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Fudge brownie cupcakes with peanut butter frosting!
For the cakes:
Preheat oven to 350 F. Line a standard 12 cup muffin tin with paper cups. Line an 8 inch square Pyrex dish with parchment paper (allow the ends of the paper to hang over the ends of the pan) and grease the paper. Set pans aside.
In a large bowl using a mixer, mix canola oil and butter, Add cocoa and stir until well blended. Add eggs and mix to combine. Add sugar and vanilla, beat well. Add flour, baking powder and salt and mix until it’s almost combined. Stir in chocolate chips.
Fill the muffin tins about 3/4 of the way full, using about half of the brownie batter. Spoon the other half into the prepared Pyrex dish.
Bake the cupcakes for about 8-10 minutes and the pan of brownies for about 18-23 minutes.
Remove from oven and allow to cool completely before frosting. Using the parchment paper lift the brownies from the pan and allow to cool on a cooling rack before cutting into shapes.
For the frosting:
In the bowl of a stand mixer with a paddle attachment (or an electric handheld mixer), add the peanut butter, confectioners’ sugar, butter, vanilla and salt. Mix on medium-low speed until creamy and smooth. Slowly add the cream and beat on very high speed until the mixture is light and fluffy.
To assemble the cupcakes take the cooled brownies and use a 1 inch heart shaped (or any other small fun shape you may desire) cookie cutter to cut out 12 small hearts. Frost or pipe frosting on top of the cupcakes as desired and top each cupcake with a brownie heart.
Note: If you do not want to make brownie hearts, just use the remaining batter to make 12 more cupcakes and double the frosting recipe.
To me, nothing beats an old-fashioned red velvet cupcake with cream cheese frosting. Well, unless it’s a slice of cake of the same! Moist, deep in flavors, slightly sweet and topped with an incredible frosting!
For those dark chocolate lovers out there, this is definitely a dessert that you need to try. I’ve never tasted anything like this cake recipe; it’s like biting into a soft chocolate bar. It is rich and full of dark chocolate flavor. Makes about 18 cupcakes.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!