Double Chocolate Brownie Cupcakes Recipes

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BROWNIE CUPCAKES



Brownie Cupcakes image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Yield Makes 12

Number Of Ingredients 10

6 tablespoons unsalted butter
11 ounces best-quality semi-sweet chocolate, coarsely chopped
3 large eggs
1 cup sugar
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa
1/8 teaspoon baking soda
1 cup coarsely chopped walnuts, (optional)
Nonstick cooking spray
Mrs. Milman's Chocolate Frosting

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.

CHOCOLATE-GLAZED BROWNIE CUPCAKES



Chocolate-Glazed Brownie Cupcakes image

Make a quick chocolate ganache to top these moist chocolate cupcakes.

Provided by Food Network Kitchen

Time 2h

Yield 12

Number Of Ingredients 14

10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into small pieces
1/4 cup unsweetened cocoa powder (not Dutch process)
3 ounces unsweetened chocolate, finely chopped
2/3 cup boiling water
1 1/4 cups sugar
1 teaspoon pure vanilla extract
2 large eggs
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
2/3 cup finely chopped toasted walnuts or semisweet chocolate chips, optional
1 cup chopped semisweet chocolate (not chips)
1/2 cup heavy cream

Steps:

  • Preheat the oven to 350 degrees F and line one 12-cup standard muffin tin with paper cupcake liners.
  • Put the butter, cocoa powder and unsweetened chocolate in a large bowl. Pour over the boiling water 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 walnuts or chocolate chips if using. 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.
  • Put the semisweet chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat until it just simmers. Pour the cream over the chocolate and let sit for 1 minute, then gently stir until smooth and glossy. Cool the glaze slightly until thickened but not hard. Spread 1 tablespoon of glaze on top of each cupcake or dip the tops of the cupcakes into the glaze.

RICH DOUBLE CHOCOLATE BROWNIE CUPCAKES



Rich Double Chocolate Brownie Cupcakes image

I love making homemade brownies. I started off baking them from boxed mix but recently decided to learn to make brownies from scratch. I found a really easy recipe in an old cook book and after making the brownies a few times, I started experimenting with different ingredients and substitutions. The following recipe is my final product and if I do say so myself, these brownies are delicious. They are chocolaty and moist. I enjoy making everything in individual cupcakes, but you could easily make these in a pan. Just adjust the cooking time a bit and make sure to watch them closely. When baking brownies, I take them out of the oven a little bit before they are done because they will continue cooking while they cool off. This way they are never hard and over-done.

Provided by Kelsey Minton @mskelseyann

Categories     Candies

Number Of Ingredients 9

6 tablespoon(s) cocoa powder
8 tablespoon(s) unsalted buttter
1 cup(s) sugar in the raw
1 teaspoon(s) vanilla extract
1/2 cup(s) flour
1/4 teaspoon(s) salt
2 - eggs
- a hand-full of semi-sweet chocolate chips
- confectioners' sugar for topping

Steps:

  • Pre-heat oven to 325 F Place cupcake liners in pan
  • In a medium sized mixing bowl, melt butter and cocoa powder in microwave. Mix well. (This takes about a minutes in my microwave)
  • Stir in sugar, salt, vanilla, flour and then each egg, one at a time.
  • Throw in a hand-full of semi-sweet chocolate chips, fold in to batter.
  • Fill up each cupcake liner about half way.
  • Bake at 325 F for about 30 minutes. Time differs depending on the oven. At around 20 minutes, pull pan out and stick a fork in the middle brownie cupcake to check the batter. If the fort comes out with just a little batter on it, go ahead and take out of the oven. If not, leave them in longer and check every few minutes or so.
  • Once brownie cupcakes are done, take them out of pan and place on cooling rack. While cooling, sift a layer of confectioners' sugar on top.
  • Enjoy with your family and friends.

ULTIMATE DOUBLE CHOCOLATE BROWNIES



Ultimate Double Chocolate Brownies image

As someone who grew up in the country, I love getting out into nature whenever I can. I also love home-style recipes, including these yummy brownies. -Carol Prewett, Cheyenne, Wyoming

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 3 dozen.

Number Of Ingredients 11

3/4 cup baking cocoa
1/2 teaspoon baking soda
2/3 cup butter, melted, divided
1/2 cup boiling water
2 cups sugar
2 large eggs, room temperature
1-1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup coarsely chopped pecans
2 cups (12 ounces) semisweet chocolate chunks

Steps:

  • Preheat oven to 350°. In a large bowl, combine cocoa and baking soda; blend 1/3 cup melted butter. Add boiling water; stir until well blended. Stir in sugar, eggs and remaining butter. Add flour, vanilla and salt. Stir in pecans and chocolate chunks. , Pour into a greased 13x9-in. baking pan. Bake 35-40 minutes or until brownies begin to pull away from sides of pan. Cool.

Nutrition Facts : Calories 159 calories, Fat 8g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 73mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.

DOUBLE CHOCOLATE BROWNIE CUPCAKES



Double Chocolate Brownie Cupcakes image

Make and share this Double Chocolate Brownie Cupcakes recipe from Food.com.

Provided by hunner.ricketts

Categories     Dessert

Time 50m

Yield 24 cupcakes, 12-24 serving(s)

Number Of Ingredients 9

18 1/3 ounces fudge brownie mix
2 eggs
4 tablespoons milk
2 tablespoons unsalted butter, melted
2 tablespoons vegetable oil
6 tablespoons unsalted butter, For Glaze
4 tablespoons unsweetened cocoa powder, For Glaze
1/4 cup milk, For Glaze
2 cups confectioners' sugar, For glaze

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.

Nutrition Facts : Calories 378.9, Fat 16.6, SaturatedFat 6.9, Cholesterol 52.8, Sodium 144.9, Carbohydrate 55.4, Fiber 0.6, Sugar 41.1, Protein 3.9

DOUBLE CHOCOLATE BROWNIES



Double Chocolate Brownies image

Provided by Giada De Laurentiis

Categories     dessert

Time 55m

Yield 16 servings

Number Of Ingredients 8

1 stick (8 tablespoons) unsalted butter, at room temperature, plus 1 1/2 teaspoons for buttering the baking dish
6 ounces unsweetened chocolate, chopped
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
2 large eggs, plus 1 large egg yolk, at room temperature
1/2 cup all-purpose flour
3/4 cup semisweet chocolate chips

Steps:

  • Preheat the oven to 325 degrees F. Butter an 8-inch square baking dish with 1 teaspoon butter. Cut a piece of parchment paper in a strip to line the bottom and 2 sides of the dish. Butter the paper with the remaining 1/2 teaspoon butter and set aside.
  • Place the unsweetened chocolate and 8 tablespoons butter in a medium heat-proof bowl that fits comfortably over a saucepan filled with 1 inch water. Place the double-boiler over medium heat and cook, stirring constantly with a silicone spatula, until the chocolate and butter are just barely melted. Remove the bowl from the heat and continue to stir for 1 minute to cool slightly. The mixture should be warm to the touch, not hot.
  • Using a hand-held mixer, beat the sugar, vanilla and salt into the chocolate mixture until smooth. Add the eggs and yolk all at once and beat until fully incorporated and smooth. Fold in the flour and semisweet chocolate chips with a silicone spatula until just barely combined; a few streaks are fine. Pour the mixture into the prepared pan and bake on the middle rack until just set and a toothpick inserted in the center comes out clean, about 30 minutes. Do not overbake. Allow to cool to room temperature before cutting into 16 small pieces.

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