Sunday, May 16, 2010

Peanut Butter Brownie Cupcakes

Today I had this incredible need to bake, which worked out well because I had a lot to make. I've had so little motivation to cook lately so this surge was nice. Not only did I knock out both of the desserts for tomorrow's staff meeting (including this recipe), I also finished up the sherbet from last night (no post on that yet), started tomorrow's dinner (you'll have to wait) and made our dinner. It was pretty productive. So let's start with this one. I can't post about the cake yet because I haven't tried it. These, we have sampled.

Now I know this is a non-recipe. It's pretty simple. I can sum it up for you: make some brownies but put them into cupcake wrappers instead of a baking dish, stick a Reese's in the center, and bake them for 18 minutes. That's it. But I would actually bake them for a little bit less. Mine baked a little too long and are a little bit chewier than I'd prefer. But oh boy are they good! I would make these again in a pinch.

For reference purposes: we used Ghirardelli Triple Chocolate brownie mix. I did absolutely nothing to lighten this recipe.

For trivia purposes: his grandma used to be best friends with a Little Ms. Ghirardelli - daughter of the Mr. Ghirardelli who created the chocolate factory. They used to go and eat chocolate there when she was little.

reeses

Peanut Butter Brownie Cupcakes
Cooking with Paula Deen

1 18.5 oz package chewy fudge brownie mix (recommended: Duncan Hines)
1 12 oz package peanut butter chips or 24 miniature peanut butter cups

1. Preheat the oven to 350 degrees F. Line 24 regular muffin cups with paper cupcake liners.

2. Prepare the brownie mix according to package directions for cake-like brownies. Fill the cups half full with brownie batter. Place about 1 tablespoon peanut butter chips in the center of the batter, or press 1 peanut butter cup into the batter in each muffin cup until the batter meets the top edge of the peanut butter cup.

3. Bake for 18 to 20 minutes, until the cupcakes are set. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks. Store in an airtight container.

Yield: 2 dozen

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