brownie cupcakes two ways

1 x donna hay molten chocolate chunk brownie mix
[[peanut butter frosting]]
½ cup (140g) smooth peanut butter
½ cup (80g) icing sugar
50g unsalted butter, softened
1 teaspoon vanilla extract
¼ cup (60ml) single (pouring) cream
[[crushed raspberry cream]]
125g raspberries
2 tablespoon icing sugar
1 cup (250ml) pouring cream, whipped to soft peaks

Prepare the baking mix as per packet instructions. Divide the mixture between 12 x ½ cup-capacity (125ml) muffin tins lined with paper cases and bake for 30 minutes. Remove from the tins and place on a wire rack to cool.

To make the peanut butter frosting, place the peanut butter, sugar, butter and vanilla and in a bowl and using a hand-held electric mixer, beat for 5 minutes or until light and fluffy. Add the cream and beat until just combined. Spread over the cooled brownie cupcakes to serve.

To make the crushed raspberry cream, place the raspberries and icing sugar in a bowl and lightly crush with a fork. Gently fold the berries through the whipped cream and spread over the cooled brownie cupcakes to serve. Makes 12.

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