5 from 2 votes

Peanut Butter Brownie Cupcakes

Peanut Butter Brownie Cupcakes are fudge brownie cupcakes topped with a rich peanut butter sauce and a chocolate glaze. Perfection!

peanut butter brownie cupcakes on a white board


I whipped up a batch of these Peanut Butter Brownie Cupcakes to get the party started. There’s just something magical about a chocolate and peanut butter combination. These cupcakes were divine!

Picture rich fudge brownie cupcakes topped with a peanut butter glaze that is almost like caramel. Then on top of that is milk chocolate and a sprinkling of peanuts.

Biting into one of these is like a piece of chocolate heaven. Read on for the recipe and how you can make a batch for your friends and family.

Why You’ll Love Peanut Chocolate Brownie Cupcakes

  • Easy to make
  • Sweet treat
  • Perfect for chocolate and peanut butter lovers
  • Kids love them
  • Can make for parties
peanut butter brownie cupcakes on a white plate

 Ingredients

Brownie Cupcake

  • Brownie mix
  • Eggs
  • Water
  • Vegetable oil

Peanut Butter Topping

  • Sugar
  • Light corn syrup
  • Smooth peanut butter

Chocolate topping

  • Semi-sweet chocolate chips
  • Salted butter
  • Light corn syrup
  • Chopped peanuts, for garnish (optional)
close up of peanut butter brownie cupcakes

How to Make Peanut Butter Brownie Cupcakes

  • Step One: Preheat oven to 350°F. Place 12 cupcake liners in a muffin tin.
  • Step Two: Combine brownie mix, eggs, water and oil in a large bowl and stir to blend. Add mix to the cupcake liners until almost full. Bake for 30 minutes or until a toothpick inserted in the centre of a cupcake comes out clean. Cool completely.
  • Step Three: After the cupcakes have cooled, begin to make the peanut butter topping by combing sugar and corn syrup in a small pan on the stove on medium heat. Bring to a boil over medium heat then remove from heat. Mix in peanut butter and stir to combine. Drop peanut butter mixture on top of the cupcakes (about 1 teaspoon each). Set aside to cool.
  • Step Four: When the peanut butter topping has cooled, start making the chocolate topping by combining chocolate chips, butter and corn syrup in a small saucepan on the stove. Cook on low heat, stirring constantly, until chocolate has completely melted. Remove from heat. Drop chocolate topping on top of the peanut butter topping (about ½ to 1 teaspoon each). Sprinkle chopped peanuts on top. Let cool.

Equipment Needed

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    peanut butter brownie cupcake on a cupcake stand

    What to Serve With Peanut Butter Brownie Cupcakes

     Variations and Substitutions

    • You can skip the peanuts or add in another type of nut.
    • Try butterscotch sauce instead of peanut butter if you’d prefer or have allergies
    • Add a mini Reese’s chocolate as a topping for a nice finishing touch.
    • Substitute in other types of chocolate chips such as mini chocolate chips or white chocolate chips.

    Storage Instructions

    Once the cupcakes are decorated you can store them for up to 3 days at room temperature in an airtight container.

    You can also store them in an airtight container in the fridge for 5 to 6 days.

    Can I Freeze?

    Yes, you can freeze these brownie cupcakes. Store them in a freezer-safe container for up to 3 months.

    A cut peanut butter brownie cupcake on a cupcake stand

    Chocolate Cupcake Recipes

    You’ll also like Salted Caramel Brownies and Brownie Cheesecake Cups.

    Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.

    If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!

    5 from 2 votes

    Peanut Butter Brownie Cupcakes

    Created by Stacie Vaughan
    Servings 12
    Prep Time 30 minutes
    Cook Time 30 minutes
    Total Time 1 hour
    Fudge brownie cupcakes topped with a rich peanut butter sauce and a chocolate glaze. Perfection!

    Ingredients
     
     

    • 1 package brownie mix 18oz/440g package
    • 2 large eggs
    • cup water
    • ¼ cup vegetable oil

    Peanut Butter Topping

    • cup sugar
    • cup light corn syrup
    • ½ cup smooth peanut butter

    Chocolate Topping

    • ¾ cup semi-sweet chocolate chips
    • 3 tbsp salted butter
    • 1 tbsp light corn syrup
    • chopped peanuts for garnish (optional)

    Instructions

    • Preheat oven to 350°F. Place 12 cupcake liners in a muffin tin.
    • Combine brownie mix, eggs, water and oil in a large bowl and stir to blend. Add mix to the cupcake liners until almost full. Bake for 30 minutes or until a toothpick inserted in the centre of a cupcake comes out clean. Cool completely.
    • After the cupcakes have cooled, begin to make the peanut butter topping by combining sugar and corn syrup in a small pan on the stove on medium heat. Bring to a boil over medium heat then remove from heat. Mix in peanut butter and stir to combine. Drop peanut butter mixture on top of the cupcakes (about 1 teaspoon each). Set aside to cool.
    • When the peanut butter topping has cooled, start making the chocolate topping by combing chocolate chips, butter and corn syrup in a small saucepan on the stove. Cook on low heat, stirring constantly, until chocolate has completely melted. Remove from heat. Drop chocolate topping on top of the peanut butter topping (about ½ to 1 teaspoon each). Sprinkle chopped peanuts on top. Let cool.

    Nutrition

    Serving: 1g | Calories: 438kcal | Carbohydrates: 63g | Protein: 6g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Cholesterol: 39mg | Sodium: 250mg | Fiber: 1g | Sugar: 21g

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    Course Desserts
    Cuisine American
    Keyword Peanut Butter Brownie Cupcakes

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