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Peanut Butter Brownie Cupcakes




Source of Recipe


Paula Deen


Recipe Introduction


Absolutely amazing taste!!! Mr. Kim called them some thing obscene (in a good way). Paula Deen recommends Duncan Hines brownie mix and I used Ghirardelli (wow) and I also embellished them with a little Peanut Butter Ganache (my own concoction). This is so easy and so good! One BIG difference, though. The recipe says that it makes 24 cupcakes. I had 12 perfect cupcakes. Can’t explain that!


List of Ingredients




1 (18 1/2-ounce) package chewy fudge brownie mix (recommended: Duncan Hines)
1 (12-ounce) package peanut butter chips or 24 miniature peanut butter cups


Recipe



Preheat the oven to 350 degrees F. Line 24 regular muffin cups with paper cupcake liners.

Prepare the brownie mix according to package directions for cake-like brownies. Fill the cups half full with brownie batter. Place about 1 tablespoon peanut butter chips in the center of the batter, or press 1 peanut butter cup into the batter in each muffin cup until the batter meets the top edge of the peanut butter cup.

Bake for 18 to 20 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. Store in an airtight container.

PEANUT BUTTER ‘GANACHE’:
¾ c. peanut butter chips
¼ c. heavy cream, scalded

In a bowl combine the remaining 3/4 cup chips and the cream, scalded, let the chips soften, and whisk the mixture until it is smooth. Let the icing cool completely, whisk it until it is fluffy, and spread it on the cupcakes.