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.
MINT BROWNIE BITES
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 35m
Yield 18 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F. Spray a 24-well nonstick mini muffin pan generously with baking spray.
- Melt the unsweetened chocolate in a microwave-safe bowl in the microwave. Remove from the microwave and stir in 8 mints until all melted. Let cool slightly.
- In the bowl of a stand mixer with the paddle attachment, cream 1 stick of the butter with the sugar. Beat in the eggs one at a time. With the mixer on low, slowly drizzle in the cooled chocolate mixture, mixing until combined. Add the flour and mix thoroughly. Scrape the sides of the bowl with a rubber spatula, add the mint extract and mix again.
- Using a tablespoon or small cookie scoop, scoop the batter into the prepared mini muffin pan. Bake until the edges are set and a toothpick comes out clean, 11 to 15 minutes. Let rest in the pan 5 minutes and then turn upside down out of the pan and allow to cool.
- Combine 30 to 36 mints in a microwave-safe bowl with the remaining 1 tablespoon butter and the bittersweet chocolate. Microwave and stir until melted and smooth.
- Dip the brownie bites in the chocolate, concentrating on the top "cone" part. Allow to set for a few minutes. Chop the remaining mints and sprinkle them on the top. Set in the freezer for 10 minutes if you need them to set right away. Yum!
MINT BROWNIE CUPCAKES
"Are they a brownie or are they a cupcake?" There's no wrong answer to this question, I tell my first-grade students. I found the recipe when I began teaching nearly 20 years ago. I grew up on a farm in north-central Alberta and love to bake for my husband, a psychologist, and our children. -Carol Maertz, Spruce Grove, Alberta
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10 cupcakes.
Number Of Ingredients 12
Steps:
- In a large microwave-safe bowl, melt chips and butter; stir until smooth. Cool slightly; stir in sugar and eggs. Gradually stir flour into chocolate mixture until smooth. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove from pan to a wire rack to cool. , In a large saucepan, cook and stir marshmallows and milk over low heat until smooth. Remove from the heat; stir in extract and food coloring if desired. , Transfer to a bowl; refrigerate for 15 minutes or until cooled. Fold in whipped cream. Spread over cupcakes. Refrigerate for at least 1 hour. Sprinkle with additional chocolate chips if desired. Store in the refrigerator.
Nutrition Facts : Calories 311 calories, Fat 20g fat (12g saturated fat), Cholesterol 91mg cholesterol, Sodium 94mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
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