Peanut Butter-Filled Brownie Cupcakes Recipe

• 12 Servings
• Prep: 15 min. Bake: 20 min. + cooling
•  
• I have made this outstandingly delicious recipe for years. These rich cupcakes are sure to delight everyone you make them for. —Carol Gillespie, Chambersburg, Pennsylvania
•  
•  

Ingredients

• 1 package fudge brownie mix (8-inch square pan size)
• 1/2 cup HERSHEY’®S Mini Chips Semi-Sweet Chocolate Chips
• 1/3 cup creamy peanut butter
• 3 tablespoons cream cheese, softened
• 1 egg
• 1/4 cup sugar
• 1/2 teaspoon confectioners' sugar

Directions

• Prepare brownie batter according to package directions; stir in chocolate chips. For filling, in a small bowl, beat peanut butter, cream cheese, egg and sugar until smooth.
• Fill paper-lined muffin cups one-third full with batter. Drop filling by teaspoonfuls into the center of each cupcake. Cover with remaining batter.
• Bake at 350° for 15-20 minutes or until a toothpick inserted in brownie portion comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Store in the refrigerator. Yield: 1 dozen.

Nutrition Facts: 1 cupcake equals 328 calories, 18 g fat (5 g saturated fat), 40 mg cholesterol, 201 mg sodium, 39 g carbohydrate, 2 g fiber, 5 g protein. 

http://www.tasteofhome.com/Recipes/Peanut-Butter-Filled-Brownie-Cupcakes