Vegan Brownie Cupcakes with Peanut Butter Fudge
Prep time
Bake time
Total time
I am using agave syrup for my peanut butter fudge recipe, but you can replace with another liquid sweetened like golden syrup or corn syrup
Serves: 10
  • 1 Recipe Box Brownies Hack
  • 1 recipe Vegan Ganache
  • For the Peanut Butter Fudge:
  • Creamy Peanut Butter ½ cup (130g)
  • Agave Syrup ¼ cup (80g) *see note above
  • Coconut Oil ¼ cup (56g)
  • 6 Tablespoons Chopped peanut for garnish *optional
  1. First prepare your favorite brownie recipe as per the instructions listed
  2. Scoop the brownie batter with a heaping 1½ ounce scoop into lightly sprayed cupcake liners
  3. Bake in a preheated 350°F oven
  4. Mine took 25 minutes with the toothpick test.
  5. Be sure not to over bake! You want moist crumbs not a dry brownie!
  6. As soon as the brownies are done baking, remove them from the oven and make an indent in the center of each one, this is going to hold the peanut butter fudge filling.
  7. Now let them cool completely
  8. Meanwhile prepare the ganache recipe as per the instructions listed on that recipe and reserve until needed
  9. Prepare the peanut butter fudge by combining all 3 ingredients in a small sauce pot and heat over medium-low heat stirring constantly until melted and smooth
  10. Remove from heat and reserve.
  11. Once the brownies are cooled, fill the indented centers with the peanut butter fudge filling~ reserving approx 2 Tbs for the drizzle.
  12. Refrigerate to set the fudge then cover the tops with warm ganache.
  13. Drizzle with the reserved peanut butter fudge and then chopped roasted peanuts for garnish
Peanut butter fudge cupcakes can be stored at room temperature for up to 4 days

For longer storage keep refrigerated for up to 2 weeks wrapped airtight to prevent drying.

You can freeze these cupcakes for up to 2 months wrapped well
Recipe by Gretchen's Vegan Bakery at