Midnight Molten Brownie Cupcakes Recipes

MIDNIGHT MOLTEN BROWNIE CUPCAKES

Midnight Molten Brownie Cupcakes image

Ooey gooey! Scrumptious cupcakes oozing chocolaty goodness will satisfy even the pickiest chocolate lover.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 30m

Yield 12

Number Of Ingredients 6

Ingredients

1/2 cup semisweet chocolate chips
1/2 cup butter or margarine
3 eggs
3 egg yolks
1 box (1 lb 2.4 oz) Betty Crocker™ Original Supreme Premium brownie mix
About 1/2 cup Betty Crocker™ stars, confetti or critters decors, if desired

Steps:

Heat oven to 400°F. Generously grease 12 muffin cups (2 3/4x1 1/4 inches). In medium microwavable bowl, microwave chocolate chips and butter uncovered on High 45 to 60 seconds or until melted and mixture can be stirred smooth.
In large bowl, beat eggs and egg yolks with wire whisk or electric mixer until foamy. Reserve chocolate syrup pouch from brownie mix. Gradually beat dry brownie mix into egg mixture until well blended. Gently stir in melted chocolate mixture. Fill muffin cups half full of brownie mixture; top each with 1/2 teaspoon decors. Top with remaining brownie mixture.
Bake 10 to 12 minutes or until edges are set and internal temperature is at least 160°F. DO NOT OVERBAKE. Centers will be soft. Cool 2 minutes.
Loosen each cupcake with knife; turn upside down onto heatproof tray or cookie sheet. To serve, place cupcake on plate; drizzle with reserved chocolate syrup and top with additional decors.

Nutrition Facts : Calories 310, Carbohydrate 41 g, Cholesterol 125 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Cupcake, Sodium 210 mg, Sugar 29 g, TransFat 0 g

MOLTEN CHOCOLATE CHUNK BROWNIES

Molten Chocolate Chunk Brownies image

If you're not serving the brownie warm, let it cool in the tin, then turn out and slice into squares. It'll continue to set in the tin, but stay soft and fudgy in the center. The two types of sugar in these brownies work their magic in different ways. Caster sugar lends sweetness and helps create a smooth and crispy top. Brown sugar adds to the rich, moist center.

Provided by Donna Hay

Categories HarperCollins Brownie Dessert Chocolate Dark Chocolate Bake

Yield Makes 16

Number Of Ingredients 8

Ingredients

1 cup (150g) plain (all-purpose) flour
3/4 cup (75g) cocoa
3/4 cup (130g) brown sugar
1 1/3 cups (290g) caster (superfine) sugar
175g unsalted butter, melted and cooled
1 teaspoon vanilla extract
3 eggs
125g dark chocolate, chopped

Steps:

Place the flour, cocoa, both the sugars, the butter, vanilla and eggs in a large bowl and mix until smooth.
Add the chocolate and stir to combine.
Preheat oven to 160°C (325°F).
Lightly grease a 20cm square tin and line with non-stick baking paper.
Spread the mixture into the tin.
Bake for 50 minutes to 1 hour or until the brownie is set.
Allow to cool in the tin for 5 minutes before slicing into squares and serving warm, or allow to cool completely in the tin.

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