Cinnamon Brownie Cupcakes Food

SPICY CINNAMON BROWNIES WITH SALTED PEANUT BUTTER ICING

Steps:

• For the brownies: Preheat the oven to 375 degrees F and grease a 9-by-13-inch nonstick baking pan with cooking spray.
• Melt the butter, chocolate, cinnamon, Aleppo pepper and chili powder together in the top of a double boiler or in the microwave (for 4 minutes). Stir with a rubber spatula until all the chocolate is melted. Remove from the heat and cool to room temperature.
• Combine the eggs, granulated sugar, brown sugar and vanilla paste in a stand mixer fitted with the whisk attachment. Whip on high speed until the mixture becomes pale and pulls ribbons when the whisk is run through it, 2 to 3 minutes.
• Fold the melted chocolate into the egg mixture with a rubber spatula, gently stirring from bottom to top until the chocolate is fully incorporated. Add the salt to the cake flour, then fold half of the flour into the egg and chocolate mixture until thoroughly combined. Fold in the remaining flour.
• Pour the batter into the prepared baking pan making sure the batter is level and evenly spread in the pan. Bake until a cake tester comes out clean when placed in the center, 25 to 30 minutes. Let cool completely.
• For the icing: Combine the cream cheese, butter, peanut butter, confectioners' sugar and salt in a large bowl with an electric mixer for 2 minutes. Wipe down the sides and the bottom of the bowl with a rubber spatula.
• Spread the icing on top of the brownies in an even layer. Dust with cocoa powder, then cut and serve. Alternately, place the icing in a piping bag and pipe icing stars on top. Dust with cocoa powder, then cut and serve.

CINNAMON BROWNIE CUPCAKES

Steps:

• Preheat oven to 350°F Mix flour, cocoa powder, cinnamon, baking powder and salt in medium bowl. Set aside.
• Mix sugar, applesauce, eggs and vanilla in large bowl until well blended. Gradually stir in flour mixture until well mixed. Stir in chocolate chips. Spoon 1/4 cup batter into each of 15 paper-lined muffin cups.
• Bake 15 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely on wire rack.

CINNAMON BROWNIE CUPCAKES

Steps:

• Preheat oven to 350°F. Mix flour, cocoa powder, cinnamon, baking powder and salt in medium bowl. Set aside.
• Mix sugar, applesauce, eggs and vanilla in large bowl until well blended. Gradually stir in flour mixture until well mixed. Stir in chocolate chips. Spoon 1/4 cup batter into each of 15 paper-lined muffin cups.
• Bake 15 minutes or until toothpick inserted into center of cupcake comes out with fudgy crumbs. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely on wire rack.

DARK CHOCOLATE CINNAMON CUPCAKES

Steps:

• Heat oven to 350 degrees. Line standard-sized muffin pan with baking-cup liners.
• Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside to cool until just warm to the touch.
• Whisk flour, baking soda, cinnamon, and baking powder in small bowl to combine.
• Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is thick.
• Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
• When the cupcakes have cooled, mix together a half teaspoon of cinnamon with 3 tablespoons powdered sugar. Sift a light coating of the mixture on top of the cupcakes.

PEANUT BUTTER AND DARK FUDGE BROWNIE CUPCAKES (MIX)

Steps:

• For the cupcakes:.
• Preheat oven to 350°F.
• Combine the brownie mix, eggs, and milk in a bowl, and mix until combined. Add the peanut butter and mix until incorporated. If the batter is too thick, add the water.
• Spoon the batter into paper-lined cupcake tins. Bake for 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool.
• For the frosting:.
• Whisk together the water and powdered sugar; once combined, add the peanut butter and mix until smooth. Spread on cooled cupcakes, and top with peanut brittle or chopped peanuts if desired.

BROWNIE CUPCAKES

Steps:

• Preheat oven to 325 degrees.
• In a saucepan, melt butter and chocolate chips; let cool.
• In a bowl, combine sugar and flour. Very gently, fold in the slightly beaten eggs. DO NOT BEAT. .
• Add butter and chocolate mixture. Stir in vanilla.
• Stir in pecans.
• Pour mixture in greased muffin tins and bake for about 25 minutes. Be careful not to overbake.
• You can also use paper cupcake liners.

CINNAMON BROWNIES

Steps:

• Preheat oven to 350°. In a bowl, whisk cocoa and baking soda; blend in 1/3 cup melted butter. Add boiling water, stirring until thickened. Stir in sugar, eggs, vanilla and remaining butter. Add flour, cinnamon and salt. Fold in chocolate chips. Pour into a greased 13x9-in. baking pan. Bake until toothpick inserted in center comes out with moist crumbs, about 40 minutes. Cool. , For frosting, cream butter in a bowl. Combine cocoa, confectioners' sugar and cinnamon; add alternately with the milk. Beat to a spreading consistency; add vanilla. Add more milk if necessary. Spread over the brownies.

MEXICAN CINNAMON BROWNIES

Steps:

• Heat oven to 350°F. (325°F for dark or nonstick pan). Grease bottom of 8-inch square pan with shortening or cooking spray.
• Make brownie batter as directed on box. Stir in cinnamon. Spread in pan.
• Bake 35 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours. Cut into 4 rows by 4 rows.

CINNAMON MOCHA CUPCAKES

Steps:

• In a small bowl, cream the butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking soda, salt, baking powder and cinnamon; add to creamed mixture alternately with coffee and buttermilk, beating well after each addition. , Fill paper-lined muffin cups half full with batter. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. , Place the frosting in a bowl. Dissolve coffee granules in hot water; stir into frosting until smooth. Frost cupcakes.

BROWNIE CUPCAKES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 18 cupcake cups with paper liners.
• Melt butter and chocolate chips together in a saucepan over low heat, stirring until smooth; let cool.
• Beat eggs and sugar together in a mixing bowl until thoroughly combined. Mix flour and vanilla extract into egg mixture. Fold in chocolate mixture until batter is smooth. Pour batter into prepared cupcake cups, filling them about 1/2 full.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean or with moist crumbs, about 30 minutes.