Apr 1, 2013
3/4 c. packed brown sugar
1/2 c. cocoa powder
1/2 tbsp. vanilla extract
1/2 tsp. baking powder
3/4 c. flour
1 c. chocolate chips (optional)
Preheat oven to 375F degrees. Line muffin tin with paper cups.
Melt butter in the microwave in a large microwave safe bowl. Mix in the sugar until smooth and microwave for about 1 minute. Stir the mixture until smooth again. Whisk in the vanilla and eggs. In a separate bowl, mix together the salt, baking powder, cocoa powder, and flour. Slowly add to the wet ingredients* and stir until completely combined. Fold in the chocolate chips.
Fill the muffin tins about 2/3 full. Depending on how full you fill the muffin tins, you could get anywhere from 8-12 cupcakes. Bake in the prepared muffin tin for about 8-12 minutes (The less you bake them, the gooey-ier they are). Allow to cool completely before frosting and decorating with sprinkles.
Peanut Butter Frosting
(Makes enough to frost 10-12 cupcakes)
1 c. creamy peanut butter
1 c. powdered sugar
5 tbsp. unsalted butter, room temperature
1 tsp. vanilla extract
1/4 tsp. salt
1/3 c. heavy cream
In large bowl, add the peanut butter, confectioners sugar, butter, vanilla and salt. Mix on medium-low speed until creamy and smooth. Slowly add the cream and beat on very high speed until the mixture is light and fluffy. Spread on cooled cupakes and top with sprinkles**.
*I added a bit, then stirred really well before adding a bit more. Continue until all is mixed together.
**Sprinkles are optional, but I used chocolate ones.
****You could easily use boxed brownie mix as a shortcut, but would need to adjust the frosting accordingly it only makes enough for 10-12 cupcakes.