Mind-Blowing Brownie Cupcakes
Need a little taste of bliss? Go ahead and spoil yourself into euphoria. One of these babies is all it will take.
Ingredients:
CUPCAKES:
6 tbsp (3/4 stick) unsalted butter, cut into 4 pieces
1 1/4 cups semisweet chocolate chips (about 8 oz)
3 oz unsweetened chocolate, chopped
1/2 cup (packed) golden brown sugar
1/3 cup sugar
2 large eggs
1 tsp vanilla extract
1/2 cup all-purpose flour
1/4 tsp salt
FROSTING:
1 cup powdered sugar
3/4 cup creamy peanut butter (do not use old-fashioned or freshly ground)
1/4 cup (1/2 stick) unsalted butter, room temperature
1/4 tsp vanilla extract
4 tsp (about whipping cream (optional... I have even used skim milk)
Chocolate shavings or chocolate sprinkles
CUPCAKES: Preheat oven to 350F. Line 10 standard (1/3 cup) muffin cups with paper liners. Combine butter, 1/2 cup chocolate chips, and unsweetened chocolate in top of double boiler set over simmering water. Stir until mixture is melted and smooth. Remove from over water. Whisk both sugars into chocolate mixture, then whisk in eggs 1 at a time. Whisk in vanilla, then flour, salt, and remaining 3/4 cups chocolate chips. Divide batter among prepared muffin cups (about 1/4 cup for each). Bake cupcakes until tester inserted into center comes out with moist crumbs attached, about 20 minutes. Transfer cupcakes to rack and cool completely.
FROSTING: Put powdered sugar and next 3 ingredients in medium bowl. Using electric mixer, beat until mixture is smooth, adding whipping cream by teaspoonfuls if frosting is too thick to spread.
Spread frosting in swirls over top of cupcakes. Sprinkle with chocolate shavings or chocolate sprinkles. (Can be made 1 day ahead. Store in single layer in airtight container at room temperature.)
