More parties took place this weekend! What a wonderful time of year the summer is. Saturday and Sunday was spent up north celebrating my friend’s wedding. And Friday night was a BBQ at my friend Becca’s house, so of course I had to bring the dessert. Something sweet, indulgent, and made for everyone’s taste buds…chocolate! And peanut butter (sorry, Leslie! Forgot you’re allergic). But, it seemed even those in attendance who DON’T like cake, enjoyed these treats!
I once made chocolate chip cookie dough brownie cupcakes, which for some is a bit too much in one bit. This, however, is a slightly cakey chocolate chip walnut brownie in the form of a cupcake, topped with creamy and luscious peanut butter buttercream made everyone swoon. Bring these to your next BBQ – you won’t disappoint!
Chocolate Chip Walnut Brownie Cupcakes with Peanut Butter Buttercream, adapted from Cinnamon, Spice and Everything Nice
Makes 26 cupcakes, or 24 + 5 mini cupcakes
- 8 ounces semi-sweet chocolate chips
- 1/2 C unsalted butter, room temperature, cut into pieces
- 1/2 C plain non-fat yogurt
- 2 C firmly packed brown sugar
- 4 eggs
- 2 tsp vanilla extract
- ¼ tsp sea salt
- 1 C all-purpose flour
- 1/2 cup walnuts, chopped
- 1/2 cup semi-sweet chocolate chips
- 3/4 C creamy peanut butter
- 1/4 C unsalted butter, at room temperature
- 2-3 C confectioners’ sugar
- up to 1/4 C skim milk
- 1/2 tsp vanilla extract
Preheat oven to 350. Line 2 cupcake tins with paper liners.
In a double boiler, melt chocolate and butter. Stir until smooth and well-combined. Remove from heat and let cool to room temperature.
In a large mixing bowl, add yogurt and cooled chocolate mixture. Whisk together to combine. Whisk in brown sugar, then eggs, one at a time. Whisk in vanilla extract and salt.
In a small mixing bowl, toss flour with chocolate chips and walnuts, to completely coat the pieces. This helps keep them from sinking to the bottom of the brownie. Add this to the batter and with a spatula, fold everything together. Mix until just combined – don’t overmix, or you risk the chance of making the brownies tough.
Use an ice cream scoop to fill cupcake cups 2/3 with the brownie batter. Bake for 20 -25 minutes, watching closely so they don’t burn. Smell is a great sense for this – if you smell something burning, take ’em out quick!
Remove to cooling racks and allow to cool for 20 minutes. Remove from tins and let cool completely.
For the buttercream:
Beat softened butter and peanut butter on high until combined and lightened in color – this should take a few minutes.
One cup at a time, add in the powdered sugar. After two cups are combined, add the vanilla and a tablespoon of milk. Keep beating, and adding sugar to your taste preferences. I don’t like buttercream that’s too sweet, so I keep it to about 2.5 – 3 cups of sugar. Add milk by the tablespoon as necessary, to keep it at a thick, creamy consistency – thin enough to pipe, but thick enough to retain a piped shape.
Once you’ve reached your desired sweetness and consistency, scoop into a piping bag fitted with the tip of your choice (or use a Ziploc bag with a whole cut in the corner). I used the wide open tip to pipe these.
Frost all your cupcakes, and keep in fridge until ready to serve! Eat up and enjoy.
For more chocolate recipes, check out Great Ideas by Erin – she’s rounded up a few tasty ones, including this recipe!