Peanut Butter Brownie Cupcakes
Peanut Butter Brownie Cupcakes are fudge brownie cupcakes topped with a rich peanut butter sauce and a chocolate glaze. Perfection!
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
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)
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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What to Serve With Peanut Butter Brownie Cupcakes
- Chocolate Rice Krispies
- Brownie Mix Cookies
- Fudge Nut Bars
- Peanut Butter Cookie Cups
- Chocolate Chip Cookie Coffee Milkshake
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.
Chocolate Cupcake Recipes
- Banana Chocolate Chip Cupcakes
- Death by Chocolate Cupcakes
- Chocolate Peanut Butter Cupcakes
- S’mores Cupcakes
- Reese’s Peanut Butter Cupcakes
You’ll also like Salted Caramel Brownies and Brownie Cheesecake Cups.
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Peanut Butter Brownie Cupcakes
Ingredients
- 1 package brownie mix 18oz/440g package
- 2 large eggs
- ⅓ cup water
- ¼ cup vegetable oil
Peanut Butter Topping
- ⅓ cup sugar
- ⅓ 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.
Equipment
Nutrition
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.
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Oh my goodness. I want to reach out and grab one of these. If dessert isn’t chocolate, I’m usually not that interested lol!
Thanks for sharing, Stacie.