Paula Deens Peanut Butter Brownie Cupcakes Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Line 24 regular muffin cups with paper cupcake liners.
• Combine the brownie mix, water, vegetable oil and eggs in a large bowl blending at low speed in your mixer for about 30 seconds.
• Beat at medium speed for 2 minutes.
• Fill the cups half full with brownie batter.
• Place about 1 tablespoon peanut butter chips in the center of the batter, or press 1 peanut butter cup into the batter in each muffin cup until the batter meets the top edge of the peanut butter cup.
• Bake for 18 to 20 minutes, until the cupcakes are set.
• When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks.
• Store in an airtight container.

Steps:

• In a bowl, cream the shortening, peanut butter and brown sugar. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk., Fill paper-lined muffin cups with 1/4 cup of batter. Press a peanut butter cup into the center of each until top edge is even with batter. Bake at 350° for 22-24 minutes or until a toothpick inserted on an angle toward the center of the cupcakes comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Steps:

• Preheat oven to 350°. Prepare brownie batter according to package directions; stir in chocolate chips. For filling, in a small bowl, beat peanut butter, cream cheese, egg and sugar until smooth. , Fill paper-lined muffin cups one-third full with batter. Drop filling by teaspoonfuls into the center of each cupcake. Cover with remaining batter. , Bake 15-20 minutes or until a toothpick inserted in brownie portion comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Dust tops with confectioners' sugar. Store in the refrigerator.