Chocolate Glazed Brownie Cupcakes Recipes

Steps:

• Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in vanilla and egg whites, one at a time. In a small bowl, whisk together flour, cocoa, baking powder and salt; gradually add to creamed mixture. Spread into an 8-in. square baking pan coated with cooking spray., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely on a wire rack., Mix glaze ingredients; spread over brownies. Cut into bars.

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.

Steps:

• Preheat oven to 350°. Line 16 muffin cups with foil liners., In a large bowl, whisk the first 5 ingredients. In another bowl, whisk water, applesauce, oil, vinegar and vanilla until blended. Add to flour mixture; stir just until moistened. If desired, stir in chocolate chips., Fill prepared muffin cups three-fourths full. Bake 14-16 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks; cool completely., For glaze, in a small saucepan, combine chocolate chips and cream; cook and stir over low heat 3-5 minutes or until smooth. Remove from heat. Cool at room temperature until glaze is slightly thickened, stirring occasionally, about 30 minutes. Dip tops of cupcakes into glaze. If desired, sprinkle with nonpareils.

Steps:

• Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.

Steps:

• Preheat oven to 325F and use muffin pan lined with paper liners.
• In a small bowl, mix together flour, cocoa powder, baking powder and salt.
• In a large bowl, whisk together granulated and brown sugars and butter until smooth. Whisk in vanilla and almond extract. Add eggs, one at a time, beating well after each addition. Add flour mixture, beating until combined. Stir in chocolate chips.
• Scoop batter into prepared pan. Bake in preheated oven for 28 minutes or until a tester inserted into center comes out with a few crumbs attached and a little melted chocolate. The tops of cupcakes will not spring back when touched.
• Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
• Top cooled cupcakes with favorite frosting.

Steps:

• Preheat the oven to 350 degrees F. Spray the bottoms 24 the cupcake molds with nonstick spray. Fill each with a double layer of cupcake papers. Alternatively, use a nonstick cupcake tin and spray the sides and bottoms with nonstick spray. Set aside.
• In the bowl of a stand mixer fitted with a whisk attachment, "cream" together the butter and granulated sugar until smooth, 3 to 5 minutes. Scrape down the sides with a rubber spatula and mix to blend. Add the brown sugar and continue mixing until both sugars are fully integrated and the butter soft, 3 to 5 additional minutes. With the mixer on a slow speed, add the eggs, 1 at a time.
• In a medium bowl, sift together the flour, cocoa powder, baking powder, salt and cinnamon. With the mixer still on low speed, gradually incorporate about half of the flour mixture. When fully mixed, add half of the yogurt. Add the remaining flour and the remaining yogurt. The batter will be fairly dense and thick. Fill the tins a little more than 3/4 full. For a mold that has between 3 and 4-ounce holes, I like to use a 1/3 cup measure, leveled, to fill each one with the same amount of batter. When the tray(s) are full, tap the tray a few times on a flat surface to level the batter out and put the tray(s) in the center of the oven.
• Bake for 8 minutes then rotate the cupcakes halfway. Bake for an additional 10 minutes. A cake tester, when inserted into the center of a cupcake, should emerge clean. Remove the cupcakes from the oven and allow them to cool for 5 minutes. Gingerly remove them from the tins so the heat from it doesn't continue to cook the cupcakes and risk drying them out. Set aside to cool completely.
• In a small, heatproof bowl, melt the chocolate over a pot of simmering water (a double boiler). In a small saucepan, gently heat the sour cream over low heat. When the cream begins to simmer, shut off the heat and whisk in the vanilla. Use the tablespoon measure to measure out the cocoa powder and add it to the sour cream. Whisk to blend. Without cleaning the spoon, measure the corn syrup and add it to the chocolate. The layer of cocoa powder on the spoon will prevent the corn syrup from clinging to the spoon making it easier to add the precise amount of syrup. When the chocolate has melted, remove from the heat and allow the cream and chocolate to "rest" for 5 minutes. Gently stir them together and set aside.
• When the cupcakes are cooled, spread the chocolate glaze over the tops and serve.

Steps:

• Preheat the oven to 350 degrees F. Line one 12-cup standard muffin tin with paper cupcake liners.
• Put the butter, cocoa powder and chocolate in a large bowl. Pour the boiling water over and let stand 5 minutes. Whisk until smooth, and then whisk in the sugar, vanilla and eggs. Whisk in the flour, baking powder, salt and baking soda until just combined. Stir in the chocolate chips. Divide the batter among the prepared liners so they are about three-quarters full.
• Bake until a toothpick inserted into the center comes out with moist crumbs, 22 to 24 minutes. Cool in the tins 5 minutes, then remove and cool completely on a wire rack.
• For the frosting: Beat the peanut butter, cream cheese and butter in a large bowl, using an electric mixer, on medium speed until smooth. Reduce the speed to low and beat in the confectioners? sugar until smooth and incorporated. Pipe or spread the frosting on the tops of the cupcakes. Sprinkle with peanuts for garnish if using.

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.

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.