CHOCOLATE ROLO BROWNIE CUPCAKES
Make and share this CHOCOLATE ROLO BROWNIE CUPCAKES recipe from Food.com.
Provided by shazzieau
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- preheat oven to 180 Celsius line a 12 hole muffin tin with paper patty pans.
- whisk the sugar and eggs together until well combined.
- whisk in the flour, cocoa, salt and bicarb soda.
- place the butter and dark chocolate in a small microwavebowl. heat for 1 minute then stir. heat for another 20.
- seconds and stir till smooth.
- stir chocolate into the flour mix.
- 3/4 fill each pattypan.
- cook for approximately 20 minutes or until a skewer comes out coated with just a few crumbs.
- break the rolo into squares and quickly push 1 square into each cupcake, flat side up.
- cool in tin for 5 minutes then remove to wire rack to cool completely.
- ice with desired topping.
Nutrition Facts : Calories 330.4, Fat 25.8, SaturatedFat 15.6, Cholesterol 62.5, Sodium 141.2, Carbohydrate 30, Fiber 6.4, Sugar 12.9, Protein 7.3
ROLO BROWNIES!
Gooey, fudgey and perfect Rolo Brownies with chocolate chips, Rolo's, and a caramel swirl.
Provided by Jane's Patisserie
Categories Traybakes
Time 3h30m
Number Of Ingredients 9
Steps:
- Make sure the Rolos are frozen for at least an hour before baking.
- Preheat your oven to 180C/160C Fan and line a 9x9" baking tin with parchment paper!
- Melt together the dark chocolate and unsalted butter until smooth in the microwave or in a bowl over a pan of simmering water. Leave to cool for a few minutes
- Using an electric whisk/stand mixer, whisk the eggs and sugar together for a few minutes until the mixture has doubled in volume, is alot paler, and leaves a trail for a few seconds when you lift the whisk out.
- Pour the chocolate/butter mix into the whisked sugar and eggs and fold through very carefully.
- Add in the flour and cocoa powder and fold through carefully again.
- Add in the frozen Rolos and chocolate chips and fold in (You can reserve a small handful to sprinkle on the top if you want). Pour the mixture into the tin!
- Drizzle the caramel over the top of the brownies and very gently swirl in.
- Bake in the oven for 25-30+ minutes or until there is a very slight wobble in the middle. Sometimes it can take longer, see notes below.
- Leave to cool in the tin!
- Optional - set the brownies in the fridge for 1-2 hours after they have cooled to create a lovely fudgey texture!
Nutrition Facts : Calories 392 kcal, Carbohydrate 47 g, Protein 5 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 69 mg, Sodium 60 mg, Fiber 3 g, Sugar 35 g, ServingSize 1 serving
CHOCOLATE BROWNIE CUPCAKES
Make and share this Chocolate Brownie Cupcakes recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 38m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 291.7, Fat 16.1, SaturatedFat 9.6, Cholesterol 77, Sodium 103.5, Carbohydrate 37.4, Fiber 1.9, Sugar 28.2, Protein 3.6
CHOCOLATE BROWNIE CUPCAKES
nice and simple but yummy plus great for children
Provided by laurie14
Time 1h
Yield Makes Muffins
Number Of Ingredients 0
Steps:
- preheat the oven to 180c/350f/gas mark 4.
- line a 12-hole muffin tin with 12 papper cases .
- place the chocolate and butter in a saucepan and heat gently,stirring constanly until melted.
- remove from the heat and stir until smooth and leave to cool slightly.
- place the eggs and sugar in a large bowl and whisk together then add the vanilla extract .
- stir in the flour until mixed together,then stir melted chocolate into the mixture until combined.
- if using stir the chopped walnuts.
- spoon the mixture into the papper cases.
- and then bake in the preheated for 30 minutes, or until firm to the touch but still slightly moist in the centre.
- leave the cupcakes to cool for then minutes then transfer to the wire rack to cool completely. i hope you enjoy them
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
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.
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