Peanut Butter-Filled Brownie Cupcakes Recipe

Peanut Butter-Filled Brownie Cupcakes Recipe photo by Taste of Home

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I have made this outstandingly delicious recipe for years. These rich cupcakes are sure to delight everyone you make them for. —Carol Gillespie, Chambersburg, Pennsylvania

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Peanut Butter-Filled Brownie Cupcakes Recipe

Prep: 15 min. Bake: 15 min. + cooling

Yield: 12 Servings

15 15 30

Ingredients

1 package fudge brownie mix (8-inch square pan size)
1/2 cup miniature semisweet chocolate chips
1/3 cup creamy peanut butter
3 tablespoons cream cheese, softened
1 egg
1/4 cup sugar
Confectioners' sugar

Directions

Prepare brownie batter according to package directions; stir in chocolate chips. For filling, in a small bowl, beat peanut butter, cream cheese, egg and sugar until smooth.
Fill paper-lined muffin cups one-third full with batter. Drop filling by teaspoonfuls into the center of each cupcake. Cover with remaining batter.
Bake at 350° for 15-20 minutes or until a toothpick inserted in brownie portion comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust tops with confectioners' sugar. Store in the refrigerator. Yield: 1 dozen.

Nutritional Facts 1 cupcake equals 328 calories, 18 g fat (5 g saturated fat), 40 mg cholesterol, 201 mg sodium, 39 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Peanut Butter-Filled Brownie Cupcakes in Country Woman April/May 2009, p22