Stuffed Brownie Cupcakes

Stuffed Brownie Cupcakes. I died and gone to Heaven.

When I was a teenager (many moons ago), I spent my Friday nights baking at home instead of hanging out with friends. I was never the social butterfly, and I didn't mind being by myself. I enjoyed my quiet evenings at home and in the kitchen.

I'm still very much the same way now. When the kids are gone during the day or when the kids are tucked away sound asleep in their beds late at night, I "party" it up by taking out the bakeware. I'm bad-ass like that. 

Yesterday I had the vigor of a 10-year old. I wanted to make the most decadent dessert known to mankind. In the morning, I quickly rushed the kids to school/Grandma's and saw off the husband to work. The house was pleasantly empty. I turned on Pandora and bopped my head to Sam Smith while I rummaged through the pantry and cupboards for the ingredients to make stuffed brownie cupcakes...for breakfast.

The cupcakes were excessive and borderline crazy....but in a good way. It was one of the best cupcakes I made. The sweet brownie cupcakes came out perfect, and the center was filled with ooey gooey goodness of Reese's candy, peanut butter and marshmallow. To literally top them off, I made a rich and smooth ganache frosting. Pure heavenly bliss was all I can say. It even tasted better when sat in the fridge for a day or two. It was the best "breakfast" I ever had, and I did not feel guilty whatsoever.

Stuffed Brownie Cupcakes with Peanut Butter, Reese's Candy, and Marshmallow

The Best Brownie Cupcake Recipe (makes 24)

• 2 sticks unsalted butter (16 tablespoons or 1 cup)

• 2 1/4 cups granulated sugar

• 4 eggs

• 1 1/4 cups Cocoa Powder

• 1 tablespoon coffee or instant coffee powder

• 1 teaspoon salt

• 1 1/4 teaspoons baking powder

• 1 1/2 tablespoons vanilla extract

• 1 1/2 cups All Purpose Flour

• 24 medium sized marshmallows or twice the amount if you are using the minis.

• 8 to 10 standard size Reeses candy broken into small pieces

• 1/2 cup creamy peanut butter

To stuff the cupcakes, add a layer of batter at the base. Then add a layer of peanut butter and Reese's candy. Then top with another layer of batter.

1. Before starting this recipe, make sure to freeze the marshmallow and Reeses' candy. Otherwise they will just melt away into the batter.

2. In a sauce pan on low heat, melt the butter.

3. Add the sugar into the melted butter and mix until incorporated. Set aside.

4. In a large bowl, beat the eggs until whites and yolks are well incorporated.

5. To the eggs, add the Cocoa Powder, coffee or instant coffee powder, salt, baking powder and vanilla extract. Mix until combined.

6. Add the melted butter and sugar mixture into the egg mixture a little at a time. Stir after each addition until well incorporated.

7. Add the flour and stir until combined.

8. To stuff the cupcakes, first fill cupcake lines with a small dollop of brownie batter.

9. Add a small piece of Reese's candy on top of the batter and a dollop of peanut butter.

10. Top the stuffing with another scoop of brownie batter so that the cupcake liners are 3/4 fill.

11. If you are adding marshmallow, make sure they are frozen and add them on top of the cupcakes towards the end of baking time (around the 15-minute mark). If you add them at the beginning and unfrozen, the marshmallow will simply melt into the batter, leaving a hole in your cupcakes. Not at all pleasing to the eyes.

12. Bake the cupcakes for 15-20 minutes until the edges are set. Remove from oven and cool before frosting.

Add frozen marshmallows at the end of the baking time to prevent it from melting into the batter.

Super Easy Ganache Frosting Recipe (modestly frost 24 cupcakes)

This recipe makes enough frosting for small swirls on top of 24 cupcakes. Because the stuffed brownie cupcakes were already rich, I didn't want to tip the sweetness scale by adding the amount that I would normally add to cupcakes. However, if you dare to take that route and do big mounds of frosting, I suggest doubling the recipe.

Ingredients

• 8 oz heavy whipping cream (1 cup)

• 12 oz semi sweet chocolate chips (2 cups)

Instructions

1. In a large microwave-safe bowl, heat the whipping cream on high for 2-3 minutes.

2. Add the chocolate chips into the hot cream and let it sit for one minute.

3. After the chips soak up the cream, stir with a whisk until smooth and glossy. If the chocolate chips do not incorporate into the cream, pop it back into the microwave.

4. To get thicken the ganache, cover the ganache with a Saran wrap and chill in fridge for 2-3 hours.

5. Pipe onto cupcakes as desired.