Chocolate Peanut Butter Brownie Kisses Recipe

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  • Chocolate Peanut Butter Brownie Kisses Final
    Few would argue that chocolate and peanut butter are a match made in dessert heaven. This recipe for Chocolate Peanut Butter Brownie Kisses is the perfect bite size dessert. Don't let the small size fool you though, these are every bit as rich and decadent as a full sized cupcake—but you'll definitely want to eat more than one. Go ahead, we won't tell.

    Chocolate Peanut Butter Brownie Kisses Recipe

    This recipe for Chocolate Peanut Butter Brownie Kisses celebrates the classic pairing.

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    Servings: 16 mini cupcakes

    Ingredients:

    • package of brownie mix: 1
    • water: ¾ cup
    • vegetable oil: ½ cup
    • egg: 1
    • unsalted butter, softened (for frosting): ½ cup
    • creamy Skippy peanut butter (for frosting): 1 cup
    • icing sugar (for frosting): 2 cups
    • milk (for frosting): 1 - 2 tablespoons
    • vanilla extract (for frosting): ½ teaspoon
    • semi-sweet chocolate chips (for chocolate coating): 2 cups
    • canola oil (for chocolate coating): 2 teaspoons

    Directions:

    Step 1: Preheat oven to 325 degrees. Prepare a 16 cup mini cupcake pan by lining with paper liners.

    Step 2: Place water, oil and eggs into a mixing bowl and stir until fully mixed. Add brownie mix and continue to stir until well blended. Fill baking cups 3/4 of the way full.

    Step 3: Bake until a toothpick inserted into the center of each brownie comes out clean, about 25 minutes. Allow to cool on wire rack.
    Chocolate Peanut Butter Brownie Kisses Recipe 1

    Step 4: In the bowl of a standing mixer using a paddle attachment, beat together butter and peanut butter on high speed. Reduce speed to low and slowly add in icing sugar, milk, and vanilla extract a little at a time until you get the consistency you like for piping.

    Step 5: Transfer frosting to a large pastry bag fitted with a ½-inch plain pastry tip or just use a ziplock bag with one of the corners snipped off. Pipe a spiral of frosting into a 1-inch high cone shape, using about 2 tablespoons of frosting per cupcake.
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    Step 6: Transfer cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.

    Step 7: Melt chocolate in a double boiler or in a heat proof bowl set over a pan of simmering water (but not touching) Stir frequently. Once the chocolate is smooth, mix in the canola oil and transfer to a smaller, deeper bowl.
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    Step 8: Let cool for 10 - 15 min before dipping. Remove cupcakes from refrigerator and allow to come to room temperature for about 15 minutes before dipping into chocolate mixture. Refrigerate cupcakes for 30 minutes to allow coating to set. Serve.
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