Fudgy Brownie Cupcakes with The Best Peanut Butter Frosting
These fudgy brownie cupcakes are amazing, but what really takes the cake is the creamy, fluffy, best peanut butter frosting ever!
Get ready for… THE BEST PEANUT BUTTER FROSTING ON THE FACE OF THE PLANET!
Because, seriously, as delicious as the brownie cupcakes are, that peanut butter frosting is what I’ve been searching for my whole life.
I’ve made too many peanut butter frosting recipes over the years to really keep track of, but this version is perfection.
So light and fluffy and creamy.
Talk about the perfect compliment to those decadent, fudgy, brownie cupcakes. And even though it’s super soft, it’s also pipeable if you want the pretty swirls.
Although, listen, I’m not going to judge if you just slather some of that frosting on top of a cupcake with the back of a spoon and call it good. Especially if it means you’re a few seconds closer to brownie + peanut butter heaven.
Plop a mini peanut butter cup on top of that peanut buttery cloud of frosting, and you have one heck of a delicious cupcake.
Brownie cupcakes are kind of where it’s at.
Instead of worrying about achieving a tender crumb and perfectly domed top and light and fluffy texture as one might do (who me?) with your typical cakey cupcake, you just throw all that criteria out the window, because in this case, you really are after dense and fudgy and decadent.
They are so easy to make! Like, dangerously easy.
P.S. those peanut butter cups you see on top are probably my favorite storebought treat in the history of ever. EVER. Trader Joe’s dark chocolate peanut butter cups (TJDCPBC for short). I cannot be trusted when a tub of those babies are in my house. So it’s no surprise that my selflessness only extends so far – you better believe I wasn’t going to put a WHOLE peanut butter cup on each cupcake when they were not destined for my enjoyment. #honesty #halfisbetterthannone #yougetwhatyougetandyoudontthrowafit
If you are thinking that I really DO have a serious case of brain fog posting these brownie cupcakes late tonight when I already have a pretty great brownie cupcake recipe in the archives already, you probably aren’t alone.
Jeez, Mel, go get some sleep and come back refreshed and aware of your life and recipes, for Pete’s sake (!!).
But I promise I was fully aware of those older brownie cupcakes when I decided to post this one.
In all honestly, these brownie cupcakes are better. It pains me to admit that, but they are. I messed around with the recipe using melted chocolate in the batter in addition to cocoa powder, among other things, and that was not the worst decision ever.
They are fudgier. Softer. And really just better. Although you can’t go wrong with either cupcake recipe (the peacemaker and confrontation-avoider in me has to at least say that).
But the main reason for this recipe post? That peanut butter frosting.
It is the stuff dreams are made of. And it’s not meant for brownie cupcakes alone. I can’t wait to hear what you dream up to slather it on! Cakes, cookies, cinnamon rolls. The options are endless. Enjoy!
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Fudgy Brownie Cupcakes with The Best Peanut Butter Frosting
Ingredients
Brownie Cupcakes:
- 1 cup (227 g) salted butter
- ½ cup (85 g) semisweet chocolate chips
- 1 ½ cups (318 g) lightly packed brown sugar
- 1 tablespoon vanilla extract
- 3 large eggs
- 1 cup (142 g) all-purpose flour
- ¾ cup (64 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
Peanut Butter Frosting:
- 6 tablespoons (85 g) salted butter, softened
- ¾ cup (191 g) creamy peanut butter
- 2 cups (228 g) powdered sugar
- Pinch of salt
- ½ teaspoon vanilla extract
- ¼ cup heavy cream, plus more if needed for consistency
- Mini peanut butter cups for garnish, optional
Instructions
- Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners and set aside (if you only have one muffin tin, you can halve the recipe or bake in two separate batches).
- For the cupcakes, in a large microwave-safe bowl, add the butter and chocolate chips. Microwave for one minute intervals, stirring in between, until the mixture is melted and smooth. Add the brown sugar and vanilla and mix (it will appear grainy; that’s ok!). Add the eggs and mix until well-combined.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Add to the wet ingredients and mix until just incorporated and no dry streaks remain.
- Divide the batter evenly among the prepared muffin tins, filling the cups about 2/3 full. Bake for 10-12 minutes until they are no longer jiggly in the center (don’t overbake or the texture might be crumbly).
- Let the cupcakes cool for a few minutes in the pan before removing them to a wire rack to cool completely.
- For the frosting, in a stand mixer fitted with the paddle or whisk attachment or in a large bowl using a handheld electric mixer, whip together the butter and peanut butter until creamy and smooth, 1-2 minutes. Add the powdered sugar and mix on low speed until it is mostly incorporated. Add the salt, vanilla and heavy cream and mix until light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed. Add additional heavy cream and whip thoroughly if needed for a softer frosting.
- Frost the cooled cupcakes and garnish with a peanut butter cup, if desired. Store the frosted (or unfrosted) cupcakes in the refrigerator until serving.
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe
So following a few of the more fun younger folks on socials and I find one name that keeps popping up. Mel’s Kitchen Cafe “IS NEVER WRONG” on a recipe or how she changes a recipe up………… well this recipe is no different. Brownie cupcakes have always been my fav, at times with a buttercream topping and at times with a creamcheese topping.. This with the PB frosting is DEAD ON DELICIOUS!!!!
This recipe was a huge hit! I was worried about the comments saying the cupcakes were crumbly, but I was baking the cupcakes on a Wednesday evening for a Saturday afternoon party. I tried one out of the oven and it was a little crumbly. For the rest, I let them cool until still slightly warm, individually saran-wrapped them, and froze them until Friday night (wrapping them while they’re still a little warm before freezing allows the moisture to remain so you don’t get a dry cake out of the freezer). I let them thaw in the fridge and made the frosting & frosted them on Saturday. When we ate them they were a great texture – nice and fudgy! The frosting was SO good!
Some of my cupcakes did sink a bit, but they are more like brownies than cupcakes and brownies do tend to sink. I used a piping tip to frost them so it was super easy to disguise the sinking. More of the frosting to enjoy! Also yielded 17 full cupcakes plus one little half of one that became my taste test.
I used the frosting for a chocolate cake then sprinkled chopped peanut butter cups over the top. I like (not love) peanut butter, but this frosting is to die for! So, so good.
Hi Mel – any chance you know about how many cups of frosting this recipe makes? Thanks so much!
I’m not exactly sure, but it’s probably right around 3 cups.
When you say “muffin tins” do you mean muffin size or cupcake size? I have both.
Just standard muffin size (I wasn’t aware there was a difference between muffin tins and cupcake tins – I use mine interchangeably).
Hi Mel! This frosting was delicious!
I have a lot left over and I was wondering… could you add some ingredients and possibly make it into delicious cookies? I feel silly asking this but I was just wondering what your thoughts are on this creation. Maybe adding flour? oatmeal? baking powder or soda? hmmm let me know what you think!!
I’m honestly not sure – I think it would probably take a bit more flour, but it’s worth a try!
Delicious!! Made these today and they are so rich and yummy, and I love the texture! I used dark cocoa and dark chocolate so they’re probably richer than normal lol! The peanut butter frosting is lovely; I added more peanut butter than you called for, and also used a chocolate buttercream I had in the fridge. My husband was ecstatic with them and said they were ridiculous!
It’s my son’s birthday today, and he requested chocolate cake with peanut butter frosting. I knew where to look first, and you have not let me down! Excited to try this! Thank you!
I had a dream about this pb frosting on your chocolate swig cookies! Seriously! Have you done that?! Because I’m thinking I need to make it happen soon! 🙂
Um, no, but now you have me thinking I need to try it…like today!
Haha. Hoping to do it this week! Let me know if you make it!
The brownie cupcakes came out oh so good! I only got 17 cupcakes from it but,it was very good. To comment on my post about being worried that the cupcakes would sink or be undercooked?,that absolutely did not happen! I think maybe people are over mixing the dry with the wet ingredients at the end? It does say just until incorporated. Over mixing might make them too heavy and might cause the sinking……..what do you think Mel? But overall,this was one of the best brownies I have ever baked so far! Thank you very much for the recipe!
The brownie cupcakes are in the oven right now,lol! I am really hoping that they turn out good. I read a lot of the reviews about them coming out of the oven undercooked and sinking in the middle? I’m sorry but,I hope mine do not do either of that. I’m going to cross my fingers and just hope for the best. I will let you know how they turn out. I’m neither amateur or professional Baker but,I definitely know what I’m doing. Just wanted you to know that,I guess lol.
I do love these! Can’t quite cool it the right time! I overcooked the first time and they are definitely undercooked at 12 minutes and sunken.
I’m in a high altitude area and mine always sink in the middle, but still the best cupcakes ever! Obsessed with the frosting. SO decadent
Loved it!!!!!!
My 9 year old son made these by himself with minimal help and they turned out delicious!
Yay! Tell him way to go!
So I am only reviewing the frosting. I had already baked a chocolate cake and was looking for a tasty peanut butter frosting. I’m so glad I found this one. So creamy and delicious! This is my forever go-to for peanut butter frosting.
I’m baking these as we speak. I’m wondering if you’ve ever made them into mini cupcakes? Bake time if you were to do that? Bite brownie with PB frosting sounds heavenly!
I haven’t made them like that…but I’d check them after 7-9 minutes.
These are amazing! So fudgy and delicious and that frosting is to die for! Like a few others reviewers, my cupcakes fell alot in the middle (I live at 3500 ft) but I just filled that hole with frosting and called it a blessing in disguise. (I would try adding 1/4 cup more flour next time though). My kids will be thrilled when they come home from their first day of school to these tasty treats.
I always LOVE every dessert I make of Mel’s but when I first frosted these and tasted them, I wasn’t a raving fan. They tasted a bit too dark (and that’s never been a problem for me!) and almost too rich to enjoy. I was kind of surprised to not love them. Anyway, fast forward to a few days later when I found a couple I’d saved in the refrigerator. I decided to give them a second chance and HOLY COW- they were amazing!! Something about chilling seemed to mellow out the things I didn’t love at the beginning and intensified the fudgy-ness. I’ve been dreaming about them ever since! So I highly recommend thoroughly chilling before serving.
Brownie cupcakes best ever!!!! never managed to keep them long enough to put the topping on and I have made them twice in a week in double quantities – huge success used a round flan tin one occasion as I ran out of muffin cases absolutely yummy thank you Mel xx
I made these last week, and I too got a different yield from yours.. Only 16-18 cupcakes (I can’t remember how much exactly). I filled them 3/4 full. They tasted delicious and fudgy, however, they completely sunk in the middle. My pan was a mid-colored muffin pan from Wilton. I don’t know if I’ll make them again, but they did taste good!
Ok, my experience with these has been kind of weird so far! First, I followed the recipe exactly and yet only got 15 cupcakes out of the batter. Second, I’m having to bake them for at least 22-25 minutes to get them to set. As in, it’s still very much batter in the middle before that point. I’m on the east coast in very high humidity, so maybe that has something to do with it. Any ideas? I am still letting them cool so I don’t know how they turned out, but I’m optimistic because they sure look delicious.
Hey Megan, it definitely could be the humidity – but it also might be that I’m not filling the cups as full (if you are only getting 15 cupcakes and I’m usually getting 20-24). They’ll take longer to bake if there is more batter in each cup. Out of curiosity, what type of muffin tin do you have? Dark, nonstick, light colored?
Hey Mel! I have a silver colored USA muffin pan. It always bakes brilliantly. The baked cupcakes here came out looking pretty much exactly like yours, with the tops right about the edge of the liners, maybe some of them a tiny bit taller. I think if I had filled them lower, I could have gotten one extra, at best. Which is why I’m stumped! Thanks for your reply. I’m excited to make the frosting this morning. 🙂
After eating one and having the rest devoured by my neighborhood kids, I can give an enthusiastic endorsement. The texture is amazing, so so so good. Love that PB frosting! I may never know why the yield was so different for me, but I’ll definitely be making these again!
Thanks for the update, Megan!
I too have a trusty pair of ear plugs (in the pocket of every pair of pajamas!). You drew me in with brownies and peanut butter and made me laugh with ear plugs!
Ear plug users unite! 🙂
These are great, I even made them with Light peanut butter. Great recipe thanks so much for all these great recipes!
These cupcakes were amazing. My husband loves peanut butter and when I told hin about the peanut butter frosting. He decided to help me make them I made the cupcakes and he made the frosting. Delicious!!
Just made these for a birthday! Delicious!!! I thought you may have been over selling the icing, but nope!! It really is amazing.
Thanks, Ashley – glad you loved them (and the frosting!)
Cupcakes were delicious. Only reason I gave this a 4 star is because everyone who ate these said the icing only had a slight peanut butter taste. Will try adding more peanut butter next time I make these and I will be making more of these!
This frosting is amaaaazing. I rarely feel compelled to make a recipe as soon as I read it but this one haunted me until I made it. And now it’s haunting me cause it’s all gone. I used it on a standard chocolate cake, with a layer of raspberry jam in the middle. The best cake I’ve ever made!
Yummmm!
Made these yesterday and they were wonderful. Only thing I will do next time is to use a toothpick to test when they’re done. The “jiggly-ness” was gone on top but the brownies ended up being undercooked. People still loved them. The frosting is so good!
Thanks for the note, Amy – glad they were a hit despite being a little undercooked!
This was so delicious! Peanut butter and chocolate are my love language… (Your chocolate chip peanut butter oatmeal cookie is our favorite to make) And this totally filled the dessert desire tonight. I’ve always loved cream cheese frosting, but I’m pretty sure this peanut butter frosting just jumped ahead. So soft, smooth and absolutely amazing on the brownie cupcake.
Thanks for the comment, Nicole! I hear you on PB and choc being your love language – so happy you loved this combo!
HELP!! Mel, I have tried both of your brownie cupcake recipes and they haven’t turned out. They sink in the middle and end up looking like a a giant cup. I have absolutely no complaints about the AMAZING PB Frosting, but I just can’t manage to successfully make the sponge for the cupcakes? Any idea as to why they don’t hold their form? Do I need to add more flour? Cook a little longer? Thanks for your help and your ridiculously awesome blog, we’re HUGE fans of Mel!
We can figure this out! 🙂 Do you live at high altitude? Also, make sure your oven rack is in the middle place (not too low and not too high), and if you’ve ever suspected your oven cooks on the cool side of things, increase the temp by 25 degrees. I think adding another 1/4 cup flour might help, too. If you dare try them again, let me know how any of those changes work out!
Would you recommend baking them into cake? I need a good chocolate cake recipe but am only finding cupcake ones on here. I really don’t want to go to another website. Haha I only trust Mel! ❤️
Me too, exactly. Wondering if you tried something that seemed to work?
Hi, Mel. I love your website. We have been delighted by many of your recipes, including this one! Truthfully I have only used the frosting recipe so far, but WOW!!
This is truly the BEST peanut butter frosting EVER. The only change I made was to replace a couple of Tbsp. of the total amount of regular peanut butter with natural peanut butter (Smuckers is my choice because it’s made from just peanuts). I do this with most of the recipes I use calling for PB since I think it intensifies the flavor. I have half the frosting left hidden in the fridge and I’m planning on making half a batch of those little bundles of fudginess for a meeting on Wednesday evening. I was thinking I could use two eggs instead of halving one – hopefully the resulting brownies won’t be too cakey but I don’t think anyone will care because, well, PB frosting – DUH1! Thanks for your beautiful site and your wonderful recipes.
Does the all natural peanut butter work or the Jiffy kind?
I’ve only used the creamy jiffy/skippy kind.
Hi, Carol. What I did was replace a couple Tbsp. of the total amount of regular creamy peanut butter with the all natural version, so the frosting would still set properly.
I have had great results doing this with a lot of the recipes I have which call for peanut butter. I find it is especially effective in peanut butter cookies. We think it imparts a more pronounced peanut butter flavor to whatever I’m making.
Made mine with organic peanut butter and it turned out great!
Oh yum! I will have to make these when I have company over next…I don’t think I should make these without a solid plan for sharing…I’m sure my self control would go out the window. Look so good! And your photos are beautiful! Thanks for sharing
These babies r quite Delish! The only trouble I had was that my batch of batter did not fit in my regular muffin pan, so I pulled out another. Susbsequently, the brownie cupcakes in the larger pan did not set up enough to remain intact. (I think Mayb longer bake time might help w that.) The brownie cupcakes set up perfectly in the Ever so slightly smaller muff pan. Oh, & this frosting is DIVINE Thx for another winner, Mel~
Hey Lauren – glad you liked these!
These look amazing! I can’t wait to make them, but I’d better wait until I have somewhere to take them so I don’t eat them all myself.
Does this recipe have to be cupcakes or can the batter be poured into a 9 x 13 pan then frosted?
I haven’t tried the recipe as a 9X13-inch pan, so I’m not sure (sorry!), but it might work if you want to experiment.
Thank You
You had me at chocolate x peanut butter. I can’t wait to make these but I have a question about how long they will hold up in the fridge once frosted- only 24 hours? Thank you!!
I’ve only made them up to 24 hours in advance, you’d have to experiment making them earlier. I worry they might dry out a bit if kept too long in the fridge
Dumb question, but what size tip dd you use to pipe the frosting on these beautiful cupcakes? TIA!
I use the Wilton 1M tip for piping swirly tops
Hi Mel! This sounds so delicious! Wondering if you could make these in a 9×13 pan instead of as cupcakes? I have a picnic to go to this weekend plus a lot of other things going on so thinking one pan would be faster. If it would work how long would you bake them? Thanks so much for your great recipes!
I haven’t used the recipe for classic brownies. I think you’re best bet might be to use a recipe already written for a 9×13 pan and then use this frosting for the top. Yum! These are a favorite right now: https://www.melskitchencafe.com/one-bowl-extra-fudgy-brownies/
You had me with 11 oz. of butter…lol. Headed to my grandkids this weekend, need to take these. BUT one sadly can not have peanuts, any suggestions on what I should top his with. Myself, I am eating the peanut-butter. Yep, totally into butter of any kind.
You could try a peanut butter substitute like sunbutter, maybe?
Ooh! Or you could melt a marshmallow on top for more of a s’mores type flavor!!
Peanut butter frosting is the best!! Chocolate cake with peanut butter frosting was always what I asked for for my birthday growing up, yum!!
Yummy combo! I can see why you requested it for your birthday!
These cupcakes sound (and look) wonderful, but I would really love to know what kind of earplugs you use! What I’ve purchased does not do the trick.
Very, very valid question. I have tried many brands over the years and these ones are definitely the best I’ve tried and the most comfortable (snagged them on Amazon). They’ve basically saved my marriage and my sanity. 🙂
Hi Mel,
As a side note….Has your husband been checked for sleep apnea??
Love all your recipes you are the bomb!!
Yes! He’s been checked! Thank you!
I have a banana cake that I think this frosting would be amazing on top of it!Thanks for posting a recipe in the middle of your chaos!
Oh yes, banana cake with peanut butter frosting?? INVITE ME OVER!! 🙂
Oh Mel, you just speak to my soul! I think these brownies and that frosting sound amazing right now! Now I will dream about them tonight! Can’t wait to make them!
Sweet dreams, Josie!