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If you’re a peanut butter and chocolate fan, then these peanut butter mousse brownie cups are the perfect indulgent treat for you. Combining the rich flavors of brownies with the creamy texture of peanut butter mousse, these delectable dessert cups are sure to satisfy your sweet tooth. Whether hosting a dinner party or simply craving a decadent dessert, these brownie cups are easy to make and will impress any guest. Get ready to indulge in these irresistible and mouthwatering treats.

Peanut Butter Mousse Brownie Cups combine a decadent dark chocolate brownie cup filled with heavenly light and fluffy peanut butter mousse. Also, try Peanut Butter Cluster Brownies or Peanut Butter Cookies you will surely love them.

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I have difficulty deciding if it is ok to have all of my favorite dessert ingredients in a single bite of dessert. Where do I start? I have dark chocolate, cream cheese, heavy whipping cream, and peanut butter. One batch of these and I just might set for life. Now, where did I put that cup of coffee?

Make the Brownie Cups for the Peanut Butter Mousse Brownie Cups Mini Desserts

The brownie cups are my favorite go-to recipe for all recipes that need brownies, including just plain and delicious brownies. Before we get started, though, you will need a couple of special utensils. The mini muffin pan and the tart shaper. You will need two mini muffin pans.

Make the Brownie Cups

Melt the butter, add the sugars, then microwave until 110 degrees F. Set aside.
Add the eggs, vanilla, salt, and baking powder to the cocoa powder. Stir to mix in.
Add the melted sugar/butter mixture to the cocoa mixture and stir.
Add the flour and chocolate chips and stir in.

Bake and Shape the Brownie Cups for the Peanut Butter Mousse Brownie Cups

Use a 1 tbsp. Cookie scoop and place a scant scoop of batter in each well of the two pans—forty-eight mini brownie cups in total.
Bake the brownie cups in a preheated oven at 350 degrees F for 13 minutes.
As soon as the brownie cups come out of the oven, use the mini tart shaper to form the cups.
Let the cups cool for 15 minutes before removing them from the pan.

Make the Peanut Butter Mousse

Beat the peanut butter with the cream cheese together. Then add the vanilla and powdered sugar and beat in.
Use a chilled bowl. Whip the heavy cream into stiff peaks.
In three separate portions, fold the whipped heavy cream into the peanut butter and cream cheese mixture.

Fill the Mini Brownie Cups with the Peanut Butter Mousse

If the mousse is soft and doesn’t hold the shape it is piped into – chill the mousse for several hours before filling the brownie cups.
Attach a star piping tip to a piping bag and pipe the mousse into the brownie cups.
Place filled cups in the fridge to chill for several hours before serving.

To store the Peanut Butter Mousse Brownie Cups, place them in an airtight container and freeze for 1-2 months.
The unfilled brownie cups will keep for 2-3 months in an airtight container in the freezer.
Defrost for 15 minutes at room temperature before serving.
For more mini desserts try my Berries and Cream Brownie Bites, or my Mexican Ice Cream Bites.

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5 from 1 vote