Heart Brownie Cupcakes Recipes

BROWNIE HEARTS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 8-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
• Bake 35 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours. Freeze in pan 15 minutes.
• Using foil to lift, remove brownies from pan, and peel foil away. With deep 2 1/2-inch heart-shaped cookie cutter, cut 7 brownies. Save leftover pieces for snacking.
• Arrange brownies on serving plate. With small strainer, sprinkle brownies and plate with cocoa.

BROWNIE CUPCAKES RECIPE

Steps:

• Preheat oven to 350°F / 175°C. Line two 12 cup muffin pans with 12-14 cupcake liners and set aside.
• Cupcakes: In a large mixing bowl, whisk together the butter, sugar, eggs, and vanilla until well combined. Sift in the flour, cocoa and salt and stir just until combined. Using an ice cream scoop, spoon the batter into the prepared liners. Fill them about 3/4 to almost full.
• Bake for 22-26 minutes until the tops look crinkly and a toothpick inserted in the center comes out slightly dirty. Do not overbake them or they will become cakey. Remove from the oven and let cool for 10 minutes. Then remove from the pan and transfer to a wire rack and allow to cool completely before frosting.
• Frosting: In a large mixing bowl, using an electric mixer fitted with a whisk or paddle attachment, beat butter on medium-high speed until soft and creamy, about 2-3 minutes. Sift in the powdered sugar and mix until fully combined and smooth. Add the chocolate and mix until well combined and creamy. Pipe or spread onto the cooled cupcakes and serve. Store in an airtight container in the fridge for up to 3 days.

BROWNIE HEART CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Coat an 8-inch square cake pan with cooking spray, line bottom with parchment, then spray parchment.
• Whisk flour, baking powder, and salt in a large bowl. Place butter and chocolate in a heatproof mixer bowl set over a pot of simmering water, stirring until chocolate melts.
• Attach bowl to mixer, add sugar, and whisk on medium-high speed until smooth, about 3 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce speed to low, and add flour mixture.
• Divide batter among muffin cups, filling each 2/3 full. Spread remaining batter in square pan. Bake until set but still soft, about 18 minutes. Let cool in tins and pan on wire racks.
• Frost cupcakes with buttercream. Cut out 24 hearts from brownie in pan using a 1 1/2-inch heart-shaped cutter. Top each cupcake with a heart.

BROWNIE CUPCAKES

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.

BROWNIE CUPCAKES

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.