Love Muffin: Peanut Butter Brownie Cupcakes

So, I bought a new muffin scoop. And I'm an emotional brownie batter-eater. And it's been a draining week. AKA it's time for PEANUT BUTTER BROWNIE CUPCAKES!

Cupcakes:

1 stick of butter

3 squares Baker’s chocolate

2 cups sugar

4 eggs

1 cup flour

2 tablespoons cocoa powder

1 teaspoon vanilla extract

1 cup chocolate chips

Preheat oven to 350F.

Melt butter and baking sqaures in a double boiler. Add in sugar and vanilla and beat until fluffy. Add in eggs, beating one at a time. Add flour and cocoa powder and stir just until combined. Fold in chocolate chips.

Fill a muffin tin with muffin liners and fill each liner using a #20 scoop. Bake for 20-25 minutes, or until brownie is set. The top with be a bit crunchy and the insides will be fudgey.

Peanut Butter Ganache:

1/2 cup heavy cream

5 oz (1/2 package) Reese's peanut butter chips

Heat heavy cream to a simmer. Pour over chips. Let sit for a few minutes, then stir until smooth.

Chocolate Fudge Frosting:

4 ounces unsweetened chocolate, coarsely chopped

1 cup unsalted butter, room temperature

1 1/3 cups powdered sugar sugar, sifted

1 teaspoons pure vanilla extract

Melt chocolate in a double boiler; cool to room temperature. Beat butter until creamy; add in vanilla extract. Beat in powdered sugar, a little at a time. Add in melted chocolate and stir until combined.

Cupcake Assembly:

Core cupcakes using a cupcake corer or paring knife. Fill with peanut butter ganache. Decorate using fudge frosting, sprinkles, peanut butter chips, peanut butter cups, and/or chocolate chips.