Photo by THE REYNOLDS KITCHENS
From Denny: OK, what's not to love about this cupcake? It's "genetic code" is chocolate, peanut butter, cream cheese, a fudge brownie mix and peanut butter candies for decorating. This cupcake guards a secret: you can freeze them! Yay! Another score on the board for an easy recipe. Remember, if they do last long enough to get frozen, be sure to bring them out in enough time to come to room temperature before serving.
If you really feel industrious, make a double batch. Thrill the teacher and the friends in your kid's classroom by supplying them with a batch of these delightful cupcakes! Gifts of food has a way of making new friends. :)
Brownie Peanut Butter Cupcakes
From: The Reynolds Kitchens
Makes: 18 small cupcakes
18 Reynolds Foil Bake Cups or paper cupcake liners for a muffin pan
1/3 cup creamy peanut butter
1/4 cup light cream cheese
2 tbls. sugar
1 egg
1 (19-oz. or close) pkg. fudge brownie mix
1/2 cup candy-coated peanut butter candies
Directions:
1. Preheat oven to 350 degrees. Place foil bake cups in muffin pans or on a cookie sheet; set aside.
2. Beat peanut butter, cream cheese, sugar and egg in bowl with electric mixer. Set aside.
3. Prepare brownie mix following package directions. Set aside.
4. Place 1 heaping teaspoon of peanut butter mixture in center of each bake cup. With spoon or small ice cream scoop, fill bake cupshalf full with brownie batter. Sprinkle each brownie cupcake with peanut butter candies.
5. Bake 25 minutes or until baked through. Do not overbake. Cool.
*** THANKS for visiting and come back often for more fun recipes! And a big shout out to the folks in India who read this blog!
