Brownie Cupcakes with Peanut Butter Frosting

Oh wow, these were SO good.  Especially the frosting.  I started a new job in January, plus I teach Zumba occasionally now, and I haven't had time to bake at all recently (or cook, a lot of nights).  But I really wanted to try this recipe so I made it recently.  I was glad I did- it was just so good.  I guess I can only say that so many times.  But, you've gotta try this recipe.  At least try the frosting if you have a PB frosting need.  I LOVED the frosting. 

Brownie Cupcakes with Peanut Butter Frosting
adapted from Mel's Kitchen Cafe

BROWNIE CUPCAKES:
1 cup butter (2 sticks, 8 ounces)
1/2 cup (3 ounces) semisweet chocolate chips
1 1/2 cups (11.25 ounces) lightly packed brown sugar
1 tablespoon vanilla extract
3 large eggs
1 cup (5 ounces) all-purpose flour
3/4 cup (2.25 ounces) unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt

PEANUT BUTTER FROSTING:
6 tablespoons (3 ounces) butter, softened
3/4 cup (6.75 ounces) creamy peanut butter
2 cups (8 ounces) powdered sugar
Pinch of salt
1/2 teaspoon vanilla extract
1/4 cup heavy cream, plus more if needed for consistency
Mini peanut butter cups for garnish (optional)

1.  Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners and set aside (if you only have one muffin tin, you can halve the recipe or bake in two separate batches).

2.  For the cupcakes, in a large microwave-safe bowl, add the butter and chocolate chips. Microwave for one minute intervals, stirring in between, until the mixture is melted and smooth. Add the brown sugar and vanilla and mix (will appear grainy). Add the eggs and mix until well-combined.

3.  In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Add to the wet ingredients and mix until just incorporated and no dry streaks remain.

4.  Divide the batter evenly among the prepared muffin tins, filling the cups about 2/3 full. Bake for 10-12 minutes until they are no longer jiggly in the center (don't overbake or the texture might be crumbly- better just slightly underbaked than a little overbaked. Check them early.)  Let the cupcakes cool for a few minutes in the pan before removing them to a wire rack to cool completely.

5.  For the frosting, in a stand mixer fitted with the paddle or whisk attachment or in a large bowl using a handheld electric mixer, whip together the butter and peanut butter until creamy and smooth, 1-2 minutes. Add the powdered sugar and mix on low speed until it is mostly incorporated. Add the salt, vanilla and heavy cream and mix until light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed. Add additional heavy cream and whip thoroughly if needed for a softer frosting. (I did need additional cream.)

6.  Frost the cooled cupcakes and garnish with a peanut butter cup, if desired. (I didn't use a PB cup, and I decorated with a disposable pastry bag + a 1M Wilton tip.)

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