How to Make Reese's Peanut Butter Style Brownie Cupcakes

Chocolate peanut buttery soft brownie goodness in the shape of a Reese's Peanut Butter Cup. What more could you ask for?

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Bake brownies as directed, but for only 20 mins at 350F. Use cupcake liners in cupcake pan instead of brownie pan.

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After brownies are done, put them on the counter to cool. With brownies still warm on counter (in liners), melt peanut butter in a double boiler (or make-shift if you don't own one--we don't).

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Pour peanut butter over top of brownies in cupcake liner. Smooth out peanut butter as necessary with a spoon.

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In the same container you melted the peanut butter in, melt Hershey's chocolate chips (about 1 cup).

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Put brownies in the freezer while the chocolate is melting to help solidify the peanut butter.

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Use a spoon to scoop a nice layer of chocolate on each cupcake. Be careful not to use too much or else you might run out.

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It helps if you put one little spoonful on each cupcake and then go back and smooth it out.

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Put completed cupcakes back in the freezer to cool, until the chocolate hardens.

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When they are solid, remove from freezer and enjoy! Recommend you enjoy them with friends so that you don't die of a heart attack.

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