Brownie Peanut Butter Cupcakes

Brownie Cupcakes with a Peanut Butter Cup Surprise

This is the dessert that wins bake sales without effort. A boxed brownie mix gets prepared as directed, then a whole mini peanut butter cup gets pressed into the center of each cupcake before baking. The candy partly melts into the brownie batter as it bakes, leaving a gooey peanut butter center inside a fudge cupcake.

Pressing the candy down so the top edge sits even with the batter surface is the technique that determines the result. Push it deeper and the candy disappears entirely; leave it sitting on top and the chocolate shell scorches. Even with the surface gives you a peek of melty peanut butter cup at the center of the finished cupcake.

The muffin tin format makes these portable and portion-controlled, perfect for school lunches, potlucks, and gift trays. A standard 21-ounce brownie mix gives you exactly 12 cupcakes; smaller mixes will fall a few short.

Pro Tips

• Fill the muffin cups only ⅔ full as directed. Overfilling causes the batter to overflow and bake unevenly around the candy.
• Use foil or parchment paper liners. Standard paper liners can stick to the gooey peanut butter center when peeled.
• Pull the cupcakes when the brownie tops look set but still slightly soft. Overbaking dries out the surrounding fudge.
• Cool fully in the muffin tin before lifting. Hot peanut butter cups smear and tear the cupcakes apart.

Variations

• Swap mini peanut butter cups for Rolos, Hershey’s Kisses, or chocolate-covered caramels for different stuffed centers.
• Drizzle cooled cupcakes with peanut butter thinned with a little oil for a glossy finish.
• Top with a dollop of whipped cream and crushed peanuts for a sundae-style serve.