Cupcake Brownies Ww Recipes

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CUPCAKE BROWNIES



Cupcake Brownies image

"These no-mess brownies travel well," says Nila Towler of Baird, Texas. "The pecans make them extra special."

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 1-1/2 dozen.

Number Of Ingredients 7

1 cup butter, cubed
4 ounces semisweet chocolate
4 eggs
1-3/4 cups sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1-1/2 cups chopped pecans

Steps:

  • In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. , In a large bowl, beat eggs and sugar until blended. Beat in vanilla and chocolate mixture; gradually stir in flour and nuts. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool.

Nutrition Facts : Calories 283 calories, Fat 19g fat (8g saturated fat), Cholesterol 74mg cholesterol, Sodium 117mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g 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



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 CUPCAKES



Brownie Cupcakes image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Yield Makes 12

Number Of Ingredients 10

6 tablespoons unsalted butter
11 ounces best-quality semi-sweet chocolate, coarsely chopped
3 large eggs
1 cup sugar
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa
1/8 teaspoon baking soda
1 cup coarsely chopped walnuts, (optional)
Nonstick cooking spray
Mrs. Milman's Chocolate Frosting

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.

CUPCAKE BROWNIES WW



Cupcake Brownies Ww image

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

3/4 cup all-purpose flour
1/2 cup brown sugar, plus
1 tablespoon brown sugar, firmly packed
3 tablespoons unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup water
1/4 cup unsweetened applesauce
1/2 teaspoon cider vinegar
1 1/2 teaspoons margarine, melted
1/2 teaspoon vanilla extract

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

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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