Buckeye Brownie Cupcakes

Pillsbury Brownie Mix (18.4 ounce size)
1.2 cup oil
1/4 cup water
3 eggs
16 Reeses Peanut Butter Cups (miniature)

Icing

2 cups Powdered Sugar
1/4 cup butter (room temp)
1/2 cup peanut butter
2 tbs milk
l tsp vanilla

Ganache

1/2 cup heavy cream
4 ounces bakers unsweetened chocolate (finely chopped)
2 tbsp light corn syrup
2 tbsp honey
2 tsp vanilla
2 tsp vanilla extract

Have not tested using "lighter" ingredients. If attempting to use lighter ingredients, do a test batch before serving for special occasion. Leaving the peanut butter cup out of brownie batter would be a good start for lightening up. Sometime you just have to spare calories in other dishes not this one.

Preheat oven to 350 degrees. Line muffin tins with paper cups (recipe makes 16 cupcakes) In a large mixing bowl mix brownie mix, eggs, oil and water. Fill muffin cups 2/3 full. Push one inverted peanut butter cup in the center leaving top of cup exposed (brownie will bake around it). Bake for 24 minutes. Allow to rest 5 minutes and remove from pan and allow to cool completely before frosting.

Frosting-

Mix powdered sugar, butter, peanut butter milk and vanilla until smooth. Using a piping bag apply to each cupcake in a swirl pattern.

Ganache-

In a saucepan heat heavy cream until very hot but not boiling and remove from heat. Add chocolate to cream and allow to melt (about 5 minutes) and wisk in honey, corn syrup and vanilla until smooth and glossy. Using a spoon or piping bag with very small tip drizzle over cupcake in a pretty pattern. Add another reeses peanut butter cup for garnish



Serving Size: 16

Number of Servings: 16

Recipe submitted by SparkPeople user MRSTTHARP.