoon pure vanilla extract
- 2 large eggs, at room temperature
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 2/3 cup all-purpose flour (spooned & leveled)
Peanut Butter Frosting
- 5 Tablespoons (71g) unsalted butter, softened to room temperature
- 1 cup creamy peanut butter
- 1 cup confectioners’ sugar
- 1/3 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- chocolate sprinkles
Instructions :
Warm the oven up to 375°F (191°C). Cupcake cups should be put in a 12-cup muffin pan.
Get the cupcakes ready: In a big bowl that can go in the microwave, melt the butter. Add the sugar and mix well.
Then, heat the mixture in the microwave for about one minute. Mix it up again until it’s smooth.
Add the eggs and vanilla and mix them in. Put the flour, baking powder, cocoa powder, and salt in a different bowl and mix them together. Slowly add to the wet ingredients and mix well until everything is well mixed.
Most of the way to the top of the muffin tins. As soon as the muffin tin is ready, bake the muffins for 8 to 10 minutes. Mine took just under 9 minutes. Let it cool all the way down.
Get the frosting ready: Using an electric handheld mixer or stand mixer fitted with the paddle attachment, beat softened butter on medium speed for 1 minute until completely smooth and creamy.
When you add the peanut butter, beat on medium-high speed until the two are mixed. The milk, vanilla extract, salt, and confectioners’ sugar should all be added.
Beat at a slow speed for 20 seconds, and then slowly speed up to a fast speed. Beat on high for 1 minute. Frost cupcakes that have cooled down. Top with chocolate sprinkles, if desired.
Notes :
Plan ahead and freeze Cupcakes can be made ahead of time and kept at room temperature for one day if they are covered.
You can also make the frosting a day ahead of time, cover it, and put it in the fridge until you’re ready to use it. Decorate and put together the cupcakes right before serving.
For three days, cupcakes that have been left over can be kept at room temperature or in the fridge with a tight lid. You can freeze cupcakes for up to two to three months, iced or not. Let it thaw in the fridge overnight.
Extra Tools (affiliate links):Cupcake liners, a 12-cup muffin pan, a glass mixing bowl, a whisk, an electric mixer (handheld or stand), disposable or reusable piping bags, and Wilton Tip for 1M Piping
Boxed Mix: You could short-cut things by using brownie mix from a box, but you would have to change the frosting because the peanut butter frosting recipe below only makes enough for 10 to 12 cupcakes.
How many: It depends on how full the muffin tins are, but you could get 8 to 12 cupcakes. I put about two thirds of the way full in mine.
