Is there a better phrase in the world than “peanut butter buttercream”? Well, yes, there is. How about “peanut butter buttercream on top of a Take 5-stuffed brownie”? YUM!
Your Halloween party guests don’t want your boring candy bars. Surprise them with a fun-sized Take 5baked into a brownie, topped with peanut butter buttercream, pretzels, and chocolate ganache! These treats are surprisingly easy to make, starting with a one-bowl brownie recipe. This will make about 15 cupcakes.
For the brownies you’ll need:
4 oz. unsweetened chocolate
1 1/2 sticks unsalted butter
2 c. sugar
1/4 t. salt
2 t. vanilla
1 c. flour
one bag of fun-sized Take 5 candy bars
For the buttercream and topping you’ll need:
1 1/2 sticks unsalted butter (you could use salted, for even more saltiness)
3/4 c. smooth peanut butter
1 1/2 c. powdered sugar
1 t. vanilla
crushed up pretzels
Pre-heat the oven to 350 degrees (F).
Melt the butter and chocolate together in a microwave safe bowl on high for 90 seconds, stopping halfway through to stir. Stir the butter and chocolate together until well-combined and all the chocolate is melted (it will continue to melt after you take it out of the microwave, don’t cook it for much longer or it will burn).
Stir in sugar. Add the eggs, one at a time, stirring until each one is incorporated into the batter. Add the salt and vanilla, and then the flour. Stir until just combined and there are no lumps from the flour.
Spoon a heaping tablespoon of batter into paper-lined cupcake tins. Place one Take 5 candy bar into each tin (some fit, some don’t, you might have to trim off a small bit of one size of the candy bar to get it to rest on top of the batter—it’s okay, though, if it comes really close to touching the edges of the cupcake tins). Top the candy bar with another heaping tablespoon of batter, maybe a little more, to make sure the top and sides are completely covered.
Bake for about 24 minutes, until the brownie is set. (Don’t overbake or you’ll get dry brownies.)
Allow to cool completely before frosting. To make the buttercream, cream together the peanut butter and butter until smooth. Add the vanilla (if desired) and then whip in the powdered sugar, a 1/2 c. or so at a time, until you get the desired taste and consistency. It should be stiff, but also smooth.
Pipe or spread the frosting onto the cooled cupcakes and top with a sprinkle of crushed salted pretzels. If you’d like, drizzle a little chocolate ganache on top. Or even crushed peanuts. Go all out! Get crazy! You just baked a candy bar in a cake, so it’s not like you’re following any traditional rules anyway!
This recipe was created by Megan Seling for Bakeitinacake.com. Click here to see all the other things I’ve bake into a cake!