Reviewed: May 18, 2012

I have never written a review for anything on this site... but felt I had to here. I made both regular size and mini-size. The minis were really good - took some to work, loved by all. But the regular size ones just didn't work for me. I also had trouble with the oil from the peanut butter separating out. I wanted to pipe on the frosting - did the mini ones then I had to set it down for a bit and come back to it later. It just got all oily, I don't know. So I am going to make these again, just the minis tho.

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Reviewer:

karolaml

Reviewed: Feb. 27, 2012

The brownies are sweet enough w/o frosting. I use any brand of brownie mix with walnuts and follow the mixing directions of this recipe. I make them as a pan not as cupcakes. So I add the 1 & 1/2 cups of choc chips to the batter. Immediately after removing from the oven top with 1/2 cup of choc chips and allow to melt. Then spread the melted choc chips. Immediately top with 1/2 cup of chopped walnuts and allow to cool. I have made this several times this way and they disappear. Everyone will ask you for the recipe, too.

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Reviewer:

Lisa

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Reviewed: Feb. 3, 2012

I would use a devils food cake mixture rather than a brownie mix in the future. But the icing was fabulous!

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Reviewer:

Tippy0707

Reviewed: Jan. 10, 2012

I made two small changes--I used chocolate fudge cake mix in place of the brownie mix in place of the brownie mix (the reviews were mixed, I didn't want to waste ingredients since money is so tight. I apologize to those who think I radically adjusted the recipe. Sometimes, you have to go with what works.) and I used Pillsbury vanilla frosting instead of funfetti. These were easy for me to make with my two boys and they turned out really well. I have to say that I was iffy about mixing peanut butter and pre-made frosting but it works. This one's a keeper. My son says he wants this in his recipe box now.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Oct. 13, 2011

These were very good, however there are a few alterations that I would make to this recipe. First off, I think cake mix would be much better than the brownie. Filling it halfway (which you would do with cake batter cupcakes) doesn't really work. The brownies don't rise so it doesn't fill the cupcake completely. Second of all, you better like VERY rich cupcakes. The full tablespoon of chocolate chips was a bit much for our liking. I also think less peanut butter would be good too. I am planning to make these for my daughter's 2nd birthday party in February so I'm glad I have more time to do some trial runs!:) All in all, a very good recipe, just a little rich.

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Reviewer:

The Russells

Home Town: Westwood, California, USA

Living In: Reno, Nevada, USA

Reviewed: Aug. 26, 2011

This is more like brownies and peanut butter icing. The peanut butter icing is to DIE for and I will use it in other recipes in the future for sure! I had to write again because I brought these to work and gave some for my husband to take and people went crazy for them and are already asking when I will be making more. They will never know how easy they are to make!

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Reviewer:

kirsten673

Reviewed: Aug. 8, 2011

I also added an extra egg to this recipe. They didn't rise up as much as a cupcake usually dose, however they were very yummy! The icing was great, I did add more peanut butter to suit our taste. Not our favorite cupcake, but it is yummy!

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Reviewer:

lattemama719

Cooking Level: Intermediate

Reviewed: Jul. 25, 2011

I made these cupcakes for a birthday party and they were a big hit!! I added a little milk to the icing to make it easier to work with. Overall they were amazing.

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Reviewer:

missylissa

Reviewed: Jun. 13, 2011

These were easy and quick to make. My sister in law and I made them when we were craving some chocolate and they satisfied that craving! We followed the advice of some of the reviewers here and added an extra egg to make the cupcakes fluffier and 1/4 a cup of milk to the batter because it was REALLY thick. The frosting was very simple and easy to make and we also added a splash of milk to the frosting to make it smoother. Next time we will probably not bake them for the full time because the first batch came out a little overcooked. The second time we put them in for about 16 and it worked perfectly! We had to beat away our guys with the spatulas to keep them from eating the frosting before we had a chance to put it on the cupcakes, it is THAT good!!

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Reviewer:

Jenn

Cooking Level: Intermediate

Reviewed: Jun. 9, 2011

I made this for my brother's graduation and they are TO DIE FOR. Instead of crisco I used the same amount of vegatable oil. When putting the batter in the pan be sure to put alot of chocolate chips in the middle. It makes the cupcake richer. Lastly, I put a whole reeses cup on top of the icing. YUM!

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