Peanut Butter Cream Filled Brownie Cupcakes
Brownies
3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
3/4 cup packed light brown sugar
3/4 cup sugar
1/2 cup unsalted butter, melted
1 Tablespoon vanilla extract
2 large eggs, at room temperature
1/2 cup mini chocolate chips
Peanut Butter Filling
1/2 cup powdered sugar
1/2 cup creamy peanut butter (not natural)
4 Tablespoons unsalted butter, softened
1/2 teaspoon vanilla extract
3 1/2 Tablespoons heavy whipping cream
Sift together the flour, cocoa powder and kosher salt. Set aside.
In a bowl of a stand mixer with the paddle attachment, mix together the brown sugar, sugar, butter and vanilla extract on medium speed for 3 minutes.
Add in the eggs, one at a time.
Slowly add in the dry ingredients on low speed until almost combined. Then take a spatula and fold everything together.
Add in the chocolate chips and fold them in.
Line a cupcake pan with cupcake liners. Spray the inside of the cupcake liners. Using an ice cream scoop, scoop the brownie batter into each cupcake liner. Each cupcake should be about 1/2 – 2/3 full. Then take a small spatula or knife and spread the brownie batter so that the tops of the cupcakes are flat.
Bake at 350 degrees for 25 minutes. Cool for 5 minutes in the cupcake pan and then transfer to a cooling rack to cool completely before filling.
To make the filling:
Sift the powdered sugar. Set aside.
In a bowl of a stand mixer with the paddle attachment, mix together the peanut butter, butter and vanilla extract on medium speed for about 3 minutes.
Slowly add in the powdered sugar.
Then add in the heavy whipping cream and mix on medium high speed for 3 minutes.
Cool the cupcakes before filling them! Put the filling in a piping bag fitted with a round decorating tip. Take a brownie cupcake and insert the decorating tip into the cupcake, all the way down to the bottom. Squeeze the peanut butter filing into the brownie cupcake.
Continue filling all of the cupcakes. Enjoy!
