Brownie Cupcakes with Coconut Peanut Butter Frosting {and a Birthday!}

by Chrissy

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This past weekend we celebrated Lauren’s day of birth, with our favorite type of gathering: potluck food & plently o’wine with good friends.

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Thankfully, we are surrounded by great people who also have the same affinity for tasty wine and zesty food. We had a ton of yummy appetizers and dishes to go around, for seconds and thirds.

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We capped off the night playing darts and pool down at the local watering hole, followed by 2 AM breakfast burritos at the corner taco shop. Classy.

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Oh did I forget to mention that we had the best dessert, ever? In the mix of all the fun, I brought out the Mini Brownie Cupcakes topped with Coconut Peanut Butter Frosting, along with the birthday song.

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Lauren and I are obsessed with the peanut butter and chocolate combo, so now it’s tradition that we bake something surrounding this flavor profile for these special days.

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I chose to add in one more flavor, because a touch of coconut never hurt anyone…unless it was a an actual coconut falling from a tree. That touch would hurt, like real bad.

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But for real, these are the best morsels of chocolate, peanut and coconutty deliciousness, you probably won’t know what to do with yourself. The fluffy coconut peanut butter whipped frosting pairs very well with the dense, brownie base, and adds a fun texture.

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You can take a shortcut by using boxed brownie mix, but this recipe is easy and very tasty. It won’t take you that much longer, so give it a shot. Smile

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Brownie Cupcakes {with Coconut Peanut Butter Frosting}

Print Recipe!

Makes 24 mini cupcakes, 10-12 regular cupcakes

Ingredients:

Brownie Cupcakes:

1/2 cup (1 stick) unsalted butter (or half butter, half coconut oil)

3/4 cup light brown sugar

1/2 cup unsweetened cocoa powder

1 Tablespoon vanilla extract

2 large eggs

1/4 teaspoon salt

1/2 teaspoon baking powder

2/3 cup all-purpose flour

1 cup semi-sweet chocolate chips

 

Coconut Peanut Butter Frosting:

1 cup coconut peanut butter (we used Earth Balance), creamy or chunky

1 cup powdered sugar

5 Tablespoons unsalted butter, softened (or use half coconut oil)

1 1/2 teaspoon vanilla extract

1/4 teaspoon salt

1/2 cup heavy whipping cream

cocoa powder, garnish

unsweetened shredded coconut, garnish

 

Directions:

Preheat oven to 375 degrees. Line muffin tin with paper cups and set aside.

For the cupcakes: Melt butter in the microwave in a large microwave safe bowl. Mix in the brown sugar until smooth and microwave for another minute. Stir the mixture until smooth again. Whisk in the vanilla and eggs. In a separate bowl, mix together the salt, baking powder, cocoa powder, and flour. Slowly add the wet ingredients to the dry and stir until completely combined. Fold in the chocolate chips. Do not over mix.

Fill the muffin liners about 2/3 full. You can use mini or regular-sized muffin tins, just adjust baking time, as mini takes about 8-9 minutes and the regular sized takes about 10-11 minutes to bake. Allow to cool completely.

For the frosting: In the bowl of a stand mixer with a paddle attachment,  add the coconut peanut butter, powdered sugar, butter (and coconut oil, if using), vanilla and salt.  Mix on medium speed until creamy and smooth, scraping the sides down as necessary.  Slowly add the cream and beat on high until the mixture is light and fluffy, again, scraping sides as needed.  Spread or pipe onto cooled cupcakes and top with shredded coconut, a chocolate chip, and dust with cocoa powder, for an optional garnish.

 

From the Little Yellow Kitchen,

Chrissy

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2 Comments to “Brownie Cupcakes with Coconut Peanut Butter Frosting {and a Birthday!}”

  1. These are beautiful cupcakes!! Happy birthday to Lauren :)

  2. Lauren