Reeses Peanut Butter Cup Brownie Cupcakes
Nutritional Info
- Servings Per Recipe: 20
- 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
View full nutritional breakdown of Reeses Peanut Butter Cup Brownie Cupcakes calories by ingredient
Introduction
Cupcakes are made with part whole grain flour, and part Splenda sugar blend.Cupcakes are made with part whole grain flour, and part Splenda sugar blend.
Number of Servings: 20
Ingredients
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Brownie Cupcakes:
1 cups all-purpose flour
3/4 cups whole grain flour
1/2 teaspoon salt
4 squares unsweetened chocolate chopped
1 1/2 cups (3 sticks) butter cut into pieces
3/4 cups granulated sugar
3/8 cups Splenda sugar blend for baking
4 eggs lightly beaten
2 teaspoons clear vanilla extract
20 MIniature Reeses peanut butter cups
1/3 cup solid vegetable shortening
1/2 cup butter
1/2 cup peanut butter
1 teaspoon pure vanilla extract
4 cups (approx. 1 lb.) confectioners' sugar, sifted
4-6 tablespoons milk
Directions
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.