Duncan Hines Epic Smores Brownie Cupcakes Recipes
DUNCAN HINES® EPIC S'MORES BROWNIE CUPCAKES
No need for a campfire tonight, make these epic s'mores brownie cupcakes instead to get your s'mores fix anytime you want!
Provided by ReadySetEat
Categories Dessert
Time 1h
Yield 16
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F. Spray 16 muffin cups with baking spray.
- CRUST: Stir together graham crust mix and 3 tablespoons melted butter in a medium bowl until moistened. Divide crust evenly into muffin cups, about 1-1/2 tablespoons each. Press until firm.
- Stir together brownie mix, eggs, remaining 5 tablespoons melted butter and water in a large bowl until blended, about 50 strokes. Divide batter evenly into muffin cups on top of crust, about 2 tablespoons each.
- Bake on rack in center of oven 24 to 26 minutes, until centers are set. Cool on wire rack 10 minutes. Increase oven temperature to 425°F. Run knife around the edge of cupcakes to loosen if needed and remove cupcakes from pans. Place cupakes on baking sheet.
- Top cupcakes with marshmallows. When oven temperature reaches 425°F, Place baking sheet on rack in center of oven and bake cupcakes until marshmallows are toasted, 2 to 5 minutes, watch carefully to make sure they don't burn. Remove from oven and cool completely.
- Massage fudge pouch 15 seconds. Cut off one corner of pouch and drizzle fudge over s'mores brownie cupcakes just before serving.
Nutrition Facts : @id https, Calories 240 calories
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DUNCAN HINES® EPIC SALTED CARAMEL BROWNIE CUPCAKES
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Cuisine AmericanTotal Time 1 hrCategory DessertCalories 295 per serving
- CRUST: Stir together caramel crust mix, 2 tablespoons melted butter and 2 teaspoons water in a medium bowl until moistened. Divide evenly into muffin cups, about 1-1/2 tablespoons each. Press until firm.
- Stir together brownie mix, eggs, 5 tablespoons melted butter and 2 tablespoons water in a large bowl until blended, about 50 strokes. Divide batter evenly into muffin cups on top of crust, about 2 tablespoons each.
- Bake 24 to 26 minutes, until centers are set. Cool on wire rack 10 minutes. Run a knife around the edge of cupcakes to loosen if needed and remove cupcakes from pans. Cool completely.
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