creamy peanut butter frosting, and crowned with a heart-shaped chocolate candy.
Whether you stay home or go out for that romantic Valentines dinner, you need dessert to celebrate. Often times when Kerry and I go out to eat, I’m just too full to enjoy a dessert at the restaurant. Unlike Kerry, who will peruse the dessert menu before deciding on his dinner choice, so he can “save room in his stomach,” as he says, I just like to enjoy the dinner I didn’t have to cook. So, I think it’s nice to bring home the dessert, or have one waiting for you like this one.
I used a fudge brownie mix for this recipe because it’s so moist and chewy, and keeps for days. The creamy peanut butter frosting recipe makes quite a lot, so I only used half of it and put the rest in the fridge.
I thought about sprinkling some red sugar crystals on the frosting to give it some glisten, but decided not to because I don’t like the combination of gritty with creamy. The two textures make me feel like I’m eating sand in my food, although it doesn’t seem to bother others. It reminds me of kid days on the beach when sand would blow onto my lunch. How I hated that. But, go ahead and sprinkle away if you like.
Chewy Fudge Brownies Mix for 13 X 9 pan (I used Duncan Hines for this, but any brand will do)
14 Reese’s Peanut Butter Cups
14 Paper Baking Cups – ¼ cup size (I used Simply Baked)
OR regular paper cups and tin
½ cup butter
1 cup creamy peanut butter
2 cups powdered sugar
1 tsp. vanilla
4 or 5 tablespoons of milk or cream
A handful of Wiltons Dark Chocolate Candy Melts (amount will depend on size of mold)
A handful of Wiltons Red Candy Melts
Heart-shaped candy mold
Brownie Cups: Prepare the brownie mix per box directions. If you are using the free standing baking cups as I did, place them on a cookie sheet. Fill to about half and inch and place the Reese’s Peanut Butter Cup in the center. Continue to fill the cup leaving less than a half space at the top. Bake at 350 degrees for 24 to 29 minutes. If you’re making mini or regular sized cupcakes, adjust the time. It’s ready when a toothpick poked into the side comes out clean.
Heart Candies: Melt the dark chocolate candies per package directions and fill the heart molds a little more than half full. Tap the mold to even out. Place in the fridge for a few minutes to harden. Melt the red candies and fill the heart molds, creating the red border. Tap again and cool in fridge.
Frosting: In a mixer, beat the butter until light and fluffy. Add the peanut butter and vanilla. Beat until fluffy. Add the sugar and beat well. It will look dry. Add the milk one tablespoon at a time and beat until fluffy.
Pipe the frosting onto the cupcakes and top with a candy.
Recipe by Pearl