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
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
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
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
BROWNIE BATTER
This batter tastes like a brownie but spreads like peanut butter; mix in a little bit to enhance your ice cream or milkshake - or make cookie sandwiches (smush some of the batter in between two soft chocolate chip cookies).
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield about 1 cup
Number Of Ingredients 8
Steps:
- Using a microwave, melt the chocolate chips in a medium microwave-safe bowl in 30 seconds increments, stirring after each increment, until melted and smooth, about 1 minute total.
- Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the cocoa powder, baking powder and salt (see Cook's Note).
- Add the sugar, butter and vanilla to the melted chocolate and beat with an electric mixer on medium-high until smooth. Add the flour mixture and mix on low speed until well incorporated. Turn off the beaters and use your hands to help combine if needed.
- Refrigerate in an airtight container for up to 5 days.
BROWNIE KISS CUPCAKES
It's fun to prepare individual brownie "cupcakes" with a chocolaty "surprise" inside. My goddaughter, Cara, asks me to make them for her birthday to share at school. This year, she requested 32. I later found out she only needed 27 for her class...wonder where the other five went! -Pamela Lute, Mercersburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to the creamed mixture and mix well. , Fill paper- or foil-lined muffin cups two-thirds full. Place a chocolate kiss, tip end down, in the center of each. , Bake until top of brownie springs back when lightly touched, 20-25 minutes.
Nutrition Facts : Calories 239 calories, Fat 10g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 163mg sodium, Carbohydrate 36g carbohydrate (24g sugars, Fiber 1g 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.
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
BROWNIE BATTER CUPCAKES
Provided by Lizzy Mae Early
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees and line pan with cupcake liners.
- 2. In a large bowl, sift in cake mix.
- 3. Add melted butter, eggs, vanilla extract, milk and sour cream. Stir until well combined and smooth.
- 4. Stir in mini chocolate chips.
- 5 Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
- 6. Let cool.
- 7. Brownie Batter Frosting: Beat butter. Add brownie mix, cocoa powder, vanilla and milk and beat again. Slowly add in powdered sugar until you reach your desired consistency. Add more milk if it becomes too thick. Taste as you go, feel free to add more cocoa powder or brown mix to get your desired taste!
- 8. Pipe onto cooled cupcakes and top with brownie pieces!
CUPCAKE BROWNIES WW
These brownies were pretty good for anyone watching their weight. A woman brought this recipe in for us girls going to WW. Sure glad they are only one point each!
Provided by Aunt Paula
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- In a bowl, stir together flour, brown sugar, cocoa, baking soda and salt.
- In a second bowl stir together remaining ingredients.
- Pour water mixture over flour mixture and,.
- Stir until batter is smooth.
- Pour into a nonstick 12 hole muffin tin coated with cooking spray.
- Filling until half full.
- Bake until toothpick inserted in center of cupcake comes out clean, 18 to 20 minutes.
- Remove from oven.
- Let stand 5 minutes then turn out onto rack to cool.
Nutrition Facts : Calories 77.6, Fat 0.7, SaturatedFat 0.2, Sodium 110.2, Carbohydrate 17.5, Fiber 0.7, Sugar 10.6, Protein 1.1
BROWNIE HEART CUPCAKES
Transform chocolate brownies into decadent cupcakes for a Valentine's Day sweet certain to induce a smile. They're perfect for an office party for 20 or a quiet dinner for two.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes 24
Number Of Ingredients 10
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.
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
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