Fudge Brownie Cupcakes Recipes

CHOCOLATE FUDGE BROWNIE CUPCAKES

Steps:

• Preheat the oven to 325 degrees F. Place a rack in the center of the oven. Line a 12-cup muffin tin with paper liners.
• In a medium microwave-safe bowl, add the chopped chocolate and butter (you can do this on this stovetop also). Microwave for one minute. Stir. Continue microwaving at 30-second intervals, stirring after each time, until the chocolate and butter is melted and combined (don't overheat; microwave until just melted and smooth).
• Stir in the sugar and vanilla until well-combined. Add the eggs one at a time, stirring or whisking vigorously after each addition.
• Stir in the flour and salt.
• Divide the batter evenly among the muffin cups. Bake for 17-20 minutes, until just baked through; don't overbake. The cupcakes won't be domed like a normal cakey cupcake - they'll be flatter and more dense like a delicious brownie.
• Remove the cupcakes to a cooling rack to cool completely. Frost as desired and chill until ready to serve.

BROWNIE CUPCAKES

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.

BROWNIE CUPCAKES

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.

BROWNIE CUPCAKES

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.

PEANUT BUTTER-FILLED BROWNIE CUPCAKES

Steps:

• Preheat oven to 350°. Prepare brownie batter according to package directions; stir in chocolate chips. For filling, in a small bowl, beat peanut butter, cream cheese, egg and sugar until smooth. , Fill paper-lined muffin cups one-third full with batter. Drop filling by teaspoonfuls into the center of each cupcake. Cover with remaining batter. , Bake 15-20 minutes or until a toothpick inserted in brownie portion comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Dust tops with confectioners' sugar. Store in the refrigerator.

TRICK-OR-TREAT BROWNIE CUPCAKES

Steps:

• Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray. In medium bowl, mix brownie mix, oil, water and eggs. Divide batter among muffin cups. Bake 13 to 18 minutes or until centers are set and toothpick inserted near edge of cupcake comes out clean. Cool 30 minutes. Run metal spatula around edge of each brownie; lift out to remove from muffin cup.
• In microwavable bowl, microwave vanilla chips uncovered on Medium (50%) 30 to 45 seconds, stirring every 15 seconds, until melted. Cool slightly.
• In medium bowl, beat powdered sugar, butter, milk and food colors on medium speed until fluffy. Stir in melted vanilla chips. Spoon frosting over cooled cupcakes; top each with candy bar.

CHOCOLATE FUDGE CUPCAKES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 24 muffin cups with paper liners. In the top of a double boiler, combine chocolate and butter. Heat, stirring occasionally, until mixture is melted and smooth. Remove from heat and allow to cool to lukewarm.
• Sift flour and sugar together into a large bowl. With mixer on low speed, beat in eggs one at a time. Stir in chocolate mixture, vanilla and pecans. Fill muffin cups 2/3 full.
• Bake in the preheated oven for 25 minutes. Do not overbake. Tops should be shiny but give slightly when touched.

FUDGE BROWNIE CUPCAKES

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!

ESPRESSO DARK BROWNIE CUPCAKES, PEANUT BUTTER FUDGE FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line standard cupcake pans with 24 cupcake liners.
• Combine the butter and chocolate in a small microwave-safe bowl. Microwave on high, uncovered, stirring every 30 seconds, until the butter and chocolate are melted and smooth. Set aside to cool. Mix the flour, cocoa powder, espresso, and salt in another bowl. In the bowl of an electric mixer fitted with the paddle attachment, mix both sugars and reserved chocolate mixture until well combined. Add the eggs, 1 at a time, beating until each is smooth, scraping down the sides of the bowl if needed. Add the flour mixture until blended. Fill the cupcake liners 2/3 full. Bake until golden, rotating the pans halfway though, 18 to 20 minutes. Transfer the pans to wire racks to cool completely before removing the cupcakes.
• To assemble: Frost the cooled cupcakes with Peanut Butter Fudge Frosting.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, peanut butter, and salt on medium-high speed until creamy. Turn the speed to low and beat in the confectioners' sugar, 1/2 cup at a time. Add the cocoa powder and beat until extremely smooth and creamy.

FUDGE BROWNIE CUPCAKES

Steps:

• Preheat oven to 325*F.
• Butter and flour a 12-cup muffin tin, or line with paper liners; set aside.
• In a small saucepan, melt the chocolate and butter together over low heat, stirring often; remove pan from heat and let cool slightly.
• In a small bowl, whisk together the flour, baking powder, and salt; set aside.
• In a medium bowl, using an electric mixer on high speed, beat the eggs until frothy.
• Slowly beat in the sugar; continue beating until the mixtue is light and thick.
• Reduce mixer speed to low.
• Blend in the chocolate mixture, then the vanilla.
• Alternately beat in the flour mixture and milk, beginning and ending with the flour mixture and beating just until combined--do not overmix.
• Fold in the chocolate chips.
• Ladle the batter into the prepared tins; bake until the cupcakes are shiny and crackled on top and firm around the edges (centers will still be very soft), 25-30 minutes.
• Cool 10 minutes in the tins; gently pry the cakes from the cups with a small knife (a butter knife is good) and carefully transfer to wire racks and cool completely.