Reeses Peanut Butter Cup Brownie Cupcakes
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Brownie Cupcakes:1 cups all-purpose flour3/4 cups whole grain flour1/2 teaspoon salt4 squares unsweetened chocolate chopped1 1/2 cups (3 sticks) butter cut into pieces3/4 cups granulated sugar3/8 cups Splenda sugar blend for baking4 eggs lightly beaten2 teaspoons clear vanilla extract20 MIniature Reeses peanut butter cups1/3 cup solid vegetable shortening1/2 cup butter1/2 cup peanut butter1 teaspoon pure vanilla extract4 cups (approx. 1 lb.) confectioners' sugar, sifted4-6 tablespoons milk
To make the cupcakes:
Preheat oven to 350°F. Line standard muffin pan with baking cups.
In medium bowl, combine both flours and salt. In small heavy microwave-safe bowl, melt butter and chocolate; stir until blended. In large bowl, combine chocolate mixture with sugar and splenda blend; mix well. Whisk in eggs and vanilla. Add flour mixture to chocolate mixture; mix until blended. Distribute brownie mixture evenly into baking cups.
Remove wrapping from Reeses miniatures, and place one in each baking cup, pushing down about halfway & spread the batter to make sure a layer of brownie batter covers the top of the candy.
Bake 18-20 minutes or until toothpick inserted comes out clean--test the side of the cupcake, or you will get melted candy on the toothpick. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.
Serving Size: 20 cupcakes
To make the frosting:
Cream shortening and butter with electric mixer. Add peanut butter and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk, one tablespoon at a time, and beat at medium speed until light and fluffy.
Once the cupcakes have been completely cooled, top with frosting!
Number of Servings: 20
Recipe submitted by SparkPeople user DMZ811.
Preheat oven to 350°F. Line standard muffin pan with baking cups.
In medium bowl, combine both flours and salt. In small heavy microwave-safe bowl, melt butter and chocolate; stir until blended. In large bowl, combine chocolate mixture with sugar and splenda blend; mix well. Whisk in eggs and vanilla. Add flour mixture to chocolate mixture; mix until blended. Distribute brownie mixture evenly into baking cups.
Remove wrapping from Reeses miniatures, and place one in each baking cup, pushing down about halfway & spread the batter to make sure a layer of brownie batter covers the top of the candy.
Bake 18-20 minutes or until toothpick inserted comes out clean--test the side of the cupcake, or you will get melted candy on the toothpick. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.
Serving Size: 20 cupcakes
To make the frosting:
Cream shortening and butter with electric mixer. Add peanut butter and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk, one tablespoon at a time, and beat at medium speed until light and fluffy.
Once the cupcakes have been completely cooled, top with frosting!
Number of Servings: 20
Recipe submitted by SparkPeople user DMZ811.
Nutritional Info Amount Per Serving
- Calories: 493.6
- Total Fat: 31.6 g
- Cholesterol: 89.2 mg
- Sodium: 131.4 mg
- Total Carbs: 50.3 g
- Dietary Fiber: 3.3 g
- Protein: 5.9 g
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