CHOCOLATE FUDGE BROWNIE CUPCAKES
Steps:
- Preheat the oven to 325 degrees F. Place a rack in the center of the oven. Line a 12-cup muffin tin with paper liners.
- In a medium microwave-safe bowl, add the chopped chocolate and butter (you can do this on this stovetop also). Microwave for one minute. Stir. Continue microwaving at 30-second intervals, stirring after each time, until the chocolate and butter is melted and combined (don't overheat; microwave until just melted and smooth).
- Stir in the sugar and vanilla until well-combined. Add the eggs one at a time, stirring or whisking vigorously after each addition.
- Stir in the flour and salt.
- Divide the batter evenly among the muffin cups. Bake for 17-20 minutes, until just baked through; don't overbake. The cupcakes won't be domed like a normal cakey cupcake - they'll be flatter and more dense like a delicious brownie.
- Remove the cupcakes to a cooling rack to cool completely. Frost as desired and chill until ready to serve.
Nutrition Facts : ServingSize 1 Cupcake, Calories 213 kcal, Carbohydrate 23 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 62 mg, Sodium 133 mg, Fiber 1 g, Sugar 16 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.
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
FUDGE BROWNIE CUPCAKES
I found this recipe and just had to share it. I hope someone enjoys it! I had to guess under serving amounts (I am new to this!)
Provided by OceanIvy
Categories Dessert
Time 35m
Yield 10-20 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 428.6, Fat 23.9, SaturatedFat 14.3, Cholesterol 133.4, Sodium 276.6, Carbohydrate 51.9, Fiber 1, Sugar 41.4, Protein 4.5
PEANUT BUTTER AND DARK FUDGE BROWNIE CUPCAKES (MIX)
This is just a recipe I came up with when I was in the mood of tinkering a little, rather than following a recipe. Even people who like peanut butter have told me this is VERY peanut buttery, so you've really got to love it for this recipe!
Provided by brokenburner
Categories Dessert
Time 45m
Yield 1 cupcake, 18 serving(s)
Number Of Ingredients 9
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.
FUDGE BROWNIE CUPCAKES
Never satisfied with just one brownie? Well, now here's the perfect opportunity to dive into the equivalent to two or three brownies and still say you really did just eat one!!! Serve these warm, with fudge or caramel sauce and a scoop of ice cream for a fun, and decadent, dessert;)
Provided by JamesDeansGirl
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 240.6, Fat 13.9, SaturatedFat 8.4, Cholesterol 56.3, Sodium 91.5, Carbohydrate 29.5, Fiber 1.6, Sugar 21.5, Protein 3.1
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