Simple and tasty! Most of Paula Deen’s recipes are like that, aren’t they?

I did not follow the recipe exactly on this one. I added a bit of brownie batter on top of the peanut butter cups to cover them. This led to them being pushed down to the bottom of the cupcake. Didn’t change the taste, but you may want to consider whether or not you want that effect.

Peanut Butter Brownie Cupcakes

Makes 2 dozen

Ingredients:

1 (18 1/2-ounce) package chewy fudge brownie mix (recommended: Duncan Hines)
oil, however much the brownie mix calls for
eggs, however much the brownie mix calls for
water, however much the brownie mix calls for
1 (12-ounce) package peanut butter chips or 24 miniature peanut butter cups

Directions:

Preheat the oven to 350 degrees F. Line 24 regular muffin cups with paper cupcake liners.

Prepare the brownie mix according to package directions for cake-like brownies. Fill the cups half full with brownie batter. Place about 1 tablespoon peanut butter chips in the center of the batter, or press 1 peanut butter cup into the batter in each muffin cup until the batter meets the top edge of the peanut butter cup.

Bake for 18 to 20 minutes, until the cupcakes are set. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks. Store in an airtight container.

Recipe and image from Divine Domesticity.

This recipe can be found in the cookbook, Paula Deen & Friends: Living It Up, Southern Style.

Find more Peanut Butter Desert Recipes on Blissfully Domestic.