When they said a picture speaks a thousand words they were talking about these cupcakes!
There’s not too much to say about these Brownie Cupcakes stuffed with Peanut Butter Fudge!
Fudge brownie cupcakes filled with three ingredient peanut butter fudge
Life seriously does not get much better than this!
I have several recipes for scratch brownies here on my website
But today I went super lazy route and made my Box Brownie Recipe Life Hack
I’ve perfected the boxed brownie mix for the fudgiest chewiest brownie cupcakes you will ever try!
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Notes for Success:
Depending on which recipe you choose for the brownie just fill the paper lined cupcake molds 3/4 full with batter since all recipes will give slightly different yields
A heaping 1.5 ounce scoop was the perfect portion for mine.
Also a light spray of pan spray was helpful in each paper cupcake liner before adding the batter, this helps release the paper from the brownies.
Peanut butter fudge recipe is a refrigerator fudge, meaning it will get very soft at room temperature
Making this the perfect recipe for the filling of these cupcakes
Agave syrup is used in my peanut butter fudge recipe, but you can replace with another liquid sweetened like golden syrup or corn syrup
Yield: 10
Brownie Cupcakes
Prep Time
30 minutes
Cook Time
25 minutes
Total Time
55 minutes
Ingredients
For the Peanut Butter Fudge:
- Creamy Peanut Butter ½ cup (130g)
- Agave Syrup ¼ cup (80g) *see note above
- Coconut Oil ¼ cup (56g)
Instructions
- First prepare your favorite brownie recipe as per the instructions listed, since I am using the box brownie hack I am getting 9 cupcakes total
- Scoop the brownie batter with a heaping 1½ ounce scoop into lightly sprayed cupcake liners
- Bake in a preheated 350°F oven
- Mine took 20 minutes with the toothpick test.
- Be sure not to over bake! You want moist crumbs not a dry brownie!
- As soon as the brownies are done baking, remove them from the oven and make an indent in the center of each one, this is going to hold the peanut butter fudge filling.
- Now let them cool completely
- Meanwhile prepare the ganache recipe as per the instructions listed on that recipe and reserve until needed
- Prepare the peanut butter fudge by combining all 3 ingredients in a small sauce pot and heat over medium-low heat stirring constantly until melted and smooth
- Remove from heat and reserve.
- Once the brownies are cooled, fill the indented centers with the peanut butter fudge filling~ reserving approx 2 Tbs for the drizzle.
- Refrigerate to set the fudge then cover the tops with warm ganache.
- Drizzle with the reserved peanut butter fudge and then chopped roasted peanuts for garnish
Notes
Peanut butter fudge cupcakes can be stored at room temperature for up to 4 days
For longer storage keep refrigerated for up to 2 weeks wrapped airtight to prevent drying.
You can freeze these cupcakes for up to 2 months wrapped well
