\nRead on for the recipe …<\/p>\n
\nBrownie Cupcakes with Peanut Butter Frosting – Bon Appetit, Jan 2003
\nMakes 10 (I ended up with 12)
\nCupcakes:
\n3\/4 stick unsalted butter, cut into 4 pieces
\n1 1\/4 cups semisweet chocolate chips
\n3 oz unsweetened chocolate, chopped
\n1\/2 cup packed golden brown sugar
\n1\/3 cup sugar
\n2 large eggs
\n1 tsp vanilla extract
\n1\/2 cup all-purpose flour
\n1\/3 cup walnuts, toasted, chopped (I omitted these because I don’t care for walnuts)
\n1\/4 tsp salt
\nFrosting:
\n1 cup powdered sugar
\n3\/4 cup creamy peanut butter (not the old-fashioned kind)
\n1\/2 stick unsalted butter, room temp
\n1\/4 tsp vanilla extract
\n4 tsp, approximately, of whipping cream (optional; I didn’t use any)
\nFor cupcakes: Preheat oven to 350F. Line a cupcake tin with liners. Combine the butter, 1\/2 cup chocolate chips, and unsweetened chocolate on top of a double boiler set over simmering water. Stir until melted and smooth. Remove. (If you’re lazy like me, you can just melt it all in the microwave. Zap in short time increments and stir between each zap.) Whisk both sugars into the chocolate mixture. Whisk in eggs one at a time. Add vanilla then whisk in flour, salt, nuts (if using), and the remaining 3\/4 cup chocolate chips. Scoop the batter into the liners. Bake about 20 minutes. Transfer cupcakes to a rack and allow to cool completely.
\nFor frosting: In a medium bowl place the powdered sugar, peanut butter, unsalted butter, and vanilla. Beat with an electric mixer until smooth. You can add the whipping cream a little bit at a time if the frosting gets too thick. You can probably use milk instead of whipping cream, too.
\nSpread frosting over the cupcakes and enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"
I have always loved cupcakes, even when they weren’t trendy. Today I baked Brownie Cupcakes with Peanut Butter Frosting. I had cut out the recipe from Bon Appetit in 2003 but just got around to making them. The cake part … Continue reading