Blondie Cupcakes Recipes
BLONDIE CUPCAKES
This inventive cupcake is studded with chunks of chocolate-covered toffee bars -- no frosting required.
Provided by Martha Stewart
Categories Cupcake Recipes
Time 45m
Yield Makes 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Butter a standard 12-cup (each 2 1/2 inches wide) muffin pan; set aside. In a large bowl, whisk together flour, baking soda, and salt; set aside.
- With an electric mixer, cream butter and sugar until light and fluffy. Add eggs and vanilla; beat until combined. Add flour mixture, and beat just until combined (do not overmix). Fold in chopped toffee.
- Divide batter among prepared cups, filling each about halfway. Bake until golden brown and a toothpick inserted in the center of a cupcake comes out clean, 18 to 22 minutes.
- Transfer to wire rack; cool 10 minutes in pan. Turn out blondies onto rack; cool completely, top side up.
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
MAGIC BLONDIES
These single-serving goodies are kitchen wizardry: Blondie batter is tucked into cupcake liners, topped with a combination of coconut, chocolate chips, walnuts, and dried cherries, and baked until golden.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 1 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Line a standard 12-cup muffin tin with paper liners; set aside. Stir together coconut, chocolate, walnuts, and cherries in a medium bowl; set aside.
- Whisk together flour, baking powder, and salt in a medium bowl; set aside.
- Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; mix until combined. Reduce speed to low. Add flour mixture, and mix, scraping down sides of bowl, until well combined. Mix in 1 cup coconut mixture.
- Divide batter among muffin cups, filling each about three-quarters full. Sprinkle remaining coconut mixture over tops. Bake blondies until a cake tester inserted into center comes out with a few crumbs but is not wet, about 25 minutes. Blondies can be stored in an airtight container at room temperature up to 2 days.
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
BLONDIE CUPCAKES
This batter can also be baked in a foil-lined eight-inch square pan for about thirty-five minutes. Cool in the pan before removing and cutting into squares. Recipe from the June 2005 issue of Everyday Food magazine.
Provided by SeaChelle
Categories Dessert
Time 37m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Butter a standard 12-cup (each 2 1/2 inches wide) muffin tin; set aside. In a large bowl, whisk together flour, baking soda, and salt; set aside.
- With an electric mixer, cream butter and sugar until light and fluffy. Add eggs and vanilla; beat until combined. Add flour mixture, and beat just until combined - do not overmix. Fold in chopped toffee.
- Divide batter among prepared cups, filling each about halfway. Bake until golden brown and a toothpick inserted in the center of a cupcake comes out clean, 18-22 minutes.
- Transfer to wire rack; cool 10 minutes in tin. Turn blondies onto rack; cool completely, top side up.
Nutrition Facts : Calories 308.2, Fat 11.5, SaturatedFat 6.8, Cholesterol 60.2, Sodium 200.8, Carbohydrate 48.2, Fiber 0.7, Sugar 31.9, Protein 3.5
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