Fudge Brownie Cupcakes Recipes

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.

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!

Steps:

• For the cupcakes:.
• Preheat oven to 350°F.
• Combine the brownie mix, eggs, and milk in a bowl, and mix until combined. Add the peanut butter and mix until incorporated. If the batter is too thick, add the water.
• Spoon the batter into paper-lined cupcake tins. Bake for 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool.
• For the frosting:.
• Whisk together the water and powdered sugar; once combined, add the peanut butter and mix until smooth. Spread on cooled cupcakes, and top with peanut brittle or chopped peanuts if desired.

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.