Espresso Dark Brownie Cupcakes, Peanut Butter Fudge Frosting

Ingredients

  • ¾ cup unsweetened Dutch-process cocoa powder
  • 2 cups confectioners' sugar
  • Pinch salt
  • ½ cup creamy peanut butter
  • ¾ cup unsalted butter, room temperature
  • Peanut Butter Fudge frosting, recipe follows
  • 4 large eggs
  • + 8 more ingredients
    • ½ cup granulated sugar
    • 1 ¾ cups packed brown sugar
    • ¼ teaspoon salt
    • 2 tablespoons finely ground espresso
    • ¼ cup unsweetened Dutch-process cocoa powder, sifted
    • 1 cup all-purpose flour
    • 4 ounces unsweetened chocolate, chopped
    • 1 cup unsalted butter, cut into pieces

1. Preheat the oven to 350 degrees F. Line standard cupcake pans with 24 cupcake liners. 2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, peanut butter, and salt on medium-high speed until creamy. Turn the speed to low and beat in the confectioners' sugar, ...

View full recipe at SpringPad

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