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Peanut Butter Mousse Brownie cups

Peanut Butter Mousse Brownie cups are mini brownie cups filled with a peanut butter mousse and topped with mini chocolate chips. Perfect for all the peanut butter and chocolate lovers.
Prep Time20 mins
Cook Time13 mins
Total Time33 mins
Course: Dessert
Cuisine: American
Keyword: brownie cups, brownies, mini brownies, peanut butter and chocolate, peanut butter mousse
Servings: 48 Brownies Bites
Calories: 129kcal


  • mini muffin tins (2)
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Brownie Cups

  • ¾ cup cocoa powder dutch process (62g)
  • 1 tsp espresso powder
  • 3 large eggs
  • 1 tsp vanilla
  • ½ tsp salt
  • ¾ tsp baking powder
  • ¾ cup granulated sugar(150g)
  • ¾ cup light brown sugar(160g)
  • 12 tbsp. melted butter(170g)
  • 1 ⅛ cup flour(135g)all-purpose
  • 1 cup dark chocolate chips(170g)

Peanut Butter Mousse Filling

  • 4 oz cream cheese
  • ½ cup peanut butter
  • ½ cup powdered sugar
  • ½ tsp vanilla
  • ¾ cup heavy cream
  • ¼ cup mini chocolate chips for garnish


Brownie Cups

  • These can be made ahead and stored in an airtight container in the freezer for 2-3 months.
  • Preheat oven to 350°F (176°C).
  • Melt the butter and add the white and brown sugars to the melted butter.
  • Mix the cocoa, espresso powder, eggs, vanilla, salt, and baking powder.
  • Microwave the butter and sugar together until it is 110 degrees F. (43°C)
  • Add the butter sugar mixture to the cocoa misture and mix well.
  • Add the flour and stir in.
  • Add the chocolate chips and stir in.
  • Spray the mini muffin tins (click here for where to purchase) with non-stick spray.
  • Use a 1 tablespoon cookie scoop to fill each well. (smallest size scoop).
  • Bake at 350°F (176°C) for 13 minutes.
  • As soon as the brownie bites come out of the oven, press a well into the brownie to form the cup shape.
  • Let the brownies cool about 15 minutes before removing from the tins.

Peanut Butter Mousse Filling

  • Add the peanut butter to the cream cheese and beat it together with a hand mixer.
  • Add the powdered sugar and vanilla to the mixture and beat in on medium.
  • In a separate chilled bowl, beat the heavy cream until stiff peaks form.
  • In 3 separate portions, fold the whipped heavy cream into the peanut butter cream cheese mixture.
  • If the mixture is soft, refrigerate for 2 hours before piping into the brownie dessert cups.
  • Put the peanut butter mousse into a piping bag with a medium star tip attached. Pipe the mousse into the individual brownie cups and garnish with mini chocolate chips or chocolate shavings.
  • Freeze for several hours until very firm. Let peanut butter mousse brownie cups defrost at room temperature for 15 minutes before serving.
  • Alternately refrigerate overnight before serving.



To store:
Freeze the unfilled brownie cups in an airtight container for up to 3 months. 
Once the brownie cups are filled with mousse they can be frozen for 1-2 months in an airtight container. 


Serving: 1brownie bite | Calories: 129kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 88mg | Potassium: 65mg | Fiber: 1g | Sugar: 10g | Vitamin A: 238IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg