You know what’s better than brownies? Brownies with frosting. And what’s even better than that? Reese’s brownie cupcakes with peanut butter cupcakes melted in and peanut butter frosting on top! These are peanut butter heaven in a cupcake mold.
I’m still perfecting my from-scratch cake baking, so this one uses boxed brownie mix, which makes the process much simpler and just as delicious. For more on baking from scratch, stay tuned! I’m practicing to get them just right.
Your brownie cupcake ingredients:
- 1 box of brownie mix (I used Duncan Hines)
- 2 eggs
- 1/2 cuvegetable oil
- 1/4 cup water
- 1 bag Reese’s peanut butter cups, chopped
Your frosting ingredients:
- 1 cup of creamy peanut butter
- 1/2 cup (1 stick) of butter, softened
- 2 cups confectioners sugar
- 1 tsp vanilla extract
- 1 tsp milk (optional)
First, mix your brownies according to the package’s directions. Mix in your cut-up Reese’s and divide the batter into your lined cupcake pan until the cups are 2/3 full.Bake according to the package’s instruction. I baked mine on 350 degrees for about 25 minutes. Use a toothpick to determine if they’ve baked all the way through.
While the brownies bake, begin mixing your frosting. Mix together the softened butter and the packed creamy peanut butter until they are completely blended. Beat in the vanilla extract and slowly add in the sugar. Continue beating for several minutes until the frosting becomes smooth no longer grainy. Only add the milk if it needs a little more moisture to change the texture. Once the Reese’s brownie cupcakes have completely cooled on the cooling rack, top them with this deliciously sweet and creamy peanut butter frosting and garnish with chopped Reese’s peanut butter cups. Enjoy!