Things You'll Need
1 3/4 cup flour
1/2 tsp. salt
5 squares unsweetened chocolate, chopped
3 cups butter, sliced
1 1/2 cups sugar
2 tsp. vanilla extract
1 12-oz. package peanut butter chips
A brownie batter can easily be adapted into cupcakes using a muffin pan and cupcake papers. Placing peanut butter chips or another filling in the center of the brownies makes them have a more cupcake-like taste and appearance when done. Because brownies tend to be sweeter than the standard cupcake base, you can skip frosting on these unless you have a serious sweet tooth. A cream cheese icing would work if you want an extra kick of sugar.
Preheat oven to 350 degrees Fahrenheit. Combine 1 1/4 cups flour and 1/2 tsp. salt in a mixing bowl.
Place five squares of chocolate, chopped, and three sticks of butter, sliced, into a microwave safe bowl. Microwave in bursts of 10 seconds until the chocolate and butter have started to melt. Stir and return to the microwave, if necessary, until the mixture is fully melted.
Combine 1 1/2 cups sugar and the melted chocolate in a large bowl. Whisk in four eggs and 2 tsp. vanilla extract. Add in the contents of the flour bowl and stir until well combined.
Place cupcake papers in each well of the muffin pan. Fill each paper halfway full of brownie batter. Put 1 tbsp. of peanut butter chips in each cupcake, then top with more brownie batter. Bake for 18 to 20 minutes or until an inserted toothpick comes out clean. Remove from pan and let cool for 10 minutes before serving.