Brownie Batter Cupcakes Recipes

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BROWNIE CUPCAKES RECIPE



Brownie Cupcakes Recipe image

These brownie cupcakes are fudgy and rich, just like brownies. They are topped with the silkiest dark chocolate buttercream that literally melts in your mouth. You only need a few ingredients and little prep time to make a batch of these. Be prepared for them to disappear quickly as they are a huge crowd pleaser.

Provided by Sabine Venier

Categories     Dessert

Time 50m

Number Of Ingredients 10

1 cup unsalted butter, melted and cooled
2 cups granulated white sugar
4 large eggs
2 tsp vanilla extract
1 cup dutch-processed cocoa powder, spooned and leveled
1 cup all-purpose flour, spooned and leveled
1 tsp salt
1 cup unsalted butter, at room temperature
2 cups powdered sugar sifted
6 oz semi-sweet chocolate bars, melted and cooled

Steps:

  • Preheat oven to 350°F / 175°C. Line two 12 cup muffin pans with 12-14 cupcake liners and set aside.
  • Cupcakes: In a large mixing bowl, whisk together the butter, sugar, eggs, and vanilla until well combined. Sift in the flour, cocoa and salt and stir just until combined. Using an ice cream scoop, spoon the batter into the prepared liners. Fill them about 3/4 to almost full.
  • Bake for 22-26 minutes until the tops look crinkly and a toothpick inserted in the center comes out slightly dirty. Do not overbake them or they will become cakey. Remove from the oven and let cool for 10 minutes. Then remove from the pan and transfer to a wire rack and allow to cool completely before frosting.
  • Frosting: In a large mixing bowl, using an electric mixer fitted with a whisk or paddle attachment, beat butter on medium-high speed until soft and creamy, about 2-3 minutes. Sift in the powdered sugar and mix until fully combined and smooth. Add the chocolate and mix until well combined and creamy. Pipe or spread onto the cooled cupcakes and serve. Store in an airtight container in the fridge for up to 3 days.

Nutrition Facts : Calories 639 kcal, Carbohydrate 73 g, Protein 6 g, Fat 39 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 144 mg, Sodium 226 mg, Fiber 4 g, Sugar 58 g, UnsaturatedFat 13 g, ServingSize 1 serving

BROWNIE BATTER + CUPCAKE = THE SECOND BEST CUPCAKE. EVER



Brownie Batter + Cupcake = The SECOND BEST Cupcake. Ever image

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

1 (19.5 ounce) package brownie mix
2 eggs
½ cup canola oil
¼ cup water
1 (18.25 ounce) package white cake mix
2 tablespoons canola oil
1 ⅓ cups water
3 egg whites

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 CUPCAKES



Brownie Batter Cupcakes image

Provided by Lizzy Mae Early

Number Of Ingredients 13

1 box Devil's Food Cake Mix
1/2 C. melted butter (or oil)
3 eggs
2 tsp. vanilla extract
3/4 C. milk
1/2 C. sour cream
1 C. mini chocolate chips
1 C. butter (room temperature)
1/2 C. brownie mix (dry (from the box))
1/3 C. unsweetened cocoa powder
2 tsp. vanilla extract
2 Tbsp. milk (more if needed)
2-3 C. powdered sugar

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!

BROWNIE BATTER



Brownie Batter image

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

1/3 cup semisweet chocolate chips
2/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
Pinch fine salt
1/2 cup sugar
6 tablespoons unsalted butter, at room temperature
1/2 teaspoon non-alcohol vanilla extract

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 CUPCAKES



Brownie Cupcakes image

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

1 box Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box

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

S'MORES BROWNIE CUPCAKE RECIPE BY TASTY



S'mores Brownie Cupcake Recipe by Tasty image

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

1 box brownie mix, batter prepared according to package instructions
16 Godiva® Signature Salted Caramel Milk Chocolate Mini Bars, halved crosswise
16 marshmallows
4 graham cracker sheets, each divided into 4 rectangles
8 Godiva® Signature Dark Chocolate Mini Bars, halved crosswise

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!

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