Blissful Brownie Cupcakes

I think it’s fair to say that I have a bit of a brownie obsession. I like them from a box. I like them with sweet potatoes mixed in. I even like them when they are covering a cookie. So it was only natural that they take on cupcake form.

The idea for these amazing delights came from one of my favorite Pittsburgh foodies: Jessica from How Sweet It Is. If she could do it, so could I.

Good thing we were having a dinner party. We just had to make a dessert. The only question was: chocolate or peanut butter frosting to go on top.

We decided to do half the batch in chocolate, and half in peanut butter.

Team Peanut Butter won out at the dinner party, but Team Chocolate was pretty darn good too. So good, in fact, that I had chills with each bite. And that, dear friends, has only happened one time before. Over chocolate peanut butter pie.

Yields 12

Blissful Brownie Cupcakes

15 minPrep Time

25 minCook Time

40 minTotal Time

Save RecipeSave Recipe


    For the cupcakes:
  • 4 ounces unsweetened chocolate, chopped
  • 1/2 cup Earth Balance
  • 1 1/4 cup sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • 3/4 cup unbleached all purpose flour
  • 1/4 teaspoon salt
  • Peanut Butter Frosting:
  • 1/2 cup creamy peanut butter
  • 1/4 cup Earth Balance
  • 1 cups powdered sugar
  • 1/4 tsp vanilla
  • 1-2 tbs almond {or rice} milk
  • Chocolate Frosting:
  • 4 ounces unsweetened chocolate, coarsely chopped
  • 2/3 cup Earth Balance
  • 1 1/3 cups powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 1-2 tbs almond milk


    To make the cupcakes:
  1. Preheat oven to 325°F and place rack in center of oven.
  2. Line 12 muffin tins with paper or foil baking cups.
  3. Melt the chocolate and Earth Balance in a double boiler {or microwave on 15 second intervals}. Once the chocolate is melted and smooth, remove from heat and let cool for a few minutes.
  4. Stir in the sugar.
  5. Add the vanilla extract
  6. Add the eggs, one at a time, mixing well after each addition.
  7. Mix in the flour and salt until well blended.
  8. Evenly divide the batter between the muffin cups.
  9. Place in the preheated oven and bake for about 20 - 25 minutes or until a toothpick inserted in the center of a cupcake has moist crumbs.
  10. Remove from oven and let cool on a wire rack.
  11. Once the cupcakes have completely cooled, frost with icing of your choice.
  12. Peanut Butter Frosting:
  13. Use hand mixer and blend together all ingredients until smooth and creamy, adding more or less almond milk to achieve the desired consistency.
  14. Chocolate Frosting:
  15. Melt the chocolate and Earth Balance in a double boiler (or glass bowl in microwave at 15 second intervals).
  16. Remove from heat and let cool to room temperature.
  17. Add the sugar and beat until it is light and fluffy; about 2 minutes.
  18. Beat in the vanilla extract.
  19. Add the almond milk and beat until frosting is smooth and desired consistency.

Allergen Information

Nightshade free, dairy free, corn free, and soy free.


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Written by

Emily Levenson is a change agent. She is adept at creating change in her own life and inspires others to do the same. You can find her creating change on the blog, through the Nourish + Flourish podcast, and within the Propelle community.

5 comments / Add your comment below

  1. These were freakin' awesome, Emily! Both the chocolate and peanut butter frostings were delicious. You can't miss with either. Gotta go have another one. Right now.

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