Buckeye Brownie Cups

Ingredients

• 0.3 teaspoon double-acting baking powder 
• 0.3 cup firmly brown sugar packed
• 0.5 cup butter 
• 2 tablespoons butter softened
• 0.5 cup creamy peanut butter 
• 2 large eggs lightly beaten
• 0.5 cup flour all-purpose
• 0.3 cup heavy cream 
• 32  paper baking cups miniature
• 0.5 cup powdered sugar 
• 1 cup semisweet chocolate morsels divided
• 1.5 teaspoons vanilla extract 

Equipment

• bowl
• oven
• whisk
• hand mixer
• microwave
• measuring cup

Directions

1. Preheat oven to 35
2. Place paper baking cups in miniature muffin pans. Microwave 1/2 cup chocolate morsels and 1/2 cup butter in a microwave-safe bowl at HIGH 1 to 2 minutes or until butter melts, stirring after 1 minute. Stir until chocolate melts.
3. Whisk in 1/2 tsp. vanilla and next 3 ingredients.
4. Combine flour and baking powder; gradually stir into chocolate mixture. Using a small scoop, place 1 level Tbsp. batter in each baking cup.
5. Bake at 350 for 15 minutes.
6. Let cool in pans 5 minutes.
7. Remove from pans to wire racks, and cool completely (about 20 minutes).
8. Meanwhile, combine powdered sugar, peanut butter, 2 Tbsp. softened butter, and remaining 1 tsp. vanilla in a medium bowl; beat at medium speed with an electric mixer until smooth.
9. Roll peanut butter mixture by teaspoonfuls into 32 balls. Press 1 ball into top of each brownie, flattening slightly.
10. Place remaining 1/2 cup chocolate morsels in a medium bowl. Microwave cream in a 1-cup glass measuring cup at HIGH 1 minute.
11. Pour cream over chocolate morsels; stir until smooth.
12. Let cool until slightly thickened.
13. Spread 1 to 2 tsp. chocolate mixture over peanut butter and brownie, spreading almost to edges of baking cup.
14. Let cool 1 hour or until set.