Fudgy Brownie Cupcakes with Peanut Butter Frosting

By Stef -

I failed to see the word "fudgy" in the title before I made these, so was surprised when they turned out dense instead of light and fluffy. They really are the consistency of brownies and are awesomely dense and buttery. This recipe only made 18 instead of 24, and as you can see, they definitely weren't overflowing, so I don't know what happened there. I cut down the sugar quite a bit, so the cupcakes were a bit bitter on their own, but were perfectly sweet with the frosting, which really is amazing frosting. They get a 7.5 and the recipe came from melskitchencafe.com.

BROWNIE CUPCAKES:

  •  1 cup butter (2 sticks, 8 ounces) 
  •  1/2 cup (3 ounces) semisweet chocolate chips 
  •  1 1/2 cups (11.25 ounces) lightly packed brown sugar I used 1 C. and 2 TBS
  •  1 tablespoon vanilla extract 
  •  3 large eggs 
  •  1 cup (5 ounces) all-purpose flour 
  •  3/4 cup (2.25 ounces) unsweetened cocoa powder 
  •  1 teaspoon baking powder 
  •  1/2 teaspoon salt 

PEANUT BUTTER FROSTING:

  •  6 tablespoons (3 ounces) butter, softened 
  •  3/4 cup (6.75 ounces) creamy peanut butter 
  •  2 cups (8 ounces) powdered sugar 
  •  Pinch of salt 
  •  1/2 teaspoon vanilla extract 
  •  1/4 cup heavy cream, plus more if needed for consistency 
  •  Mini peanut butter cups for garnish (optional)

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