Print Options

Back to Peanut Butter-Filled Brownie Cupcakes >

Include these items:

Select reviews >

Taste of Home Logo

Peanut Butter-Filled Brownie Cupcakes

 Peanut Butter-Filled Brownie Cupcakes
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
12 ServingsPrep: 15 min. Bake: 15 min. + cooling


  • 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


  • 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.
  • 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 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.
Nutritional Facts: 1 cupcake equals 328 calories, 18 g fat (5 g saturated fat), 40 mg cholesterol, 201 mg sodium,

2 of 2

Peanut Butter-Filled Brownie Cupcakes (continued)

Nutritional Facts: 39 g carbohydrate, 2 g fiber, 5 g protein.