Double Chocolate Brownie Cupcakes Food

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.

BROWNIE CUPCAKES

Steps:

• Preheat the oven to 350 degrees. Line a 12-count muffin tin with cupcake liners, and spray generously with nonstick cooking spray. Set aside.
• In a saucepan over low heat, melt the butter and 8 ounces of chocolate. Stir until smooth. Remove from heat, and set aside.
• In a large bowl, whisk together eggs and sugar. Add flour, cocoa, and baking soda. Stir in the melted chocolate until combined. Stir in remaining 3 ounces of chocolate and nuts if desired.
• Using a 2-ounce ice cream scoop, fill cupcake liners 3/4 full with batter. Bake until a firm crust forms on the cupcakes, about 20 minutes. Remove to a wire rack to cool, about 10 minutes. Remove cupcakes from pan, and continue to cool on a wire rack.
• Ice cupcakes with a generous amount of chocolate frosting.

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.

DOUBLE CHOCOLATE BROWNIE CUPCAKES

Steps:

• FOR BROWNIE CUPCAKE: Preheat oven to 350 Pour box mix into large bowl, set aside. In separate bowl add eggs, oil, melted butter and milk. Stir to combine. Add mixture into bowl with brownie mix and stir until smooth. Take out cupcake pan and coat with a non-stick spray. Scoop 2 tbs. of mixture into each section then place into oven for about 20 minute
• FOR CHOCOLATE GLAZE: While the brownies cook you should start on the glaze. Melt butter in medium sauce pan on low heat. While that melts in a small bowl add milk with the cocoa powder, stir & set aside. Once the butter is melted add your cocoa powder/milk mixture. Stir out clumps as the glaze thickens (Note: Watch carefully, it could burn!) Bring the liquid to a boil Add in the confectioners sugar while glaze is still hot to reduce clumping. Mix briskly or you'll have chunks Makes about 2 cups of glaze which is enough to cover 24 cupcakes if done right. If your glaze isn't smooth or has clumps of confectioners sugar, place it back on the burner at medium heat for just a few more minutes. Be sure to stir the the glaze the whole time.
• FOR GLAZED CHOCOLATE BROWNIE CUPCAKES: Once the brownies are done, remove from pan onto a plate and place into the freezer for quicker cooling. If your glaze has been done for a little while you should re-heat it so its warm. After about 10 minutes check your brownies (they should be cool now.) Now take your warm glaze and thoroughly drizzle each cupcake. Serve still drippy or wait about 15 minutes for glaze to harden up .For best results take a tablespoon or so of glaze and pour right on top. If its warm enough it should trickle along the sides of the cupcake, covering the whole thing. Add more if necessary.

ULTIMATE DOUBLE CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350°. In a large bowl, combine cocoa and baking soda; blend 1/3 cup melted butter. Add boiling water; stir until well blended. Stir in sugar, eggs and remaining butter. Add flour, vanilla and salt. Stir in pecans and chocolate chunks. , Pour into a greased 13x9-in. baking pan. Bake 35-40 minutes or until brownies begin to pull away from sides of pan. Cool.

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

ULTIMATE DOUBLE CHOCOLATE BROWNIES

Steps:

• In a large bowl, combine cocoa and baking soda.
• Blend in 1/3 cup melted butter.
• Add boiling water, stir until well blended.
• Stir in sugar, eggs, and remaining butter.
• Add flour, vanilla, and salt.
• Stir in pecans and chocolate chips.
• Pour into a greased 13x9x2-inch pan and bake at 350 degrees F for 35-40 minutes, or until brownie starts to pull away from sides of pan.
• Cool, cut into squares.

DOUBLE-CHOCOLATE BROWNIE COOKIES

Steps:

• Preheat oven to 375 degrees. Line two large baking sheets with parchment paper; set aside. In a heatproof bowl set over (but not touching) simmering water, melt 5 ounces semisweet chocolate, unsweetened chocolate, and butter. Stir until smooth. Set mixture aside to cool slightly, about 5 minutes.
• In the bowl of an electric mixer fitted with the paddle attachment, beat chocolate mixture and sugar on medium speed until well combined, about 3 minutes, scraping down the sides of the bowl as needed. Add eggs, and mix until completely combined. Beat in vanilla. Add flour and salt, and beat until just incorporated. Stir in remaining 4 ounces semisweet chocolate.
• Using an ice-cream scoop about 2 inches in diameter, scoop dough into balls and place about 1 1/2 inches apart on prepared baking sheets. Bake, rotating sheets halfway through, until edges are set and centers are still a bit soft, 9 to 11 minutes. Transfer parchment and cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 4 days.

BROWNIE CUPCAKES

Steps:

• Preheat oven to 325°. In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. In a small bowl, beat egg and sugar. Stir in vanilla and chocolate mixture. Gradually add flour; fold in pecans., Fill paper-lined muffin cups two-thirds full. Bake until tops begin to crack, 20-25 minutes. Cool for 10 minutes before removing from pan to a wire rack.