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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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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 egg
  • 1/4 cup sugar
  • Confectioners' sugar

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.

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

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.

Reviews for Peanut Butter-Filled Brownie Cupcakes

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
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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)

MY REVIEW
Reviewed Dec. 14, 2012

Everytime (which has been many) I make these delicious cupcakes I am asked for the incredible recipe.

MY REVIEW
Reviewed Jan. 13, 2012

Pretty awesome. I made in little mini muffin tins and they were super good.

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