Cat Coras Chocolate Brownie Cupcakes Recipes

CAT CORA'S CHOCOLATE BROWNIE CUPCAKES

Steps:

• Preheat the oven to 350°F Line muffin pans with paper cupcake liners.
• Place the chopped chocolate in the top of a double boiler. (If you don't have a double boiler, use a wide stainless steel bowl that sits snugly over a saucepan one-third full of water.) The water beneath the bowl should be hot but not boiling. Stir the chocolate every minute or so until it's melted. As soon as the chocolate is melted, remove the pan from the heat and set aside to cool.
• Sift the flour, baking powder, and salt onto a piece of waxed paper; set aside.
• With a hand mixer or in the bowl of a stand-up mixer, thoroughly cream the softened butter and sugar until light and fluffy. Crack the eggs into a small bowl (just to monitor egg shells), and then add them to the mixture one at a time, beating well after each egg. Add the cooled chocolate and blend thoroughly. Add the sifted dry ingredients a little at a time so they don't fly up; beat at medium speed after each addition and after adding the last of the flour mixture, beat until smooth. Stir in nuts and vanilla extract.
• Divide batter among prepared muffin cups and bake for about 15 to 17 minutes or until a toothpick inserted in the center comes out clean.
• Transfer the cupcakes to a rack and allow them to cool completely before icing.

CHOCOLATE BROWNIE CUPCAKES

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.

DOUBLE CHOCOLATE BROWNIE CUPCAKES

Steps:

• FOR BROWNIE CUPCAKE: Preheat oven to 350 Pour box mix into large bowl, set aside. In separate bowl add eggs, oil, melted butter and milk. Stir to combine. Add mixture into bowl with brownie mix and stir until smooth. Take out cupcake pan and coat with a non-stick spray. Scoop 2 tbs. of mixture into each section then place into oven for about 20 minute
• FOR CHOCOLATE GLAZE: While the brownies cook you should start on the glaze. Melt butter in medium sauce pan on low heat. While that melts in a small bowl add milk with the cocoa powder, stir & set aside. Once the butter is melted add your cocoa powder/milk mixture. Stir out clumps as the glaze thickens (Note: Watch carefully, it could burn!) Bring the liquid to a boil Add in the confectioners sugar while glaze is still hot to reduce clumping. Mix briskly or you'll have chunks Makes about 2 cups of glaze which is enough to cover 24 cupcakes if done right. If your glaze isn't smooth or has clumps of confectioners sugar, place it back on the burner at medium heat for just a few more minutes. Be sure to stir the the glaze the whole time.
• FOR GLAZED CHOCOLATE BROWNIE CUPCAKES: Once the brownies are done, remove from pan onto a plate and place into the freezer for quicker cooling. If your glaze has been done for a little while you should re-heat it so its warm. After about 10 minutes check your brownies (they should be cool now.) Now take your warm glaze and thoroughly drizzle each cupcake. Serve still drippy or wait about 15 minutes for glaze to harden up .For best results take a tablespoon or so of glaze and pour right on top. If its warm enough it should trickle along the sides of the cupcake, covering the whole thing. Add more if necessary.

BROWNIE KISS CUPCAKES

Steps:

• In a mixing bowl, cream butter and sugar.
• Add eggs and vanilla; mix well.
• Combine next 4 ingredients; add to creamed mixture; mix well.
• Fill paper lined muffin cups 2/3 full.
• Place an overturned chocolate kiss in the center of each.
• Bake at 350 degrees for 20-25 minutes or until top springs back when lightly touched.

CAT CUPCAKES

Steps:

• Line a baking sheet with wax paper.
• Melt chocolate chips in a small bowl in microwave as bag directs.
• For cat's tails, dip pretzel loops in chocolate, remove excess, place on lined baking sheet and sprinkle with Jimmies.
• Refrigerate until needed.
• Spoon 1 Tbsp vanilla frosting into a small ziptop bag; set aside.
• Tint rest grass-green with the food color.
• Frost top of cupcakes with green frosting.
• For each cupcake: Insert a tail into frosting at top right, letting part of tail extend over the side.
• Reserve 1 tsp chocolate frosting.
• Spoon rest into a small ziptop bag.
• Snip 1/4inch off corner and pipe cat's body (like a large"C") and legs.
• Press point of chocolate Kiss into frosting for head.
• Snip tiny tip off corner of bag with vanilla frosting- pipe whiskers.
• Pipe eyes with yellow icing Dip a toothpick into reserved chocolate frosting; use to make cat's ears.