Fudgy Peanut Butter Cup Brownies: Decadent Cupcake Recipe

On Father’s Day I told my husband I was making a healthy dessert. He went fishing, and what started as an innocent plan turned into something far more decadent.

I suppose that technically makes me a liar. But I am a happily guilty one—my belly and I agree it was worth it.

Here’s how it unfolded.

I found a box of brownie mix in the cupboard that had been there forever. Normally I’m a stickler for scratch brownies, but a sale and a coupon had led me to buy a box of Ghirardelli Dark Chocolate Brownie Mix. It sat on the shelf waiting for the right moment.

That moment came when I was reorganizing the pantry and the box tumbled into view. As I reached for it, a jar of peanut butter slid out and smacked my foot. If that’s not a sign, I don’t know what is.

I mixed the brownie batter, spooned it into a lined muffin tin, and dropped a creamy peanut butter ball into the center of each cup. I added a little more batter to cover the peanut butter, and slid the pan into the oven.

They emerged from the oven looking irresistible.

Then I topped each warm brownie cupcake with chopped dark chocolate so the pieces melted into a glossy layer. I spread the melted chocolate smoothly with a butter knife so the finish looked neat and shiny.

The finished cupcakes were rich, fudgy, and just a little messy in the best possible way.

You can eat them warm for a gooey, spoon-worthy treat—the peanut butter center melds with the molten chocolate—or let them cool to room temperature so the chocolate firms up for a tidier bite. Either way, they’re indulgent and satisfying.

Fudgy Peanut Butter Cup Brownie Cupcakes

Rebecca Lindamood

Individual dark chocolate brownie cupcakes stuffed with creamy peanut butter balls and topped with melted dark chocolate—rich, easy to make, and perfect for any occasion.

Ingredients

1 package 20 ounces brownie mix (or one batch of your favorite homemade brownie recipe)
1 batch of peanut butter balls prepared without chocolate coating
non-stick cooking spray
1 cup chopped dark chocolate

Instructions

Preheat the oven to 350°F (175°C). Prepare the brownie batter according to the package directions or your homemade recipe.
Line a 12-cup muffin tin with double paper liners and lightly spray them with non-stick cooking spray. Divide the batter among the liners, filling each no more than two-thirds full. Press one peanut butter ball into the center of each cup, then smooth a bit more batter over the top to cover the filling. Bake 28–32 minutes, or until set.
Allow the cupcakes to rest in the pan for about 1 minute, then transfer them to a cooling rack. While they are still hot, sprinkle a single layer of chopped dark chocolate over the tops. Let sit for about 5 minutes until the chocolate shines and melts, then gently spread it with a butter knife or small offset spatula for a smooth finish.
Serve warm for a gooey, spoon-ready experience, or let the cupcakes cool to room temperature so the chocolate firms up for cleaner slices.
Store leftovers covered at room temperature for up to a week.