My peanut butter and chocolate obsession continues. Last time it was my Peanut Butter Graham Cracker Balls and this time it’s a brownie treat. A few weeks ago I decided to whip this concotion up. Who doesn’t love a peanut butter cookie crust, Reese’s Peanut Butter Cup surrounded by moist brownie and a rich peanut butter frosting all in cupcake form? No one, I tell you! Sure, they are rich, rich, rich but they are deee-licious!
Reeses Peanut Butter Cup Brownie Cupcakes
For full information on ingredients and quantities, please see the recipe card below.
Step by Step Directions
1) Grease 24 cupcake compartments in 2 (or 4 depending on your size pans) cupcake pans. I don’t use cupcake liners so that you can see the beautiful crust on these babies! You can use liners if you want though!
2) In a food processor (or however you like to crush things) crush about 24 Nutter Butter Cookies until you have 2 cups of finely crushed Nutter Butter crumbs. Mix the peanut butter cookie crumbs with the 5 Tbsp of melted butter until completely combined.
3) Measure about a tbsp of cookie crust into cupcake pans filling 24 cupcake holes.
4) Make the brownie mix according to the box.
5) Pour 1 heaping tsp of brownie batter into each cupcake tin on top of the cookie crust. Push 1 Reese’s Peanut Butter cup into the brownie batter.
6) Cover the peanut butter cup with a heaping tbps of brownie batter.
7) Bake at 350 degrees for 22 minutes or until a toothpick comes out almost clean or you can see that the brownies are set.
8. Let cool for 10 minutes before carefully removing from pans. Cool cupcakes completely.
9) Make the frosting. In a large bowl, beat butter and peanut butter until light and fluffy. Slowly beat in 1/2 of the confectioner’s sugar. Mix in 1/4 cup of the cream. Beat in the remaining confectioners’ sugar. If necessary, add a little more cream until the frosting reaches a good spreading consistency.
10) You can ice your cupcakes however you like but I suggest putting the frosting into a pastry bag with a large round tip and frost the cupcakes that way. I used Wilton Tip #12.
11) Stick a Nutter Butter half, a mini Nutter Butter cookie or a Reese Mini half in the frosting of each cupcake to finish it off. That’s it. Enjoy.
Reeses Peanut Butter Cup Brownie Cupcakes
Ingredients
Cupcake Ingredients
- 1 package Nutter Butter Sandwich Cookies
- 5 TBSP butter melted
- 1 box Brownie Mix 13×9 family size
- 2 eggs
- 1/3 cup oil
- 1/4 cup water
- 24 Mini Peanut Butter Cups unwrapped
- 24 Mini Nutter Butter Cookies
Peanut Butter Frosting
- 1/2 cup butter
- 1 cup peanut butter creamy
- 4 cups confectioners sugar
- 1/3 cup heavy whipping cream
Instructions
Make the Cupcakes
- Grease 24 cupcake compartments in 2 (or 4 depending on your size pans) cupcake pans. I don’t use cupcake liners so that you can see the beautiful crust on these babies! You can use liners if you want though!
- In a food processor (or however you like to crush things) crush about 24 Nutter Butter Cookies until you have 2 cups of finely crushed Nutter Butter crumbs. Mix the peanut butter cookie crumbs with the 5 Tbsp of melted butter until completely combined.
- Measure about a tbsp of cookie crust into cupcake pans filling 24 cupcake holes.
- Make the brownie mix according to the box.
- Pour 1 heaping tsp of brownie batter into each cupcake tin on top of the cookie crust. Push 1 Reese’s Peanut Butter cup into the brownie batter.
- Cover the peanut butter cup with a heaping TBSP of brownie batter.
- Bake at 350 degrees for 22 minutes or until a toothpick comes out almost clean or you can see that the brownies are set.
- Let cool for 10 minutes before carefully removing from pans. Cool cupcakes completely.
Make the Frosting
- Make the frosting. In a large bowl, beat butter and peanut butter until light and fluffy. Slowly beat in 1/2 of the confectioner’s sugar. Mix in 1/4 cup of the cream. Beat in the remaining confectioners’ sugar. If necessary, add a little more cream until the frosting reaches a good spreading consistency.
- You can ice your cupcakes however you like but I suggest putting the frosting into a pastry bag with a large round tip and frost the cupcakes that way. I used Wilton Tip #12.
- Stick a Nutter Butter half, a mini Nutter Butter cookie or a Reese Mini half in the frosting of each cupcake to finish it off. That’s it. Enjoy.
pAxKTHW
Wednesday 8th of June 2016
510 822245Woh I enjoy your content material , saved to favorites ! . 167030
Donna
Tuesday 12th of June 2012
Had the Ultimate Pretzel Crusted Peanut Butter Cookie Candy Brownie Bars in Florida, they Were Amazing! I havent tryed cooking them myself. But when I do I will let you know. YUMMY