BROWNIE CUPCAKES RECIPE
These brownie cupcakes are fudgy and rich, just like brownies. They are topped with the silkiest dark chocolate buttercream that literally melts in your mouth. You only need a few ingredients and little prep time to make a batch of these. Be prepared for them to disappear quickly as they are a huge crowd pleaser.
Provided by Sabine Venier
Categories Dessert
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F / 175°C. Line two 12 cup muffin pans with 12-14 cupcake liners and set aside.
- Cupcakes: In a large mixing bowl, whisk together the butter, sugar, eggs, and vanilla until well combined. Sift in the flour, cocoa and salt and stir just until combined. Using an ice cream scoop, spoon the batter into the prepared liners. Fill them about 3/4 to almost full.
- Bake for 22-26 minutes until the tops look crinkly and a toothpick inserted in the center comes out slightly dirty. Do not overbake them or they will become cakey. Remove from the oven and let cool for 10 minutes. Then remove from the pan and transfer to a wire rack and allow to cool completely before frosting.
- Frosting: In a large mixing bowl, using an electric mixer fitted with a whisk or paddle attachment, beat butter on medium-high speed until soft and creamy, about 2-3 minutes. Sift in the powdered sugar and mix until fully combined and smooth. Add the chocolate and mix until well combined and creamy. Pipe or spread onto the cooled cupcakes and serve. Store in an airtight container in the fridge for up to 3 days.
Nutrition Facts : Calories 639 kcal, Carbohydrate 73 g, Protein 6 g, Fat 39 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 144 mg, Sodium 226 mg, Fiber 4 g, Sugar 58 g, UnsaturatedFat 13 g, ServingSize 1 serving
BROWNIE CUPCAKES WITH SUGARED PANSIES
Delicate candied flowers and a lavender-hued white chocolate ganache adorn this hybrid of two beloved desserts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 12
Number Of Ingredients 14
Steps:
- Cupcakes: Preheat oven to 350 degrees. Line a standard muffin tin with paper liners. In a medium bowl, whisk together flour, cocoa, and salt.
- Melt butter and chocolate in a heatproof bowl set over (not in) a pot of simmering water, stirring occasionally, until smooth. Remove from heat and add sugar, stirring to combine with a rubber spatula. Add eggs and vanilla; stir until emulsified. Add flour mixture and stir until just combined.
- Divide batter evenly among muffin cups. Bake until cupcakes are just set, 22 to 24 minutes. Transfer tin to a wire rack and let cool completely. Carefully remove cupcakes from tin without loosening cakes from liners.
- Glaze: Place white chocolate in a small heatproof bowl. Bring cream just to a boil in a small saucepan, then pour over chocolate. Let stand 3 minutes until chocolate has softened, then stir with a rubber spatula until emulsified. Stir in white food color, then stir in purple and violet food colors, one drop at a time, until desired color is reached.
- Pour glaze over cooled cupcakes, filling just to tops of liners. Poke any air bubbles with a toothpick or small skewer. Let stand at room temperature until glaze has set, about 15 minutes. Decorate with sugared pansies. Let stand at room temperature until glaze has set completely, about 1 hour. Cupcakes can be stored in an airtight container at room temperature up to 2 days.
HOME
Steps:
- Preheat oven to 325° F. Line two 12-cup muffin pans with liners.
- Melt chocolate and butter in double boiler, stirring occasionally. Beat sugar and eggs in large mixer bowl on high for about 3 minutes or until mixture falls from beaters in ribbons. With mixer at medium speed, add melted chocolate mixture to egg mixture. Gradually add flour. Stir in nuts. Scoop 1/3 cup batter into each cupcake liner, filling 3/4 full.
- Bake for 25 to 30 minutes or until toothpick inserted in centers comes out with loose crumbs attached. Cool in pans for 5 minutes; remove to wire racks to cool completely.
BROWNIE CUPCAKES
I grew up in my parents' bakery, which might explain why I don't like frosting. These brownie cupcakes are just my style! They come out shiny on top and are great without frosting. -Cindy Lang, Hays, Kansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 297 calories, Fat 21g fat (10g saturated fat), Cholesterol 83mg cholesterol, Sodium 99mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.
BROWNIE CUPCAKES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes 12
Number Of Ingredients 10
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.
BROWNIE CUPCAKES
Grandma Page's brownie cupcakes!
Provided by mindee
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 50m
Yield 18
Number Of Ingredients 6
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
These fantastic Brownie Cupcakes are brownies, muffins, and cupcakes all at the same time!
Provided by Jennifer McHenry
Categories brownies
Time 50m
Number Of Ingredients 9
Steps:
- Place semisweet chocolate and butter in a microwave-safe bowl. Heat at half power in 30-second increments until the butter has melted and the chocolate melts when stirred. Stir until smooth. Set aside to cool.
- Preheat oven to 350°F. Grease 12 standard-size muffin cups or line them with paper liners.
- Add the eggs, sugar, and vanilla to the cooled chocolate mixture. Use a mixing spoon or an electric mixer to mix until thoroughly combined.
- Stir in the flour and salt, mixing just until combined. Stir in the nuts.
- Fill each muffin cup about half full. Place about a tablespoonful of flavored chips on top of the batter. Cover with the remaining batter, filling each cup almost full.
- Bake 30 to 35 minutes, or until a pick inserted into the center comes out with moist crumbs. Cool in the pan on a wire rack.
CUPCAKE BROWNIES
"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
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.
PEANUT BUTTER-FILLED BROWNIE CUPCAKES
I have made this outstandingly delicious recipe for years. These rich cupcakes are sure to delight everyone you make them for. -Carol Gillespie, Chambersburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 328 calories, Fat 18g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 201mg sodium, Carbohydrate 39g carbohydrate (27g sugars, Fiber 2g fiber), Protein 5g protein.
SUGARED FLOWERS
Use these candied flowers to embellish our Spring Cupcakes or any dessert you like.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 72
Number Of Ingredients 4
Steps:
- Whisk egg white with water in a small bowl. Working with 1 flower at a time and holding it with tweezers, brush egg wash over entire surface of flower using a small paintbrush. Sprinkle with sugar. Transfer to a baking sheet lined with parchment to crisp flowers. Let stand at room temperature overnight. Sugared flowers can be stored in single layers in airtight containers at room temperature for up to 3 months.
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
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