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09 Jun 2010 Guest Recipe: Mini Peanut Butter Brownie Cupcakes

WHOOOHOOOOO!!!! My friend Louise is generously sharing this recipe with us. These little cupcakes are TO DIE FOR. Honestly. I want these for my birthday this year! Louise pulled these lovelies together with the help of Paula Deen, Ina Garten and a good dose of her own creativity.

Louise writes “The recipe for these cupcakes is both very easy and very yummy! For over-the-top goodness, frost with the Peanut Butter Frosting–you can even crown them with chopped, salted peanuts for that salty, sweet thing!” Please, crown with chopped salted peanuts.

My daughter Abby made these for the French exchange students in her dorm.  She not only got kissed,  on both cheeks, by both exchange students, but they also made her  famous.  Students stop her in the hall and ask for these cupcakes.  Dorm residents knock on her door and ask for these cupcakes.  Louise’s Mini Peanut Butter Brownie Cupcakes have defiantly been the highlight of her year at college so far <Sigh.  And to think I sent her there to STUDY. graduate…with a degree…in Biology…in Forensic Genetics…>

Mini Peanut Butter Brownie Cupcakes

from Paula Deen

1 (18 1/2-ounce) package chewy fudge brownie mix (I’ve used Duncan Hines and Ghirardelli, either was fine)
24 miniature peanut butter cups
Peanut Butter Frosting, recipe below
Chopped, salted peanuts

Cupcake Directions

Preheat the oven to 350 degrees F. Line mini-cupcake pan with paper liners. Prepare the brownie mix according to package directions for cake-like brownies. Fill the cups half full with brownie batter. Press 1/2 peanut butter cup into the batter in each muffin cup until the batter meets the top edge of the peanut butter cup. Bake for approximately 10 minutes, until the cupcakes are set. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks.

When cool, frost with Peanut Butter Frosting. Top frosted cupcakes with chopped, salted peanuts for extra yumminess.

Peanut Butter Frosting

from Ina Garten

1 cup confectioner’s sugar
1 cup creamy peanut butter (I use Skippy)
5 TBSP unsalted butter, at room temperature
¾ tsp vanilla extract
¼ tsp kosher salt (omit if using salted butter)
1/3 cup heavy cream

Frosting Directions

Place the confectioner’s sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl as you work. Add the cream and beat on high speed until the mixture is light and smooth.
Frost cupcakes when cool, and top with chopped, salted peanuts.