Gooey Brownie Peanut Cups
As we all know, I do not make a lot of cupcakes on Desserts Required. Mostly because cake decorating is not my thing. My daughter Shoshana is amazing at this and loves taking the time to dress them up. When she lived at home, I cherished time in the kitchen with her watching as she worked her magic. I wonder how she would decorate Gooey Brownie Peanut Cups.
When I got an email from OXO that it was time for their Cookies for Kids Cancer campaign, I jumped at the opportunity. One of the options was to come up with a dessert using OXO’s Muffin Pan, Baking Cups and Baker’s Decorating Tool. Yup, you guessed it, I saw the words, Decorating Tool, and decided it was time to make pretty cupcakes. Well, kind of.
I had never tried using silicone baking cups before. I decided to really put them to the test and made Gooey Brownie Peanut Cups. I figured that if these gooey cups released easily from the Baking Cups, then cupcakes would be golden. I was so happy when I rolled the silicone baking cups down and my desserts weren’t attached. The BPA-free Baking Cups have handy tabs to help remove them from muffin tins without making a thumbprint, and the inside of each Cup is smooth and non-stick to release your treat easily. For Gooey Brownie Peanut Cups, the Baking Cups are filled to the top but when baking cupcakes, there is a handy fill line so your cupcakes will be consistent every time.
OXO’s Non-Stick Pro Muffin Pan features a unique micro-textured pattern that ensures even baking and adds structural rigidity. It’s non-stick and is scratch, stain, corrosion and abrasion resistant. Talk about one seriously well made pan. You are going to love it!
I started talking about my lack in decorating skills but I have to admit that OXO’s Baker’s Decorating Tool makes it very difficult to have anything but gorgeous looking Gooey Brownie Peanut Cups. It’s easy to use and once you get the hang of it, very easy to fill. Just use a smaller spoon than the diameter of the canister that holds the frosting. It’s comfortable to hold and, what is without a doubt my favorite part, is that it protects the icing from warm hands so I don’t have to hold ice cubes before using it.
The sweetest part of this post is not the Gooey Brownie Peanut Cups. It’s the money raised for such a fabulous Cookies for Kids Cancer is an organization that was founded in 2008 by two ‘OXOnians whose son was struggling with pediatric cancer. In 2015, OXO will donate up to $100,000 to Cookies for Kids’ Cancer through product proceeds, bake sale matches and other fundraising efforts. This month, OXO will be donating $100 to Cookies for Kids’ Cancer for each blog post dedicated to this campaign, up to their $100,000 commitment.
So have fun with all of the fab OXO products while helping a wonderful cause. One note about the frosting for Gooey Brownie Peanut Cups. I used a very dark cocoa powder so my frosting is almost a midnight black color. It is also a very deep dark, not-very-sweet frosting. The recipe will work just as beautifully with a less intense cocoa powder but the color will be a bit lighter.
|Gooey Brownie Peanut Cups|| |
- 16 tablespoons (233 grams) plus 12 tablespoons (168 grams) unsalted butter, divided
- ¾ cup (147 grams) light brown sugar
- ½ cup (104 grams) sugar
- 3½ teaspoons (16 grams) vanilla extract, divided
- 1¼ cups (176 grams) all purpose flour
- ½ teaspoon plus 2 pinches salt
- 2 eggs, room temperature, beaten
- 1¼ cups (230 grams) semisweet chocolate chips
- 1 cup (143 grams) cocktail peanuts
- 1½ cups (199 grams) confectioners sugar
- ½ cup (67 grams) cocoa powder
- 10 tablespoons (114 grams) heavy whipping cream
- Preheat the oven to 350°. Set aside a 12-cup muffin pan.
- Place 16 tablespoons (233 grams) butter, brown sugar and sugar into a large microwaveable bowl. Microwave until the mixture is completely melted and bubbly. Be sure to use oven mitts when removing from the microwave as the bowl will be very hot.
- Whisk to blend the ingredients together. Whisk in 2 teaspoons (9 grams) vanilla, then the flour and salt.
- Continuously whisk the mixture while adding the eggs, to prevent cooking the eggs.
- Use a wooden spoon to mix in the chocolate chips. Most will melt, but you may still have some that hold their shape. Fold in the peanuts.
- Spray the pan with non-stick cooking spray. Use a large cookie dough scoop or a gravy ladle to evenly transfer the batter to the muffin cups.
- Bake at 350°, on a rack in the middle of the oven, for 18 minutes.
- Remove and cool completely in the pan. Use a small metal spatula to go around the edges of the Gooey Brownie Cups.
- Remove from the pan and top with the frosting.
- For the frosting, blend 12 tablespoons (168 grams) butter, confectioners sugar, cocoa powder, 2 pinches salt, 1½ teaspoons (7 grams) vanilla and cream together in a large mixing bowl until it is smooth. Transfer the frosting to the canister and fit the tool with one of the decorating tips. Mix and match the tips for a fun assortment.