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
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
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
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.
MINI PEANUT BUTTER BROWNIE CUPCAKE
Top a Fiber One™ 90 calorie chocolate peanut butter brownie with hazelnut spread and pecans for a treat ready in five minutes!
Categories Dessert
Yield 1
Number Of Ingredients 4
Steps:
- 1) Press a brownie into a mini cupcake pan to mold it into the shape of a cupcake.
- 2) To get it out of the pan, use a spoon to loosen one side of the brownie, then flip the pan over and let gravity do the rest.
- 3) Frost your cupcake with hazelnut spread and top it with your pecan and sea salt.
Nutrition Facts : Calories 200, Carbohydrate 29 g, Cholesterol 0 mg, Fat 2, Fiber 6 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 17 g, TransFat 0 g
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.
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.
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.
MINT BROWNIE CUPCAKES
"Are they a brownie or are they a cupcake?" There's no wrong answer to this question, I tell my first-grade students. I found the recipe when I began teaching nearly 20 years ago. I grew up on a farm in north-central Alberta and love to bake for my husband, a psychologist, and our children. -Carol Maertz, Spruce Grove, Alberta
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10 cupcakes.
Number Of Ingredients 12
Steps:
- In a large microwave-safe bowl, melt chips and butter; stir until smooth. Cool slightly; stir in sugar and eggs. Gradually stir flour into chocolate mixture until smooth. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove from pan to a wire rack to cool. , In a large saucepan, cook and stir marshmallows and milk over low heat until smooth. Remove from the heat; stir in extract and food coloring if desired. , Transfer to a bowl; refrigerate for 15 minutes or until cooled. Fold in whipped cream. Spread over cupcakes. Refrigerate for at least 1 hour. Sprinkle with additional chocolate chips if desired. Store in the refrigerator.
Nutrition Facts : Calories 311 calories, Fat 20g fat (12g saturated fat), Cholesterol 91mg cholesterol, Sodium 94mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
More about "mini brownie cupcakes recipes"
A MINI BROWNIE CUPCAKES RECIPE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
5/5 (2)
- 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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- In a large mixing bowl, combine brownie mix, water, applesauce, and egg whites. Mix 50 times with a wooden spoon (use 50 strokes); do not under or over mix. Pour brownie mixture into prepared muffin tins, about 1 tablespoon per hole.
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