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Fudgy Peanut Butter Cup Brownie Cupcakes

Individual dark chocolate brownie cupcakes stuffed with creamy peanut butter balls and topped with melted dark chocolate are rich and indulgent treats that are easy enough to whip up any time!
Author Rebecca Lindamood


  • 1 package 20 ounces brownie mix (or 1 batch of basic homemade brownies)
  • 1 batch of peanut butter balls made without chocolate chips
  • non-stick cooking spray
  • 1 cup chopped dark chocolate


  • Preheat the oven to 350°F. Prepare the brownie batter (either according to package instructions or recipe).
  • Line a 12-cup muffin tin with double paper liners. Spray the liners lightly with non-stick cooking spray. Divide the brownie batter between the liners (filling no more than 2/3 full.) Gently push one peanut butter ball down into the center of each well. Use a spoon to smooth a little brownie batter over the top of each peanut butter ball. Bake for 28-32 minutes, or until the brownies are set.
  • Let the brownies rest in the pan for 1 minute before carefully transferring to a cooling rack. Cover the tops of the hot brownies with a single layer of dark chocolate chunks. Let it sit for about 5 minutes, or until the chocolate is shiny (which means it is melted.) Use a butter knife or small offset spatula to gently spread the melted chocolate.
  • Let the brownies rest at room temperature to allow the chocolate to firm back up ~or~ DIVE IN!
  • Store leftovers, covered, at room temperature for up to a week.