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Peanut Butter Cream Cheese Brownie Cupcakes

by on August 2, 2010 in Cupcakes, Desserts

August 2, 2010 CupcakesDesserts
5.00 Mitt(s) 5 Rating(s)5 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 5

Prep Time

Cook Time

Difficulty Easy

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20

Recipe Description

I made these for a barbeque and they were the perfect finisher! The wonderful combination of cream cheese, peanut butter, and brownies is to die for. The best part is that if you reduce the fat content a bit by using low-fat products, you don’t have to feel too guilty about eating two!

Preparation Instructions

Heat oven to 350 degrees. Prepare brownie batter as directed on package (you’ll typically need water, eggs, and oil, as directed in mix package). Spoon into 20 paper-lined muffin cups.

Beat cream cheese, sugar, egg, peanut butter and vanilla with a mixer until blended. Drop a spoonful into the center of the batter in each cup. Bake 30 minutes or until centers are set. Cool.

Serve topped with Cool Whip and cherries, eat warm with ice cream, or eat plain!

Note: I used Neufchatel Cheese, Better N’ Peanut Butter, and a low-fat brownie mix and these still turned out delicious. My girlfriends raved about them, and we all definitely ate more than one!

Ingredients

  • 1 package (18 To 21 Oz. Box) Fudge Brownie Mix
  • Additional Required Ingredients Specified In Mix Package (typically Water, Eggs And Oil)
  • 1 package (8 0z) Cream Cheese, Regular Or Light
  • ¼ cups Sugar
  • 1 whole Egg
  • ¼ cups Peanut Butter, Regular Or Reduced Fat
  • 1 teaspoon Vanilla

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