Name: Mini Chocolate Peanut Butter Cupcake Brownies
Prep time: 20 min
Cook time: 11 min
Total time: 31 min
Ingredients: 15.25 oz. box Devil’s Food Cake Mix; 12 oz. Sparkling Water {Diet Coke can be substituted}; 1½ cups Peanut Butter Candy Melts; 1 teaspoon Canola Oil

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These Mini Chocolate Peanut Butter Cupcake Brownies are the perfect way to satisfy those chocolate cravings!

Following is a delicious Brownie Recipe and guest
post by Carly ~ enjoy!!

On a whim, I made Mini Chocolate Peanut Butter Cupcake Brownies this weekend. I had no idea or plan for their future (how irresponsible of me, bringing a cupcake into this cruel world without a plan!). I only knew that, with my love and compassion, I would give them a good home. In my belly. And everyone else’s I live with.

Piping frosting onto a mini cupcake seemed like a waste. I mean, that frosting process takes forever and, on a mini cupcake, it’s gone in one or two bites. So there I was, standing in front of a huge family of naked mini cupcakes, when it dawned on me: I have peanut butter candy coating. And the gears started turning. Everybody loves Reese’s Cupcakes, right? (Yes) Why? Because chocolate and peanut butter go together like… well, two things that are perfectly made for one another. And from that moment on, I knew my destiny. Or rather knew the destiny of my cute lil naked mini cupcake brownie things. I shall coat thee with peanut butter, I exclaimed! And it was good.

No, but really. These are a long lost cousin of truffles and cake pops. There’s no addition of cream cheese or frosting, so the caloric value is much lower and, because they were baked in mini cupcake tins, there is no need for balling and rolling dough (which is the most tedious part of cake pops and truffles, if you ask me). And, to boot, they tasted like a soft, brownie version of a Reese’s Cupcake. Boom. Magic.

Mini Chocolate Peanut Butter Cupcake Brownies Recipe

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More Easy Brownie Recipes!

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Mini Chocolate Peanut Butter Cupcake Brownies

These Mini Chocolate Peanut Butter Cupcake Brownies are the perfect way to satisfy those chocolate cravings!

Prep Time20 mins

Cook Time11 mins

Total Time31 mins

Course: Dessert

Cuisine: American

Servings: 48

Author: The Frugal Girls

Ingredients

15.25 oz. box Devil’s Food Cake Mix
12 oz. Sparkling Water {Diet Coke can be substituted}
1½ cups Peanut Butter Candy Melts
1 teaspoon Canola Oil

Instructions

Combine cake mix and can of La Croix Sparkling Water/Diet Coke in a large bowl and mix well. **Do not add butter, oil, or eggs as called for on the cake mix box. The carbonation in the water/soda will substitute for those ingredients and cause the batter to rise. If you would prefer the traditional route, feel free to bake as directed on the back of the box, and ignore the carbonated beverage addition**
Preheat oven to 350 degrees {or 325 degrees for a dark or nonstick pan}
Spray inside of mini-muffin tin with nonstick cooking spray, or line with mini muffin cup paper liners.
Use an ice cream scooper (great size!) to spoon into a mini-muffin tin.
Bake approximately 11 - 14 minutes, or until a toothpick comes out clean when inserted in center.
Once done baking, melt peanut butter candy coating in the microwave for 90 seconds and stir. The coating should be easily stirred, and most if the chunks will dissolve upon a minute or two of stirring.
Add Canola Oil and continue stirring. If numerous hard chunks remain, nuke it for another 15 seconds and stir again.
Place mini muffins on a sheet of parchment paper and spoon peanut butter coating on top of each muffin, using the back end of the spoon to move the coating around so that it just begins to drip down the sides.
Refrigerate for 30 minutes and serve with ice cream!