Chocolate Peanut Butter Cupcakes
1 box (19.5 ounces) family size box brownie mix
3 large eggs
1/4 cup water
1/2 cup oil
1/2 cup chocolate chips
3 to 4 tablespoons heavy cream
12 to 14 miniature chocolate peanut butter cups, unwrapped
One stick of butter, room temperature
1 cup of creamy peanut butter
3 to 4 cups powdered sugar
2 to 3 tablespoons milk
1 teaspoon of vanilla
Preheat oven to 350°F. Line muffin tins with cupcake liners. Mix together brownie mix, eggs, water and oil. Fill each up about two-thirds full with batter. Bake 18 to 20 minutes or until toothpick inserted in center of cup comes out almost clean. Cool and remove from pan. Carefully melt chocolate chips together with heavy cream. Stir until smooth. Let mixture cool just a bit. Use a piping bag or a knife to frost cupcakes with the peanut butter frosting. Drizzle a little of the melted chocolate on top of each. Top each cupcake with a peanut butter cup. Keep cupcakes refrigerated until about an hour before serving.
For the Frosting:
For the frosting place peanut butter and butter into medium bowl. Beat with a mixer on medium speed until light and creamy. Add 3 cups powdered sugar, 2 tablespoons of milk, and vanilla. Beat until smooth and creamy. If too thin add more powdered sugar, if too thick, add a little more milk.