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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
  • Total Time
    Prep: 15 min. Bake: 15 min. + cooling
  • Makes
    1 dozen


  • 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


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

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Average Rating:
  • LindaVietmeier
    May 23, 2020

    Easy and impressive!

  • KristiBenshoof
    Jan 7, 2018

    No comment left

  • Donna
    Dec 14, 2017

    I made them following the recipe exactly, they were amazing. My friend who doesn't eat sweets fell in love with them. Now I'm making my second batch for a neighbor.

  • xxcskier
    Apr 21, 2017

    Easy and delicious, my husband shared these with some of his co workers needless to say they were gone in an instant, everyone loved them. I liked this recipe as I had everything on hand to make them. No special grocery store trips!

  • tammycookblogsbooks
    Mar 23, 2017

    These cupcakes are really good. The peanut butter filling is creamy, while the brownie is moist. I made one change to the recipe using my homemade brownie batter instead of the packaged brownie mix. I had extra batter so I just baked it in a separate pan making actual brownies.

  • mandapandapants
    May 29, 2016

    No comment left

  • buffetfan
    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 Volunteer Field Editor highly recommends this recipe.

  • PamField
    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?

  • mamaknowsbest
    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

  • L5Baking
    Jun 25, 2013

    No comment left