Mini Brownie Cupcakes Recipes
MINI BROWNIE TREATS
I like to take these quick-and-easy treats to potlucks and family gatherings. They disappear quickly! -Pam Kokes, North Loup, Nebraska
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 2
Steps:
- Prepare brownie mix according to package directions for fudge-like brownies. Fill paper-lined miniature muffin cups two-thirds full. , Bake at 350° for 18-21 minutes or until a toothpick inserted in the center comes out clean. , Immediately top each with a chocolate kiss. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 94 calories, Fat 5g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 52mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
BROWNIE KISS CUPCAKES
It's fun to prepare individual brownie "cupcakes" with a chocolaty "surprise" inside. My goddaughter, Cara, asks me to make them for her birthday to share at school. This year, she requested 32. I later found out she only needed 27 for her class...wonder where the other five went! -Pamela Lute, Mercersburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to the creamed mixture and mix well. , Fill paper- or foil-lined muffin cups two-thirds full. Place a chocolate kiss, tip end down, in the center of each. , Bake until top of brownie springs back when lightly touched, 20-25 minutes.
Nutrition Facts : Calories 239 calories, Fat 10g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 163mg sodium, Carbohydrate 36g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.
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
MINI BROWNIE CUPCAKES
Categories Cake Chocolate Egg Dessert Bake Oscars Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 72 mini-cupcakes
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F and line mini-muffin tins with liners. Spray liners with cooking spray.
- Melt butter and chocolate in a 4-quart heavy pot over moderately low heat, stirring until smooth. Whisk together flour, cocoa, and salt. Remove pan from heat and whisk in granulated sugar. Add eggs, 1 at a time, whisking after each addition until incorporated, and stir in flour mixture just until blended.
- Spoon batter into muffin liners, filling cups to top, and bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering. Cool 5 minutes in tins and turn out onto racks. Repeat with remaining batter.
- Dust with confectioners sugar if desired.
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- Make the ganache first: In a medium heat-proof bowl, place chocolate and heavy cream. Melt the mixture in the microwave in 20-second intervals, stirring between each interval, until melted and smooth. Alternatively, you can set the bowl over a saucepan of simmering water, stirring occasionally. Cover the bowl and leave to cool until it has reached room temperature and thickens. It should be ready by the time the cupcakes are able to be frosted.
- To make the brownies: In a large heat-proof bowl, place chocolate and butter. Melt mixture in the microwave in 20-second intervals, stirring between each interval, until melted (or set bowl over a saucepan of simmering water, stirring occasionally). Add sugar and whisk until combined. Add eggs, one at a time, and whisk just until combined. Add vanilla extract and stir. Sift flour and salt over the chocolate mixture and fold, using a rubber spatula, until combined and smooth. Do not over mix.
- Divide batter between cupcake liners, filling them 3/4 full. Bake for about 10 minutes, until a toothpick inserted into the center of the cupcake, comes out with a few moist crumbs. Be careful not to over bake as this will make the brownies dry. Transfer to a wire rack and let cool for 10 minutes before removing from pan. Once cupcakes have cooled and the chocolate ganache has thickened, frost cupcakes.
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- Preheat the oven to 350°F / 177 C (middle rack) and line mini–muffin tins with liners. (24 mini muffins pan) Spray liners with cooking spray.
- Melt the butter and chocolate in large microwaveable bowl, 1 minute at 70%. Stir and continue melting with the same method, until it's all melted and combined. Stir after each one minute interval.
- Whisk in melted butter and chocolate granulated sugar. Add eggs, one at a time, whisking after each addition until well incorporated.
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