BROWNIE CUPCAKES
I grew up in my parents' bakery, which might explain why I don't like frosting. These brownie cupcakes are just my style! They come out shiny on top and are great without frosting. -Cindy Lang, Hays, Kansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 297 calories, Fat 21g fat (10g saturated fat), Cholesterol 83mg cholesterol, Sodium 99mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.
FROSTED BROWNIE CUPCAKES
These fudge brownies with colorful icing melt in your mouth. Great kid-pleaser.
Provided by Carol Marie
Categories Desserts Cookies Brownie Recipes
Time 1h16m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with vegetable shortening.
- Combine brownie mix, vegetable oil, eggs, and water together in a bowl; mix until smooth. Pour into prepared muffin tin.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 16 minutes. Cool for 30 minutes. Transfer to a wire rack; allow to cool completely, about 15 minutes.
- Combine white frosting and food coloring in the bowl of an electric mixer; beat until coloring is evenly distributed. Pipe frosting onto cool brownies.
Nutrition Facts : Calories 435.2 calories, Carbohydrate 58.4 g, Cholesterol 32.1 mg, Fat 21.8 g, Fiber 1.2 g, Protein 3.4 g, SaturatedFat 4 g, Sodium 245.3 mg, Sugar 44.9 g
BROWNIE CUPCAKES WITH PEANUT BUTTER FROSTING
For kids of all ages, this dessert is dense and chocolaty. When was the last time you had a cupcake with sprinkles on top. It is best to use mini muffin tins.
Provided by Barb G.
Categories Dessert
Time 1h
Yield 12 cupcakes
Number Of Ingredients 16
Steps:
- For cupcakes; Preheat oven to 350 degrees.
- Line standard (1/3 cup) muffin cups with paper liners (These are really better made in mini muffin tins.) Combine butter, 1/2 cup chocolate chips, and unsweetened chocolate in the top of double broiler set over simmering water.
- Stir until mixture is melted and smooth, Remove from water.
- Whisk both sugars into chocolate mixture, then whisk in eggs 1 at a time.
- whisk in vanilla, then flour, walnuts, salt and remaining 3/4 cup chocolate chips.
- Divide batter among muffin cups (about 1/4 cup each).
- Bake cupcakes until tester inserted into center comes out with moist crumbs attached, about 20 minutes.
- Transfer cupcakes to rack and cool completely.
- Frosting; Put powdered sugar and the next 3 ingredients in a medium bowl.
- Using electric mixer, beat until mixture is smooth, adding whipping cream by teaspons if frosting is to thick to spread.
- Spread frosting in swirls over tops of cupcakes, sprinkle with chocolate shavings or sprinkles.
Nutrition Facts : Calories 435.8, Fat 29.6, SaturatedFat 13.6, Cholesterol 56.4, Sodium 141.4, Carbohydrate 42.5, Fiber 3.5, Sugar 32.5, Protein 7.9
SPROUTING BROWNIE CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 12 brownie cupcakes
Number Of Ingredients 14
Steps:
- Make the cupcakes: Preheat the oven to 350˚. Line a 12-cup muffin pan with paper liners. Combine the butter, unsweetened chocolate, cocoa powder and water in a medium saucepan over medium heat. Cook, stirring, until melted and smooth. Remove from the heat and whisk in the sugar, eggs and vanilla until well combined. Whisk in the flour and salt until smooth. Divide the batter evenly among the prepared muffin cups, filling them about three-quarters full.
- Bake until the tops of the brownies spring back when lightly pressed and a toothpick inserted into the centers comes out with moist crumbs, 20 to 25 minutes. Let cool 5 minutes in the pan, then remove the brownies to a rack to cool completely.
- Meanwhile, make the topping: Combine the semisweet chocolate and heavy cream in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until smooth and melted. Let stand until thickened slightly, 10 to 30 minutes (it should look like pudding). Spoon over the brownies and gently spread to the edges. Top with the cookie crumbs, gently pressing them into the chocolate.
- Tint the vanilla frosting green with food coloring; transfer to a piping bag fitted with a small round tip and pipe onto the brownies to make sprouting grass.
ESPRESSO DARK BROWNIE CUPCAKES, PEANUT BUTTER FUDGE FROSTING
Steps:
- Preheat the oven to 350 degrees F. Line standard cupcake pans with 24 cupcake liners.
- Combine the butter and chocolate in a small microwave-safe bowl. Microwave on high, uncovered, stirring every 30 seconds, until the butter and chocolate are melted and smooth. Set aside to cool. Mix the flour, cocoa powder, espresso, and salt in another bowl. In the bowl of an electric mixer fitted with the paddle attachment, mix both sugars and reserved chocolate mixture until well combined. Add the eggs, 1 at a time, beating until each is smooth, scraping down the sides of the bowl if needed. Add the flour mixture until blended. Fill the cupcake liners 2/3 full. Bake until golden, rotating the pans halfway though, 18 to 20 minutes. Transfer the pans to wire racks to cool completely before removing the cupcakes.
- To assemble: Frost the cooled cupcakes with Peanut Butter Fudge Frosting.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, peanut butter, and salt on medium-high speed until creamy. Turn the speed to low and beat in the confectioners' sugar, 1/2 cup at a time. Add the cocoa powder and beat until extremely smooth and creamy.
BROWNIE CUPCAKES WITH PEANUT BUTTER FROSTING
Categories Cake Mixer Chocolate Nut Dessert Bake Kid-Friendly Halloween Mother's Day Back to School Walnut Winter Birthday Bon Appétit Vegetarian Pescatarian Soy Free Kosher Small Plates
Yield Makes 10 cupcakes
Number Of Ingredients 18
Steps:
- For cupcakes:
- Preheat oven to 350°F. Line 10 standard (1/3-cup) muffin cups with paper liners. Combine butter, 1/2 cup chocolate chips, and unsweetened chocolate in top of double boiler set over simmering water. Stir until mixture is melted and smooth. Remove from over water. Whisk both sugars into chocolate mixture, then whisk in eggs 1 at a time. Whisk in vanilla, then flour, walnuts, salt, and remaining 3/4 cup chocolate chips. Divide batter among prepared muffin cups (about 1/4 cup for each). Bake cupcakes until tester inserted into center comes out with moist crumbs attached, about 20 minutes. Transfer cupcakes to rack and cool completely.
- For frosting:
- Put powdered sugar and next 3 ingredients in medium bowl. Using electric mixer, beat until mixture is smooth, adding whipping cream by teaspoonfuls if frosting is too thick to spread.
- Spread frosting in swirls over top of cupcakes. Sprinkle with chocolate shavings or chocolate sprinkles. (Can be made 1 day ahead. Store in single layer in airtight container at room temperature.)
BROWNIE CUPCAKES
When it comes to making these super easy brownie cupcakes the trick is all in how you bake them. Start by preparing a box of Betty Crocker™ Fudge Brownie Mix according to the instructions. Then, instead of baking them in a single pan, divide the batter into a muffin tin to create 18 perfectly portioned cupcake-style brownies. All that's left to do is to frost and decorate them anyway you like. Serve them after dinner, at birthdays, parties and potlucks. They're the perfect - and cutest - way to serve brownies no matter what the occasion.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 18
Number Of Ingredients 2
Steps:
- Heat oven to 350°. Place paper baking cup in each of 18 regular-size muffin cups. Make batter as directed on brownie mix box. Fill each cup 2/3 full (about 3 tablespoons each).
- Bake 22 to 26 minutes or until toothpick inserted near edge comes out almost clean. Do not overbake. Cool 5 minutes; remove from pan. Cool completely. Frost and decorate as desired. Store covered.
Nutrition Facts : Calories 150, Carbohydrate 24 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 17 g, TransFat 0 g
TRICK-OR-TREAT BROWNIE CUPCAKES
Brownies baked in a muffin pan get all dressed up for Halloween!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray. In medium bowl, mix brownie mix, oil, water and eggs. Divide batter among muffin cups. Bake 13 to 18 minutes or until centers are set and toothpick inserted near edge of cupcake comes out clean. Cool 30 minutes. Run metal spatula around edge of each brownie; lift out to remove from muffin cup.
- In microwavable bowl, microwave vanilla chips uncovered on Medium (50%) 30 to 45 seconds, stirring every 15 seconds, until melted. Cool slightly.
- In medium bowl, beat powdered sugar, butter, milk and food colors on medium speed until fluffy. Stir in melted vanilla chips. Spoon frosting over cooled cupcakes; top each with candy bar.
Nutrition Facts : Calories 270, Carbohydrate 38 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Cupcake, Sodium 130 mg, Sugar 30 g, TransFat 0 g
FROSTED WALNUT BROWNIE CUPS
Have a little taste of heaven with these mini brownie cups. They are always a huge hit and are simple to make. -Crystal Strick, Boyertown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 32 brownie cups.
Number Of Ingredients 10
Steps:
- In a microwave, melt chocolate chips and butter; whisk until smooth. Cool slightly. , In a large bowl, beat sugar and eggs. Stir in vanilla and chocolate mixture. Gradually add flour; stir in walnuts. Fill paper-lined miniature muffin cups almost full. , Bake at 350° for 20-23 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely., For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool for 30 minutes or until ganache reaches a spreading consistency, stirring occasionally. Spread over brownie cups.
Nutrition Facts : Calories 353 calories, Fat 24g fat (13g saturated fat), Cholesterol 49mg cholesterol, Sodium 56mg sodium, Carbohydrate 39g carbohydrate (32g sugars, Fiber 3g fiber), Protein 4g protein.
FUDGE BROWNIE CUPCAKES
I found this recipe and just had to share it. I hope someone enjoys it! I had to guess under serving amounts (I am new to this!)
Provided by OceanIvy
Categories Dessert
Time 35m
Yield 10-20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven 350°F.
- Line muffin tins with paper baking cups.
- Melt butter and chocolate over low heat in 1 quart saucepan; stir occasionally until chocolate is melted.
- Let cool for about 5 minutes.
- Stir chocolate mixture and other ingredients in large bowl; mix well.
- Fill each lined muffin cup with approximately 1/4 cup batter.
- Bake 23-27 minutes or until top springs up when slightly touched.
- Remove cupcakes let cool and most of all, ENJOY!
Nutrition Facts : Calories 428.6, Fat 23.9, SaturatedFat 14.3, Cholesterol 133.4, Sodium 276.6, Carbohydrate 51.9, Fiber 1, Sugar 41.4, Protein 4.5
BROWNIE CUPCAKES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes 12
Number Of Ingredients 10
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.
BROWNIE CUPCAKES
Grandma Page's brownie cupcakes!
Provided by mindee
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 50m
Yield 18
Number Of Ingredients 6
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.
Nutrition Facts : Calories 241.5 calories, Carbohydrate 28 g, Cholesterol 68.4 mg, Fat 14.2 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 8.5 g, Sodium 89.4 mg, Sugar 21.9 g
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