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
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
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.
BROWNIE CUPCAKES WITH HAZELNUT BUTTERCREAM
These easy brownies are loaded with chopped hazelnuts, then they're topped with swirls of creamy chocolate-hazelnut frosting.
Provided by Jif(R) Hazelnut
Categories Trusted Brands: Recipes and Tips SMUCKER'S®
Time 50m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees F. Line 12 muffin cups with paper baking cups. Prepare brownie mix according to package directions using oil, water and eggs. Stir in 1/2 cup of chopped hazelnuts. Fill baking cups 3/4 full.
- Bake 30 to 32 minutes or until centers are set. Cool 2 minutes. Remove from pan. Cool completely on wire racks.
- For Frosting: Beat shortening, butter and chocolate hazelnut spread in a large bowl, with an electric mixer on medium speed until smooth. Add powdered sugar, vanilla, salt and 1 tablespoon of milk. Beat slowly until combined. Beat on high, 3 to 5 minutes, adding an additional 1 tablespoon milk at a time until desired consistency is achieved.
- Frost cupcakes by placing frosting into corner of resealable plastic bag. Cut 1/2-inch off corner of bag. Starting at outside edge, work in circular motion to build up frosting moving towards center, creating a swirl effect. Sprinkle with reserved chopped hazelnuts.
Nutrition Facts : Calories 482.5 calories, Carbohydrate 57.2 g, Cholesterol 41.4 mg, Fat 28.6 g, Fiber 1 g, Protein 4 g, SaturatedFat 5.7 g, Sodium 214.3 mg, Sugar 13.2 g
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.
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.
CHOCOLATE BROWNIE CUPCAKES
Make and share this Chocolate Brownie Cupcakes recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 38m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 291.7, Fat 16.1, SaturatedFat 9.6, Cholesterol 77, Sodium 103.5, Carbohydrate 37.4, Fiber 1.9, Sugar 28.2, Protein 3.6
NO FROSTING NEEDED CUPCAKES
Make and share this No Frosting Needed Cupcakes recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 35m
Yield 24 cupcakes
Number Of Ingredients 5
Steps:
- Mix cake as directed.
- Divide batter evenly between 24 greased muffin cups.
- Beat cream cheese, egg, and sugar until smooth.
- Fold in chocolate chips.
- Drop by TBS onto batter.
- Bake at 350* for 20-25 minutes.
BROWNIE CUPCAKES A LA MODE
Provided by Food Network Kitchen
Time 1h50m
Yield 12 cupcakes
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F and line one 12-cup standard muffin tin with paper cupcake liners.
- In a large bowl, combine the butter, cocoa powder and chocolate. Pour the boiling water over and let stand 5 minutes. Whisk until smooth, and then whisk in the sugar, vanilla and eggs. Whisk in the flour, salt, baking powder and baking soda until just combined. Fold in the walnuts and chocolate chips. 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, and then cool completely on a wire rack.
- While the cupcakes bake and cool, scoop 12 small scoops of ice cream onto a large plate or baking sheet and place in the freezer until hard.
- To assemble, scoop off a small piece of the cupcake to make a concave top, and then top each cupcake with a scoop of ice cream. Drizzle the ice cream with hot fudge, and top with some sprinkles and a cherry.
S'MORES BROWNIE CUPCAKE RECIPE BY TASTY
Here's what you need: brownie mix, Godiva® Signature Salted Caramel Milk Chocolate Mini Bars, marshmallows, graham cracker sheets, Godiva® Signature Dark Chocolate Mini Bars
Provided by Godiva
Categories Desserts
Yield 16 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F (180°C). Line 16 standard-size muffin cups with paper liners.
- Using a 1-tablespoon scoop with a spring release, scoop 1 tablespoon of brownie batter into the bottom of a prepared muffin cup. Stack 2 halves of a Godiva® Signature Salted Caramel Milk Chocolate Mini Bar horizontally in the center of the cup, then cover with 2 more tablespoons of brownie batter. Repeat with the remaining 15 cups, or until the brownie batter is used up.
- Bake the brownie cupcakes for 22-25 minutes, or until set.
- Remove the brownie cupcakes from the oven and turn the oven to broil.
- Place a marshmallow upright on top of each cupcake, then return to the oven and broil for 1-2 minutes, or until the marshmallows are soft and browned. Watch closely so the marshmallows don't burn.
- Remove the cupcakes from the oven and, using a clean spoon, gently press the center of each marshmallow straight down so the marshmallow spreads to cover most of the top of the cupcake.
- Remove cupcakes from the muffin tins and transfer to a wire rack to cool completely.
- Garnish each cupcake by gently pressing a graham cracker rectangle and a Godiva® Signature Dark Chocolate Mini Bar half through the marshmallow into the top of the cupcake.
- Enjoy!
BROWNIE BATTER + CUPCAKE = THE SECOND BEST CUPCAKE. EVER
I'm not going to lie, my Chocolate Chip Cookie Cupcakes are still my favorite, but these are a VERY close second AND you don't have to wait for anything to freeze so they provide almost instant gratification, which makes me happy. Instantly. The very center of the brownie layer remains slightly gooey to give you that decadent brownie indulgence!
Provided by lovestohost
Categories Desserts Cakes Cake Mix Cake Recipes White Cake
Time 50m
Yield 48
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line 48 muffin cups with paper liners.
- Whisk together the brownie mix, 2 eggs, 1/2 cup canola oil, and 1/4 cup water in a bowl. Stir just until fully incorporated, about 50 strokes; set aside.
- Mix the cake mix, 2 tablespoons canola oil, 1 1/3 cup water, and 3 egg whites in a large bowl with an electric mixer on low speed until combined. Mix on medium speed for 2 minutes.
- Spoon the brownie batter into prepared muffin cups, filling each cup 1/3 full. Spoon the cake batter over the brownie batter, until muffin cups are each 2/3 full.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.
Nutrition Facts : Calories 125.1 calories, Carbohydrate 17.2 g, Cholesterol 7.8 mg, Fat 6 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 0.7 g, Sodium 112.2 mg, Sugar 5.8 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
MINT BROWNIE CUPCAKES
"Are they a brownie or are they a cupcake?" There's no wrong answer to this question, I tell my first-grade students. I found the recipe when I began teaching nearly 20 years ago. I grew up on a farm in north-central Alberta and love to bake for my husband, a psychologist, and our children. -Carol Maertz, Spruce Grove, Alberta
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10 cupcakes.
Number Of Ingredients 12
Steps:
- In a large microwave-safe bowl, melt chips and butter; stir until smooth. Cool slightly; stir in sugar and eggs. Gradually stir flour into chocolate mixture until smooth. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove from pan to a wire rack to cool. , In a large saucepan, cook and stir marshmallows and milk over low heat until smooth. Remove from the heat; stir in extract and food coloring if desired. , Transfer to a bowl; refrigerate for 15 minutes or until cooled. Fold in whipped cream. Spread over cupcakes. Refrigerate for at least 1 hour. Sprinkle with additional chocolate chips if desired. Store in the refrigerator.
Nutrition Facts : Calories 311 calories, Fat 20g fat (12g saturated fat), Cholesterol 91mg cholesterol, Sodium 94mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
NO FROSTING CUPCAKES
These are the perfect snack for kids. My mom and I frequently make them when we are taking supper to people. They resemble a mix between brownies and cupcakes.
Provided by running rachel
Categories Dessert
Time 45m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter, chocolate and sugar over low heat. Heat until just boiling. Stir in nuts until coated.
- Mix remaining ingredients with melted ones in a large bowl.
- Bake in muffin tins at 350 degrees for 25 minutes.
- They will not test done as they are suppose to be slightly chewy.
More about "no frost brownie cupcakes food"
ONE-BOWL BROWNIE CUPCAKES | BAKE OR BREAK
From bakeorbreak.com
BROWNIE CUPCAKES RECIPE - ALSO THE CRUMBS PLEASE
From alsothecrumbsplease.com
RUDOLPH BROWNIE CUPCAKES RECIPE - PILLSBURY.COM
From pillsbury.com
FROSTED BROWNIE CUPCAKES - OATMEAL WITH A FORK
From oatmealwithafork.com
BROWNIE CUPCAKES - BALANCING MOTHERHOOD
From balancingmotherhood.com
BROWNIE CUPCAKES WITH PEANUT BUTTER FROSTING | MEL'S KITCHEN CAFE
From melskitchencafe.com
FUDGY NO-BAKE BROWNIES (+ FROSTING OPTION) - ALPHAFOODIE
From alphafoodie.com
LOW-FAT FROSTED BROWNIE CUPCAKES RECIPE - FOOD.COM
From food.com
BROWNIE CUPCAKES WITH VANILLA FROSTING (GLUTEN FREE)
From theheritagecook.com
BROWNIE CUPCAKES WITH COOKIE DOUGH FROSTING - COOKING CLASSY
From cookingclassy.com
BROWNIE CUPCAKES & WHIPPED PEANUT BUTTER FROSTING RECIPE
From savoryexperiments.com
NO-BAKE BROWNIE BITES - MINIMALIST BAKER RECIPES
From minimalistbaker.com
BROWNIE CUPCAKES WITH PEANUT BUTTER FROSTING RECIPE - FOOD.COM
From food.com
BROWNIE CUPCAKES WITH CHOCOLATE FROSTING - ILONA'S PASSION
From ilonaspassion.com
CHOCOLATE BROWNIE CUPCAKES - I AM BAKER
From iambaker.net
BROWNIE CUPCAKES - THE COOKIE ROOKIE®
From thecookierookie.com
NEAPOLITAN BROWNIE CUPCAKES - TWO SISTERS
From twosisterscrafting.com
BROWNIE CUPCAKES - TWO SISTERS
From twosisterscrafting.com
FUDGEY BROWNIE CUPCAKES - HOW SWEET EATS
From howsweeteats.com
PEANUT BUTTER BROWNIE CUPCAKES - TWO SISTERS
From twosisterscrafting.com
BROWNIE CUPCAKES WITH PEANUT BUTTER FROSTING
From sallysbakingaddiction.com
OREO BROWNIE CUPCAKES - YOUR CUP OF CAKE
From yourcupofcake.com
S'MORES BROWNIE CUPCAKES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
THE ULTIMATE S'MORES BROWNIE CUPCAKES - BROWNED BUTTER BLONDIE
From brownedbutterblondie.com
CHOCOLATE FUDGE BROWNIE CUPCAKES - MEL'S KITCHEN CAFE
From melskitchencafe.com
BROWNIE CUPCAKES WITH COOKIE DOUGH FROSTING - SALLY'S BAKING …
From sallysbakingaddiction.com
NO-SUGAR ADDED CHOCOLATE BROWNIE CUPCAKES - HAUTE
From hauteandhealthyliving.com
HOW TO COOK BROWNIE CUPCAKES WITHOUT LINERS | OUR …
From oureverydaylife.com
BROWNIE CUPCAKES {FROM SCRATCH} - CAKEWHIZ
From cakewhiz.com
BROWNIE CUPCAKES - CRAZY FOR CRUST
From crazyforcrust.com
BROWNIE CUPCAKES WITH CHOCOLATE FROSTING - MAMA NEEDS CAKE
From mamaneedscake.com
NO-BAKE BROWNIES WITH FUDGY FAT-FREE FROSTING - FEASTING ON FRUIT
From feastingonfruit.com
BROWNIE BATTER CUPCAKES - YOUR CUP OF CAKE
From yourcupofcake.com
BIRTHDAY CHOCOLATE BROWNIE CUPCAKES - BAKEALISH
From bakealish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love