Cinnamon Brownie Cupcakes Recipes
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
CINNAMON CUPCAKES
"My from-scratch cinnamon cupcakes take a little work," admits Judy Learned of Boyertown, Pennsylvania. But the results speak for themselves, when snackers say, "Yum!"
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 18
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in egg whites and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. , Fill paper-lined muffin cups two-thirds full. Combine sugar and cinnamon; sprinkle 1/4 teaspoon over each cupcake. , Bake at 375° for 16-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, cream the butter, vanilla and cinnamon. Gradually beat in confectioners' sugar. Add milk; beat until light and fluffy. Frost cupcakes; sprinkle with additional cinnamon.
Nutrition Facts : Calories 280 calories, Fat 11g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 201mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 0 fiber), Protein 3g 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.
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
CINNAMON BROWNIE CUPCAKES
Warm cinnamon enhances the chocolate flavor in this lightened version of a brownie - a perfect lunchbox surprise. From McCormick. Nov 26/09 - changed the cinnamon from 4 tsp to 2tsp per Deantini's suggestion - if you're a real cinnamon lover, you may wish to add more than 2 tsp.
Provided by Katzen
Categories Dessert
Time 25m
Yield 15 cupcakes, 15 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Mix flour, cocoa powder, cinnamon, baking powder and salt in medium bowl. Set aside.
- Mix sugar, applesauce, eggs and vanilla in large bowl until well blended. Gradually stir in flour mixture until well mixed. Stir in chocolate chips. Spoon 1/4 cup batter into each of 15 paper-lined muffin cups.
- Bake 15 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely on wire rack.
CINNAMON BROWNIE CUPCAKES
Warm cinnamon enhances the chocolate flavor in this lightened version of a brownie - a perfect lunchbox surprise.
Provided by McCormick
Categories Cake and Cupcakes,
Yield 15
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Mix flour, cocoa powder, cinnamon, baking powder and salt in medium bowl. Set aside.
- Mix sugar, applesauce, eggs and vanilla in large bowl until well blended. Gradually stir in flour mixture until well mixed. Stir in chocolate chips. Spoon 1/4 cup batter into each of 15 paper-lined muffin cups.
- Bake 15 minutes or until toothpick inserted into center of cupcake comes out with fudgy crumbs. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely on wire rack.
Nutrition Facts : Calories 220 Calories
FROSTED BROWNIE CUPCAKES
These fudge brownies with colorful icing melt in your mouth. Great kid-pleaser.
Provided by Carol Marie
Categories Desserts Cookies Brownie Recipes
Time 1h16m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with vegetable shortening.
- Combine brownie mix, vegetable oil, eggs, and water together in a bowl; mix until smooth. Pour into prepared muffin tin.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 16 minutes. Cool for 30 minutes. Transfer to a wire rack; allow to cool completely, about 15 minutes.
- Combine white frosting and food coloring in the bowl of an electric mixer; beat until coloring is evenly distributed. Pipe frosting onto cool brownies.
Nutrition Facts : Calories 435.2 calories, Carbohydrate 58.4 g, Cholesterol 32.1 mg, Fat 21.8 g, Fiber 1.2 g, Protein 3.4 g, SaturatedFat 4 g, Sodium 245.3 mg, Sugar 44.9 g
CINNAMON BROWNIES
For Christmas one year, a friend gave us a pan of these delicious brownies. Before I figured out their secret was cinnamon, half the pan was already gone! -Gail Mehle, Rock Springs, Wyoming
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a bowl, whisk cocoa and baking soda; blend in 1/3 cup melted butter. Add boiling water, stirring until thickened. Stir in sugar, eggs, vanilla and remaining butter. Add flour, cinnamon and salt. Fold in chocolate chips. Pour into a greased 13x9-in. baking pan. Bake until toothpick inserted in center comes out with moist crumbs, about 40 minutes. Cool. , For frosting, cream butter in a bowl. Combine cocoa, confectioners' sugar and cinnamon; add alternately with the milk. Beat to a spreading consistency; add vanilla. Add more milk if necessary. Spread over the brownies.
Nutrition Facts : Calories 137 calories, Fat 7g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 94mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
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
CINNAMON TOAST CRUNCH™ FROSTED CUPCAKES
Need a sweet treat for the family? Bake and decorate these fun and easy-to-make Cinnadust™ flavored cupcakes! This Cinnamon Toast Crunch™ cupcake recipe is filled with all the cinnamony goodness of your favorite breakfast cereal. Pipe creamy frosting over perfectly moist cupcakes made with Cinnamon Toast Crunch™ cake mix, and you've got a dessert that's sure to delight!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about 3 tablespoons each).
- Bake 12 to 17 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Fill frosting into a decorating bag fitted with a large star tip. Pipe frosting in a decorative swirl on top of each cupcake.
- Place cereal pieces on top. Decorate as desired with candy sprinkles. Store loosely covered at room temperature.
Nutrition Facts : Calories 210, Carbohydrate 28 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 105 mg, Sugar 23 g, TransFat 0 g
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