Some days, I’m just too cool for frosting.
Don’t get me wrong—I love, love, love frosting. But some days, it’s nice to pull a cupcake out of the oven and not have to worry about piping bags and couplers and which size star tip I should use.
Which is why you always need a good frosting-less recipe. I prefer the ones that involve, you know, multiple bags of chocolate chips and peanut butter…
The other good thing about this recipe? It’s great for days when you
are too lazy to haul out just don’t have the counter space for a KitchenAid mixer. If you find me a kitchen with room to store a KitchenAid mixer near a plug and out in the open ready for use, you’ve found the Moby Dick of kitchens. And quite possibly my next house…
So just pull out a good-sized microwave safe bowl and let’s get this party started. First, melt together butter and sugar in the lazy-girls’ stove, aka the microwave.
Then mix in some chocolate chips. They’ll melt into the hot butter-sugar mixture and become just…nice.
Add in eggs and vanilla, mixing until well combined.
In a separate bowl, combine the dry ingredients. Then slowly stir these into the aforementioned chocolate mixture.
Let everything cool down for a few minutes, and then add in some more chocolate chips. Because, why not?
Get out a cookie scoop (have I raved about my Oxo large cookie scoop lately? AMAZESAUCE.) and portion out into lined muffin cups. Bake for 13-15 minutes at 350F.
If you have noticed that I never use an unlined muffin tin, you’re correct. IMHO, unlined muffin cups are just a mistake. Hard to get cupcakes out of and hard to clean. And we all know I hate cleaning.
When you pull the brownie cupcakes out, you need to let the centers fall as they cool. If this doesn’t happen, help them along by giving a couple taps with the back of a spoon.
When the brownie centers have all sunk in a bit, it’s time for peanut butter.
I am beyond brand loyal to Peter Pan. I highly suggest you try it.
Heat a couple scoops in the microwave for 30 seconds, and then spoon into each of the brownie cupcake tops.
Give the peanut butter a minute or two to cool, and then (surprise, surprise) top each with more chocolate chips. I like to use a mix of semi-sweet and milk chocolate for the topping.
If this was a cooking show, this would be the part where I show the buckeye brownie cupcakes with an ice-cold glass of milk.
Buckeye Brownie Cupcakes Recipe:
- 3/4 cup sugar
- 1/4 cup unsalted butter
- 1 tablespoon water
- 1 cup semi-sweet chocolate chips, plus 1/3 cup for topping
- 1 large egg
- 1/2 teaspoon vanilla
- 1 cup flour
- 1/4 teaspoon baking soda
- 3/4 cup milk chocolate chips, plus 1/3 cup for topping
- 3/4 cup creamy peanut butter
Combine butter, sugar, and water in a microwave-safe bowl. Melt together in microwave for 30-60 seconds. Stir until sugar is combined with butter. Mix in 1 cup semi-sweet chocolate chips while butter is still warm. Chips will melt as mixture combines. Stir in egg and vanilla. Add flour and baking soda, mixing until just combined. Mix in 3/4 cup milk chocolate chips and scoop into cupcake tin. Bake at 350F for 13-15 minutes. After brownie centers fall, melt peanut butter in microwave. Spoon onto top of cupcake brownies and garnish with remaining chips. Finish cooling in pan.