Stuffed Brownie Cupcakes Recipe

You know those days when you just need a chocolatey pick-me-up with a surprise twist inside? Well, I’ve got the ultimate treat for you: gooey, indulgent brownie cupcakes with a hidden peanut butter cup or marshmallow center that’s gonna blow your mind and your taste buds!

The combination of flavors in my Stuffed Brownie Cupcakes is rich and indulgent. It starts with semisweet chocolate and butter, melted together until smooth.

I then blend in sugars and eggs, and whip them together until fully incorporated and fluffy. Then, of course, I actually do a bit of stuffing.

My favorite thing to stuff these brownies with is mini peanut butter cups, followed closely by marshmallows. After that, I top the peanut butter cups and marshmallows with more brownie batter and slide the whole thing into the oven.

Ingredients

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Unsalted Butter: Provides richness and moisture, essential for fudgy texture.

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Semisweet Chocolate: Adds deep chocolate flavor, contains antioxidants.

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Granulated Sugar: Sweetens and aids in structure, important for binding.

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Light Brown Sugar: Adds moisture and a hint of molasses flavor.

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Eggs: Bind ingredients; adds protein for a tender crumb.

Ingredient Quantities

• 1 cup (2 sticks) unsalted butter
• 8 ounces semisweet chocolate, chopped
• 1 and 1/4 cups granulated sugar
• 1/2 cup packed light brown sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 12 mini peanut butter cups or marshmallows for stuffing
• Optional toppings: chocolate chips, chopped nuts, or sprinkles

How to Make this

1. Set your oven to 350°F (175°C) and ready a muffin tin with paper cupcakes.

2. In a bowl that is safe for the microwave, combine the butter and chopped semisweet chocolate. Microwave them in intervals of 30 seconds, stirring between each interval, until they are melted and smooth. Let them cool a little.

3. In a very big bowl for mixing, combine thoroughly the sugar that is in granulated form, the sugar that is light brown, and the chocolate mixture that is melted. When I say to combine thoroughly, I mean to do so with a whisk or some other suitable tool until the mixture is homogenous or very well mixed. You should not see any distinct areas of darkness or lightness in the mixture after you have combined it for a while.

4. Incorporate the eggs one by one, whisking well after each addition. Stir in the vanilla extract.

5. In a different bowl, combine the all-purpose flour, cocoa powder, and salt, and then sift them together. Gradually add the dry ingredients to the wet ones, folding them in until they’ve just combined.

6. Pour approximately two tablespoons of the batter into each cupcake liner.

7. In the center of the batter in each liner, press a mini peanut butter cup or marshmallow, making sure it is submerged but not touching the bottom.

8. Make sure the filling is covered with another tablespoon of brownie batter; it should not be visible from underneath.

9. Should you wish, feel free to add optional toppings such as chocolate chips, chopped nuts, or sprinkles to the tops of the cupcakes.

10. Preheat the oven and bake the mixture. Use an oven thermometer to make sure the oven is at the correct temperature. Once preheated, pour in the batter. Bake for a specific amount of time and check for doneness. If the tops are set and a toothpick inserted into the side (avoiding the center with filling) comes out with moist crumbs, the cupcakes are ready. Let them cool in the pan for a bit before moving to an unsecured position. After they have cooled so the structure won’t collapse, they can be enjoyed.

Equipment Needed

1. Oven
2. Muffin tin
3. Paper cupcake liners
4. Microwave-safe bowl
5. Microwave
6. Mixing bowls (at least 2, one large and one medium)
7. Whisk
8. Sifter or fine mesh sieve
9. Measuring cups and spoons
10. Spoon or small ladle for distributing batter
11. Toothpick for testing doneness
12. Cooling rack

FAQ

• Can I use salted butter instead of unsalted butter?If that’s what you have on hand, you can use salted butter. Just reduce the salt you add to 1/4 teaspoon.
• Can I substitute dark chocolate for semisweet chocolate?Indeed, dark chocolate can be utilized as a substitute; however, the outcome will yield a notably more robust chocolate taste.
• How do I prevent the brownie cupcakes from sticking to the pan?Place paper liners in the cupcake pan or grease it thoroughly with nonstick spray or butter.
• Can I use a different type of stuffing?Of course! Consider using caramel squares or chocolate truffles as alternative filling suggestions.
• How do I know when the brownie cupcakes are done?Bake them until set and a toothpick inserted near the edge comes out with moist crumbs, 18-22 minutes.
• Can this recipe be made gluten-free?Indeed, swap the standard flour for a 1:1 gluten-free baking blend.
• Can I freeze the baked brownie cupcakes?Yes, let them cool all the way down first; then put them in an airtight container. You can keep them for up to 3 months in the freezer.

Stuffed Brownie Cupcakes Recipe Substitutions and Variations

Butter without salt: Use the same amount of coconut oil or margarine.
Semisweet chocolate: Substitute an equal amount of bittersweet or dark chocolate.
Brown sugar (light): Substitute with dark brown sugar in the same amount; if unavailable, use white sugar with a tablespoon of molasses.
Almond extract: Substitute an equal amount of almond extract or maple syrup for vanilla extract and receive a flavor note that will make your cookies taste extra special.
Mini peanut butter cups or marshmallows: Use chunks of caramel or your preferred flavored chocolates in their place.

Pro Tips

1. Chocolate Melting Tips When melting the butter and chocolate together, ensure even melting by stirring frequently and using a microwave-safe bowl. You can also use a double boiler if you prefer more control over the heat, which reduces the risk of burning the chocolate.

2. Room Temperature Eggs To achieve a smooth batter that incorporates easily, make sure your eggs are at room temperature before you add them. This helps them mix better with the other ingredients, resulting in a more uniform batter.

3. Flour and Cocoa Sifting Sift the flour and cocoa powder together to remove any lumps and ensure even distribution of the dry ingredients. This helps achieve a smoother texture in the final brownies.

4. Avoid Overmixing When combining the dry ingredients with the wet mixture, fold them together gently and only until they’re just combined. Overmixing can result in a denser texture due to excessive gluten development.

5. Creative Fillings and Toppings Experiment with different fillings like caramel squares or flavored chocolates for a twist. Similarly, personalize the toppings to your preference, such as with sea salt for a sweet-salty contrast or crushed cookies for added texture.