Peanut Butter-Filled Brownie Cupcakes
TOTAL TIME: Prep: 15 min. Bake: 15 min. + cooling
YIELD: 1 dozen.
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
Ingredients
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1 package fudge brownie mix (8-inch square pan size)
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1/2 cup miniature semisweet chocolate chips
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1/3 cup creamy peanut butter
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3 tablespoons cream cheese, softened
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1 large egg
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1/4 cup sugar
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Confectioners' sugar
Directions
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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.
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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.
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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.
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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