Chocolate Rolo Brownie Cupcakes Food

CHOCOLATE ROLO BROWNIE CUPCAKES

Steps:

• preheat oven to 180 Celsius line a 12 hole muffin tin with paper patty pans.
• whisk the sugar and eggs together until well combined.
• whisk in the flour, cocoa, salt and bicarb soda.
• place the butter and dark chocolate in a small microwavebowl. heat for 1 minute then stir. heat for another 20.
• seconds and stir till smooth.
• stir chocolate into the flour mix.
• 3/4 fill each pattypan.
• cook for approximately 20 minutes or until a skewer comes out coated with just a few crumbs.
• break the rolo into squares and quickly push 1 square into each cupcake, flat side up.
• cool in tin for 5 minutes then remove to wire rack to cool completely.
• ice with desired topping.

CHOCOLATE-GLAZED BROWNIE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F and line one 12-cup standard muffin tin with paper cupcake liners.
• Put the butter, cocoa powder and unsweetened chocolate in a large bowl. Pour over the boiling water and let stand 5 minutes. Whisk until smooth, and then whisk in the sugar, vanilla and eggs. Whisk in the flour, baking powder, salt and baking soda until just combined. Stir in the walnuts or chocolate chips if using. Divide the batter among the prepared liners so they are about three-quarters full.
• Bake until a toothpick inserted into the center comes out with moist crumbs, 22 to 24 minutes. Cool in the tins 5 minutes, then remove and cool completely on a wire rack.
• Put the semisweet chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat until it just simmers. Pour the cream over the chocolate and let sit for 1 minute, then gently stir until smooth and glossy. Cool the glaze slightly until thickened but not hard. Spread 1 tablespoon of glaze on top of each cupcake or dip the tops of the cupcakes into the glaze.

ROLO BROWNIES!

Steps:

• Make sure the Rolos are frozen for at least an hour before baking.
• Preheat your oven to 180C/160C Fan and line a 9x9" baking tin with parchment paper!
• Melt together the dark chocolate and unsalted butter until smooth in the microwave or in a bowl over a pan of simmering water. Leave to cool for a few minutes
• Using an electric whisk/stand mixer, whisk the eggs and sugar together for a few minutes until the mixture has doubled in volume, is alot paler, and leaves a trail for a few seconds when you lift the whisk out.
• Pour the chocolate/butter mix into the whisked sugar and eggs and fold through very carefully.
• Add in the flour and cocoa powder and fold through carefully again.
• Add in the frozen Rolos and chocolate chips and fold in (You can reserve a small handful to sprinkle on the top if you want). Pour the mixture into the tin!
• Drizzle the caramel over the top of the brownies and very gently swirl in.
• Bake in the oven for 25-30+ minutes or until there is a very slight wobble in the middle. Sometimes it can take longer, see notes below.
• Leave to cool in the tin!
• Optional - set the brownies in the fridge for 1-2 hours after they have cooled to create a lovely fudgey texture!

CHOCOLATE BROWNIE CUPCAKES

Steps:

• Preheat oven to 325F and use muffin pan lined with paper liners.
• In a small bowl, mix together flour, cocoa powder, baking powder and salt.
• In a large bowl, whisk together granulated and brown sugars and butter until smooth. Whisk in vanilla and almond extract. Add eggs, one at a time, beating well after each addition. Add flour mixture, beating until combined. Stir in chocolate chips.
• Scoop batter into prepared pan. Bake in preheated oven for 28 minutes or until a tester inserted into center comes out with a few crumbs attached and a little melted chocolate. The tops of cupcakes will not spring back when touched.
• Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
• Top cooled cupcakes with favorite frosting.

CHOCOLATE BROWNIE CUPCAKES

Steps:

• preheat the oven to 180c/350f/gas mark 4.
• line a 12-hole muffin tin with 12 papper cases .
• place the chocolate and butter in a saucepan and heat gently,stirring constanly until melted.
• remove from the heat and stir until smooth and leave to cool slightly.
• place the eggs and sugar in a large bowl and whisk together then add the vanilla extract .
• stir in the flour until mixed together,then stir melted chocolate into the mixture until combined.
• if using stir the chopped walnuts.
• spoon the mixture into the papper cases.
• and then bake in the preheated for 30 minutes, or until firm to the touch but still slightly moist in the centre.
• leave the cupcakes to cool for then minutes then transfer to the wire rack to cool completely. i hope you enjoy them

ROLO CUPCAKES

Steps:

• Pre-Heat Oven to 350 degrees.
• Beat Cake Mix, Eggs, Milk, Applesauce, and Chocolate Syrup until smooth.
• Fill cupcake liners 1/3 of the way, and then add a Rolo Candy to each cup. Fill liner until candy is covered.
• Bake in the oven at 350 for 18-20 minutes.
• While cupcakes are cooling mix Cream Cheese, Confectioners Sugar, Whipping Cream, and Carmel Syrup until smooth.
• After cupcakes have cooled completely, ice with Carmel Cream Cheese Frosting, and drizzle with Carmel Syrup.