Brownie Heart Cupcakes Recipes

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BROWNIE CUPCAKES



Brownie Cupcakes image

Grandma Page's brownie cupcakes!

Provided by mindee

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 50m

Yield 18

Number Of Ingredients 6

1 cup butter
1 cup chocolate chips
4 eggs
1 ½ cups white sugar
1 cup all-purpose flour
1 teaspoon vanilla extract

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 HEART CUPCAKES



Brownie Heart Cupcakes image

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

Vegetable oil, cooking spray
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
3 sticks unsalted butter, cut into pieces
12 ounces unsweetened chocolate, coarsely chopped
3 cups sugar
6 large eggs, room temperature
1 tablespoon pure vanilla extract
Basic Buttercream

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



Heart Brownie Cupcakes image

Wow! Brownie mix baked in muffin cups and sprinkled with powdered sugar. You can do it!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 3

1 box Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box (for fudge or cakelike brownies)
1 to 2 tablespoons powdered sugar

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.

Nutrition Facts : Calories 110, Carbohydrate 18 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cupcake, Sodium 80 mg, Sugar 13 g, TransFat 0 g

BROWNIE CUPCAKES



Brownie Cupcakes image

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

1/4 cup semisweet chocolate chips
1/4 cup butter, cubed
1 egg
1/4 cup sugar
1/4 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 cup chopped pecans

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



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

BROWNIE CUPCAKES A LA MODE



Brownie Cupcakes a la Mode image

Provided by Food Network Kitchen

Time 1h50m

Yield 12 cupcakes

Number Of Ingredients 17

1 1/4 sticks (5 ounces) unsalted butter, softened and cut into pieces
1/4 cup unsweetened cocoa powder
3 ounces unsweetened chocolate, finely chopped
2/3 cup boiling water
1 1/4 cups sugar
1 teaspoon vanilla extract
2 large eggs
1 cup all-purpose flour
1/2 teaspoon fine salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup finely chopped toasted walnuts
1/3 cup semisweet chocolate chips
1 pint vanilla ice cream
1/4 cup prepared hot fudge sauce
2 tablespoons rainbow colored sprinkles
12 jarred maraschino cherries with stems, drained and patted dry

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.

BROWNIE KISS CUPCAKES



Brownie Kiss Cupcakes image

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

1/3 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 cup baking cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
9 milk chocolate kisses

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.

FUDGE BROWNIE CUPCAKES



Fudge Brownie Cupcakes image

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

1 cup butter
4 ounces semisweet baking chocolate
1 3/4 cups sugar
1 cup all-purpose flour
1 cup chopped nuts (optional)
4 eggs
1 teaspoon vanilla extract
1/2 teaspoon salt

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

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

CHOCOLATE BROWNIE CUPCAKES



Chocolate Brownie Cupcakes image

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

3/4 cup flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup granulated sugar
2/3 cup packed brown sugar
3/4 cup unsalted butter, melted and cooled slightly
1/2 teaspoon vanilla
1/2 teaspoon almond extract
3 eggs
2/3 cup semi-sweet chocolate chips

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

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