Heart Brownie Cupcakes Food

BROWNIE HEART CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Coat an 8-inch square cake pan with cooking spray, line bottom with parchment, then spray parchment.
• Whisk flour, baking powder, and salt in a large bowl. Place butter and chocolate in a heatproof mixer bowl set over a pot of simmering water, stirring until chocolate melts.
• Attach bowl to mixer, add sugar, and whisk on medium-high speed until smooth, about 3 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce speed to low, and add flour mixture.
• Divide batter among muffin cups, filling each 2/3 full. Spread remaining batter in square pan. Bake until set but still soft, about 18 minutes. Let cool in tins and pan on wire racks.
• Frost cupcakes with buttercream. Cut out 24 hearts from brownie in pan using a 1 1/2-inch heart-shaped cutter. Top each cupcake with a heart.

HEART BROWNIE CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make brownie batter as directed. Fill each baking cup with about 2 level measuring tablespoonfuls of batter.
• Bake 18 to 22 minutes or until toothpick inserted in center comes out almost clean. Do not overbake. Cool in pan 20 minutes. Carefully remove paper baking cups from muffins; cool upside down about 15 minutes or until completely cool.
• Cut small heart out of paper. Place on bottom of cupcake. Sprinkle with powdered sugar. Carefully remove heart. Repeat with remaining cupcakes.

MARBLE SWIRL BROWNIE CUPCAKES

Steps:

• Preheat oven to 350 & line cupcake pan with liners & spray liners with cooking spray if desired to help peel away later.
• Make brownie batter as directed on box using water, oil & eggs. Stir in dark chocolate chips & the non-melted 1/4 cup white chocolate chops. Divide batter among liners in pan.
• In small microwaveable bowl, melt the additional 1/4 cup white chips and stir until smooth - do not over cook - microwave for about 20 seconds then stir & see if another 10-20 seconds needed. When melted, stir with teaspoon & drizzle over each cupcake batter evenly.
• Bake 24-26 minutes or until tops appear cracked & dry.
• Cool about 10 minute before removing from pans then cool additional 30 minutes.

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.

FUDGE BROWNIE CUPCAKES

Steps:

• Preheat oven to 325*F.
• Butter and flour a 12-cup muffin tin, or line with paper liners; set aside.
• In a small saucepan, melt the chocolate and butter together over low heat, stirring often; remove pan from heat and let cool slightly.
• In a small bowl, whisk together the flour, baking powder, and salt; set aside.
• In a medium bowl, using an electric mixer on high speed, beat the eggs until frothy.
• Slowly beat in the sugar; continue beating until the mixtue is light and thick.
• Reduce mixer speed to low.
• Blend in the chocolate mixture, then the vanilla.
• Alternately beat in the flour mixture and milk, beginning and ending with the flour mixture and beating just until combined--do not overmix.
• Fold in the chocolate chips.
• Ladle the batter into the prepared tins; bake until the cupcakes are shiny and crackled on top and firm around the edges (centers will still be very soft), 25-30 minutes.
• Cool 10 minutes in the tins; gently pry the cakes from the cups with a small knife (a butter knife is good) and carefully transfer to wire racks and cool completely.