This was another Pinterest recipe for the band. Honestly I didn't think they were that great, but the band loved them so I decided to put them on the blog. The brownie cupcakes were fine, it was the peanut butter frosting that I had problems with. Now don't get me wrong, I love peanut butter (a lot), but I thought this frosting was too much like straight-up peanut butter and not enough like frosting. It was still quite dense, and in my opinion not fluffy enough to be frosting. I don't know if it's just the recipe or if I didn't mix the ingredients correctly or what. I guess you'll just have to take a chance and try it for yourself!
Brownie Cupcakes with Peanut Butter Frosting
- 2/3 cup canola oil
- 1/2 cup butter, melted
- 8 tablespoons cocoa powder
- 4 eggs
- 1 1/2 cups sugar
- 2 teaspoons vanilla
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cup semi-sweet chocolate chips
- 1 cup creamy peanut butter
- 1 cup confectioners sugar
- 5 tablespoons unsalted butter, softened to room temp
- 1 teaspoons vanilla extract
- ¼ teaspoons salt
- 2 tablespoons heavy cream
- Pre-heat oven to 350. Line a standard 12 cup muffin tin with paper cups. Line an 8 inch square pyrex dish with parchment paper and grease.
- Mix canola oil and butter, add cocoa and stir until well blended.
- Beat eggs with a mixer. Add sugar and vanilla, beat well. Add flour and salt. * Stir in chocolate chips.
- Fill the muffin tins about 3/4 of the way full, using about half of the brownie batter. Spoon the other half into the prepared pyrex dish.
- Bake the cupcakes for about 8-10 minutes and the pan brownies for about 18-23 minutes. Allow to cool completely before frosting. Using the parchment paper lift the brownies from the pan and allow to cool before cutting into shapes.
- Frosting: In the bowl of a stand mixer with a paddle attachment (or an electric handheld mixer), add the peanut butter, confectioners sugar, butter, vanilla and salt. Mix on medium-low speed until creamy and smooth. Slowly add the cream and beat on very high speed until the mixture is light and fluffy.
- To assemble the cupcakes take the cooled brownies and using a 1 inch heart shaped (or any other fun shape you may desire) cookie cutter and cut out 12 hearts. Frost or pipe as desired and top each cupcake with a heart.
- If you do not want to make brownie hearts, just use the remaining batter to make 12 more cupcakes and double the frosting recipe.
- * I realized in the directions that it never says when to add the baking powder, so I just added it with the flour and salt.
from Half Baked Harvest