St. Patrick’s Day Pot o’ Gold Cupcakes

Chocolate Moist Chewy Brownie with a Creamy Peanut Butter Buttercream
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings 18 cupcakes
Author Katie


Brownie Cupcakes

  • 1 cup butter unsalted, room temperature
  • 1 cup dark chocolate chips
  • 4 whole eggs
  • 2 teaspoon vanilla extract
  • 1 1/2 cups white sugar
  • 1 cup all-purpose flour

Peanut Butter Buttercream

  • 1/2 cup butter unsalted, room temperature
  • 1 cup peanut butter creamy
  • 2 teaspoons vanilla extract
  • 4 cups powdered sugar
  • 1/4 cup milk


For the cupcakes

  1. Preheat oven to 325 degrees F (165 degrees C). Line 18 cupcake cups with paper liners.
  2. Melt butter and chocolate chips together in a saucepan over low heat, stirring until smooth; let cool.
  3. Beat eggs, vanilla and sugar together in a mixing bowl until thoroughly combined. Mix flour into egg mixture. Fold in chocolate mixture until batter is smooth. Pour batter into prepared cupcake cups, filling them about 2/3 full.
  4. Place the mini Reese's Peanut Butter cups in the middle of the poured batter cupcakes.
  5. Bake in the preheated oven for 20 minutes, remove from the oven to cool. After a few minutes remove the cupcakes from the pan before cooling completely and place on a cooling rack.

For the buttercream

  1. In a mixer combine the butter, vanilla and peanut butter together. Mix till smooth.
  2. Add the powdered sugar and slowly add the milk. If the buttercream is to dry add more milk, if the buttercream is to soft and watery then add more powdered sugar.
  3. Place into a piping bag with a tip for decorating.

Recipe Notes

For decorations make green fondant shamrocks or add sprinkles. The possibilities are endless!