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

Peanut Butter-Filled Brownie Cupcakes Recipe

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4.5 21 20
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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
TOTAL TIME: Prep: 15 min. Bake: 15 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 15 min. + cooling
MAKES: 12 servings

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 large egg
  • 1/4 cup sugar
  • Confectioners' sugar

Nutritional Facts

1 cupcake: 328 calories, 18g fat (5g saturated fat), 40mg cholesterol, 201mg sodium, 39g carbohydrate (27g sugars, 2g fiber), 5g protein

Directions

  1. Preheat oven to 350°. 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.
  2. Fill paper-lined muffin cups one-third full with batter. Drop filling by teaspoonfuls into the center of each cupcake. Cover with remaining batter.
  3. Bake 15-20 minutes or until a toothpick inserted in brownie portion comes out clean. Cool 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.
Originally published as Peanut Butter-Filled Brownie Cupcakes in Country Woman April/May 2009, p22

Reviews for Peanut Butter-Filled Brownie Cupcakes

AVERAGE RATING
(20)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed May. 3, 2016

"A definite keeper! I made two batches of these for two separate functions at school. They were a hit. Another reviewer mentioned they had made a mini version. That's what I did and they were amazing. Very rich so a mini version is perfect. Keep an eye on the baking time if you make the minis. I put 1/2 - 1 tsp of brownie batter in the mini cup, topped with 1/4 tsp of peanut butter mixture then 1/2 - 1 tsp brownie batter on top. Some peanut butter came through but it just made for an interesting look. When I made minis I got 48. Perfect for a crowd! This Voluntary Field Editor highly recommends this recipe."

MY REVIEW
Reviewed Nov. 6, 2014

"These look amazing and I was all in until I got to the cream cheese ingredient. Was wondering if I could sub the cream cheese filling for a mixture of peanut butter and powdered sugar. Any thoughts?"

MY REVIEW
Reviewed Apr. 3, 2014

"Even when I made a mistake these were great! The first time I made these I forgot to add the sugar to the cream cheese mix. No one could tell! I now make them the correct way. When I make them I use a full/family size brownie box and double the cream cheese filling. The end result is a total of 30 cupcakes. This is the kind of recipe that the most difficult part is waiting for them to cool"

MY REVIEW
Reviewed Mar. 28, 2013

"My diet-conscious son ate two!"

MY REVIEW
Reviewed Feb. 4, 2013

"Delicious! & I love that you are from Chambersburg!(where I was born & my grandparents live)"

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