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Reese's Peanut Butter Cup Brownie Cupcakes

Source of Recipe

Margarita R.


Recipe Introduction

"A decadent brownie cupcake with a Reese's Peanut Butter cup baked inside!"

List of Ingredients

8 ounces semisweet or bittersweet chocolate, coarsely chopped
1/2 cup (1 stick) unsalted butter, cut into pieces at room temperature
1 cup sugar
3/4 tsp. salt
3 large eggs
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder, sifted
12 Reese’s Peanut Butter Cups



Recipe

Preheat oven to 350°F.

Line a standard size muffin tin with cupcake liners. Melt the chocolate and butter by placing in a large heatproof bowl or a double boiler, and setting over a pan of simmering water. Stir occasionally just until melted, it takes about 5 minutes.

Remove bowl from heat. Whisk in sugar and salt until mixture is smooth; whisk in eggs to combine. Gently whisk in flour and cocoa, just until smooth (do not overmix).
Spoon 1 heaping tablespoon of batter into each cup. Place 1 peanut butter cup on top, gently pressing into the batter. Top with 2 more tablespoons of batter, covering the peanut butter cup completely.

Bake for about 35 minutes, rotating halfway through, and until a cake tester inserted halfway in centers (above peanut butter cup) comes out with a few moist crumbs attached.

Cool on wire rack.


Cupcakes can be stored up to 3 days in an airtight container at room temperature.


MAKES 12 CUPCAKES