Chocolate Chip Walnut Brownie Cupcakes with Peanut Butter Frosting
- 8 ounces semisweet or bittersweet chocolate, finely chopped
- 1 cup (2 sticks) unsalted butter, room temperature, cut into pieces
- 2 cups firmly packed light brown sugar
- 4 eggs
- 2 teaspoons vanilla extract
- ¼ tsp salt
- 1 cup all-purpose flour
- 1/2 cup walnuts, chopped
- 1/2 cup semi-sweet chocolate chips
- non-stick baking spray
- 1 cup creamy peanut butter
- 1/4 cup salted butter, at room temperature
- 2-3 cups confectioners' sugar
- up to 1/4 cup heavy cream or whole milk
- 1/2 teaspoon vanilla extract
- This recipe is vegetarian
- Produce
- Walnuts (1/2 cup)
- Condiments
- Peanut butter, creamy (1 cup)
- Cooking & Baking
- All-purpose flour (1 cup)
- Baking spray, non-stick (1)
- Brown sugar, firmly packed light (2 cups)
- Confectioners' sugar (2 cups)
- Salt (1/4 tsp)
- Semi-sweet chocolate chips (1/2 cup)
- Semisweet or bittersweet chocolate (8 ounces)
- Vanilla (2 1/2 teaspoons)
- Dairy
- Butter, unsalted (1 cup)
- Butter, salted (1/4 cup)
- Heavy cream or whole milk (1/4 cup)
- Refrigerated
- Eggs (4)
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Published April 22, 2012 (10 months ago).
10 people saved this recipe.
