Print
Ingredients
Scale
- 1/3 cup canola oil
- 1/2 cup unsalted butter, melted
- 4 tablespoons cocoa powder
- 2 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup creamy peanut butter
- 1 cup confectioners' sugar
- 5 tablespoons unsalted butter, softened to room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons heavy cream
Instructions
- Preheat oven to 350°F and line a muffin tin with paper liners.
- Combine canola oil, melted butter, and cocoa powder in a bowl.
- In another bowl, beat eggs, then add sugar and vanilla, mixing well.
- Fold in flour, baking powder, and salt into the egg mixture, then add chocolate chips.
- Fill muffin tin with batter and bake for 8-10 minutes.
- Cool cupcakes and brownies completely before frosting.
- Mix peanut butter, confectioners' sugar, butter, vanilla, and salt until smooth.
- Add heavy cream gradually and beat until fluffy.
- Use a heart-shaped cutter for brownie hearts and top cupcakes with frosting.
Notes
Ensure all ingredients are at room temperature for better mixing.
Leave a few lumps in the batter for a fudgy texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 18
- Sodium: 150
- Fat: 20
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 2
- Protein: 6
- Cholesterol: 45