No Frost Brownie Cupcakes Recipes

BROWNIE CUPCAKES

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.

BROWNIE CUPCAKES

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.

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.

NO FROST, BROWNIE CUPCAKES

Steps:

• 1. In a sauce pan, melt the semi sweet chocolate and margarine together over medium low heat, stirring often. Chop walnuts in a rough chop. ( not too fine) and add to melted chocolate& margarine mixture. Take pan off heat and let cool slightly while you prepare other part of batter.
• 2. Into a medium to large mixing bowl measure out the flour, sugar, eggs and vanilla. Use a SPATULA or wooden spoon to blend the mixture. Do not beat! Stir only until ingredients are all combined and egg and flour disappear.
• 3. Combine the chocolate-nut mixture with the egg-sugar mixture using the SPATULA or wooden spoon. ONLY mix until fully incorporated. Over mixing will cause a dull topping to your cupcake.
• 4. With cupcake liners inside the cupcake tin, fill the FOIL-lined cupcake liners 2/3 full with the batter. BAKE brownie cupcakes @ 325 degrees not more than 35 mins. Mine only take 33 mins. You can use the toothpick method to check if done. (Toothpick stuck in middle should come out clean, not gooey)
• 5. I use Name brand foil liners because they help your cupcakes come out of the wrapper nicely. If you have some other sort of liner/wrapper you like to use, go for it. If your cupcakes stick to your wrapper, try the foil lined! They're awesome. I've never tried just baking them in the cupcake tin itself. It might work if sprAyed really well. Grandma Vera always used the foil ones and always, always walnuts.

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.