CHOCOLATE MUFFINS
Brownie chocolate muffins topped with vanilla mascarpone cream. These chocolate muffins are perfect for when you want chocolate brownies but don't want the hassle of cutting up a huge crumbly slab of the stuff. Theres no worry over burnt edges and you can even add a bit of cream frosting.
Provided by By: Debbie Jones
Categories Dessert pudding Snack
Time 1h
Number Of Ingredients 11
Steps:
- Pre heat the oven to 180 degrees C
- Cut up the butter into chunks and add to a microwavable bowl, along with 280g cooking milk chocolate broken into chunks. Microwave in 30 second bursts, stirring in between until fully melted.NOTE: with the butter mixed in it won't take long for this to fully melt - so make sure you keep an eye on it and don't over heat.
- Place melted chocolate to one side to cool slightly
- In a large mixing bowl whisk together 4 eggs and and 300g sugar. The mixing of sugar and eggs is known as a sabayon and a proper sabayon is achieved by whisking quickly and evenly until the mix turns pale and begins to ribbon with the movement of the whisk.
- Next pour the melted chocolate into the sabayon and stir in well.
- Sift in the flour and the cocoa powder and gently stir in with a spatula until fully combined.NOTE: the mixture will be very stiff and seem quite dry but keep stirring and the mixture will come together.
- Add the white chocolate chips and stir in well to distribute evenly.
- Place muffin cases into the muffin tin then spoon the brownie mix into the cases. Each case should be filled with around 1 heaped tablespoon of the mixture (case will be 3/4 full). Use a second spoon to scrap the mixture into the case. This recipe will be enough to fill around 16 muffin cases.
- Place muffins into the pre heated oven and cook for 25 minutes.TIP: cook for 20 minute if you would like the centre of your muffins to be slightly gooey.
- Remove from the oven and allow to completely cool.NOTE: Brownies will firm up as they cool - so don't worry if they seem a bit 'wobbly' when you pull them out of the oven.
- Place the mascarpone, double cream and vanilla in a mixing bowl and stir together until well combined and smooth. Taste and mix in icing sugar to your liking.
- Transfer the cream to a piping bag with nozzle and pipe onto the top of completely cooled brownies.NOTE: if brownies aren't completely cool the cream will melt and run off the muffins.
- Dust with cocoa powder and serve.
Nutrition Facts : ServingSize 84 g, Calories 361.2 kcal, Carbohydrate 39 g, Protein 5.5 g, Fat 21.5 g, SaturatedFat 15.3 g, Sodium 40 mg, Fiber 0.7 g, Sugar 33.3 g, UnsaturatedFat 8.5 g
ULTIMATE BROWNIE MUFFINS
These are the ultimate brownie muffins-dark, rich, dense, and fudgy with a deep to-die-for chocolate flavor.
Provided by Shiran
Number Of Ingredients 7
Steps:
- Preheat oven to 350F/180C. Line 12 muffin cups with liners. Set aside.
- To make the brownies: In a medium heatproof bowl, place chocolate and butter. Heat mixture in the microwave in 20-second intervals, stirring between each interval, until melted. Alternatively, you can set the bowl over a saucepan of simmering water, stirring occasionally. Set aside.
- In a small bowl sift flour, cocoa, and salt. Set aside.
- Using a mixer fitted with the whisk attachment, whisk eggs and sugar on high speed until thick and pale, about 4 minutes. Reduce speed to low and slowly add in chocolate mixture. Stop the mixer. Add flour mixture and fold, using a rubber spatula, just until combined. Do not overmix.
- Divide batter between liners, filling them about ¾ full. Bake for 13-16 minutes or until a toothpick inserted into the center of the muffins comes out with moist crumbs and not dry. Be careful not to overbake as this will make the brownies dry. Transfer to a wire rack and let cool for 10 minutes before removing from pan. Allow muffins to cool completely on a wire rack.
- Store muffins in an airtight container at room temperature or in the refrigerator for up to 2 days. Allow to reach room temperature before serving.
NANNY'S BEST CHOCOLATE BROWNIE MUFFINS
Nanny's Best Chocolate Brownie Muffins are simply yummy! It's an easy recipe and perfect for chocolate lovers! Freezer friendly too!
Provided by Lovefoodies
Categories Breakfast
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 F. Line 12 Muffin Cups with foil liners. "I use my pan with the squares". (spray with cooking spray, no matter what you use.)
- Melt semi-sweet chips & butter together in a large microwave bowl and microwave at 50% for 1 minute, stir and microwave for a further minute. Stir again and repeat until mixture is smooth. Let Cool slightly.
- Whisk eggs, sugar, vanilla & salt into the melted chocolate.
- Fold in flour, just until incorporated. Add milk chocolate chips and nuts. Fill prepared muffin cups & top each with additional milk chocolate chips.
- Bake for 35 - 40 minutes or less (depending on size of your muffins), let set about 5 min., and then remove from the pan and cool on rack.
Nutrition Facts : Calories 555 calories, Carbohydrate 58 grams carbohydrates, Cholesterol 94 milligrams cholesterol, Fat 35 grams fat, Fiber 4 grams fiber, Protein 9 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 130 milligrams sodium, Sugar 43 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
THE ULTIMATE CHOCOLATE BROWNIE MUFFINS
This recipe goes back to when my son was small and that is quite a while back, and I still make them, these are moist and rich no need for an electric mixer for this recipe it's all mixed with a wooden spoon, I have even added in chopped walnuts or mini chocolate chips, my recipe #89207 works great with these :)
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350°F.
- Line 12 muffin tins with paper liners.
- In a medium bowl combine cocoa and baking powder; mix to combine.
- Add in boiling water; mix well with a wooden spoon to combine.
- Add in the melted butter and vanilla; mix well.
- Add in the sugar, mix well with a wooden spoon.
- Stir in eggs with a wooden spoon; mix until combined.
- Mix the flour with salt; add in the chocolate mixture; mix well to combine (batter will be a bit on the thin side).
- Add/mix in mini chocolate chips or walnuts (or 1 cup of both!).
- Using an ice cream scoop fill each of the muffin tins almost to the top.
- Bake for 25-30 minutes or until muffins are done, don't over bake! (might take a little longer, depending on how full the muffin tins are with the batter).
- Cool, drizzle glaze over or frost with buttercream frosting.
Nutrition Facts : Calories 260.4, Fat 13.2, SaturatedFat 8, Cholesterol 61.5, Sodium 193.8, Carbohydrate 34.8, Fiber 2.2, Sugar 21.1, Protein 3.7
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 MUFFINS
Bake a batch of these rich chocolate brownie muffins as fast as you can. They're so delicious, you'll want to eat them just as quickly.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 1h20m
Yield Makes 4 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line mini-muffin tins with baking cups (you'll need 4 dozen total).
- Melt butter and chocolate in a heatproof bowl set over a pan ofsimmering water, stirring occasionally, until smooth. Remove from heat, and whisk in sugar. Whisk in eggs, 1 at a time, until combined. Whisk in cocoa powder and 1/2 teaspoon salt. Fold in flours, almonds, and cherries.
- Divide batter among baking cups. Bake until brownies are set and a toothpick inserted into the centers comes out with moist crumbs attached, about 21 minutes. Transfer pans to wire racks, and let cool slightly, about 15 minutes. Turn out brownies from pans, and return to wire racks. Let cool completely.
CHOCOLATE BROWNIE MUFFINS
Make and share this Chocolate Brownie Muffins recipe from Food.com.
Provided by Redsie
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F Lightly oil a 12-cup muffin tin.
- Cut white chocolate into 12 small cubes (don't worry if they break a bit). Finely chop semi-sweet chocolate.
- In a medium-size bowl, whisk eggs. Whisk in buttermilk, butter, sugar and vanilla. Place flour in a very large bowl. Using a fork, stir in cocoa powder, baking powder, salt and baking soda, making sure no clumps of cocoa remain. Stir in semi-sweet chocolate. Pour in egg mixture and stir just until evenly mixed.
- Spoon 1 heaping tbsp (20 mL) into each muffin cup. Then place a cube of white chocolate into centre of each. Fill with batter to rims.
- Bake in centre of preheated oven until a cake tester inserted into centre of muffin comes out clean, except for any melted chocolate, 20 to 25 minutes.
- Remove pan to a wire rack. Cool 15 minutes, then turn out. Serve warm or cool completely on a wire rack.
- Once muffins are cooled down to room temperature, they will keep well in an airtight container at room temperature up to 2 days. Or place in an airtight plastic container and freeze. Or wrap separately in plastic wrap or waxed paper, then over-wrap with foil and freeze up to 1 month. Alternatively, place muffins in freezer just until firm, then pop into a large plastic bag. Seal and freeze. This will keep them from sticking together.
Nutrition Facts : Calories 373, Fat 15.6, SaturatedFat 9.3, Cholesterol 57.1, Sodium 348.7, Carbohydrate 57.9, Fiber 3.8, Sugar 36.8, Protein 6.2
CHOCOLATE SOUR CREAM MUFFINS
This recipe originally called for applesauce, but one time in a pinch, I substituted sour cream... it worked! Chocolate lovers can't resist these rich cake-like muffins.
Provided by Taste of Home
Time 30m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, whisk the eggs, sour cream, water, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 194 calories, Fat 8g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 144mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE BROWNIE CUPCAKES
nice and simple but yummy plus great for children
Provided by laurie14
Time 1h
Yield Makes Muffins
Number Of Ingredients 0
Steps:
- preheat the oven to 180c/350f/gas mark 4.
- line a 12-hole muffin tin with 12 papper cases .
- place the chocolate and butter in a saucepan and heat gently,stirring constanly until melted.
- remove from the heat and stir until smooth and leave to cool slightly.
- place the eggs and sugar in a large bowl and whisk together then add the vanilla extract .
- stir in the flour until mixed together,then stir melted chocolate into the mixture until combined.
- if using stir the chopped walnuts.
- spoon the mixture into the papper cases.
- and then bake in the preheated for 30 minutes, or until firm to the touch but still slightly moist in the centre.
- leave the cupcakes to cool for then minutes then transfer to the wire rack to cool completely. i hope you enjoy them
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