BROWNIE KISS CUPCAKES
It's fun to prepare individual brownie "cupcakes" with a chocolaty "surprise" inside. My goddaughter, Cara, asks me to make them for her birthday to share at school. This year, she requested 32. I later found out she only needed 27 for her class...wonder where the other five went! -Pamela Lute, Mercersburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to the creamed mixture and mix well. , Fill paper- or foil-lined muffin cups two-thirds full. Place a chocolate kiss, tip end down, in the center of each. , Bake until top of brownie springs back when lightly touched, 20-25 minutes.
Nutrition Facts : Calories 239 calories, Fat 10g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 163mg sodium, Carbohydrate 36g carbohydrate (24g sugars, Fiber 1g 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
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 KISS CUPCAKES
Make and share this Brownie Kiss Cupcakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 45m
Yield 9 cupcakes
Number Of Ingredients 9
Steps:
- In a mixing bowl, cream butter and sugar.
- Add eggs and vanilla; mix well.
- Combine next 4 ingredients; add to creamed mixture; mix well.
- Fill paper lined muffin cups 2/3 full.
- Place an overturned chocolate kiss in the center of each.
- Bake at 350 degrees for 20-25 minutes or until top springs back when lightly touched.
BROWNIE CUPS
Brownie meets cupcake - with a twist.
Provided by LeAnna
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Lightly grease 24 muffin cups.
- Beat cocoa powder, 3/4 cup butter, oil, and 2 cups sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract with last egg. Mix flour mixture into egg mixture until just incorporated. Fold in walnuts, mixing just enough to evenly combine.
- Combine animal cracker crumbs, 1/3 cup sugar, and 6 tablespoons butter in a bowl; mix until well blended. Press cracker mixture into the bottom of each prepared muffin cup. Pour brownie mixture into muffin cups, filling 3/4 full.
- Bake in preheated oven until a toothpick inserted in center comes out clean, 25 to 35 minutes.
Nutrition Facts : Calories 269.6 calories, Carbohydrate 31.5 g, Cholesterol 46.1 mg, Fat 15.8 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 6.7 g, Sodium 107.1 mg, Sugar 21.6 g
GIANT BROWNIE SNACK CAKE
We super-sized the classic Cosmic Brownies by Little Debbie! This version has a rich fudgy brownie base and is topped with semisweet-chocolate ganache topping -- and of course the quintessential candy-coated chocolate chips.
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- For the brownie cake: Preheat the oven to 350 degrees F. Coat a 10-inch springform pan with cooking spray.
- Melt the semisweet chocolate chips and butter in a medium saucepan over low heat, stirring until smooth, about 5 minutes. Off the heat, whisk in both sugars; cool slightly. Whisk in the eggs, one at a time, and the vanilla until smooth. Stir in the flour and salt until just smooth and combined (do not overmix).
- Add the batter to the prepared pan and spread evenly with an offset or rubber spatula. Bake until the top is glossy and a toothpick inserted into the center comes comes out with only a few moist crumbs attached, about 50 minutes. Cool completely on a rack.
- For the ganache and decorating: Put the semisweet chocolate chips and cream in a medium heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) and heat until chocolate is melted and mixture is smooth, stirring occasionally, about 4 minutes. Pour the ganache over the cooled brownie and spread into an even, smooth layer. Sprinkle immediately with the candy-coated chips. Refrigerate until set, about 30 minutes.
- Remove the outer ring to unmold the cake. Cut into slices and serve.
BROWNIE CUPCAKES A LA MODE
Provided by Food Network Kitchen
Time 1h50m
Yield 12 cupcakes
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F and line one 12-cup standard muffin tin with paper cupcake liners.
- In a large bowl, combine the butter, cocoa powder and chocolate. Pour the boiling water over and let stand 5 minutes. Whisk until smooth, and then whisk in the sugar, vanilla and eggs. Whisk in the flour, salt, baking powder and baking soda until just combined. Fold in the walnuts and chocolate chips. 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, and then cool completely on a wire rack.
- While the cupcakes bake and cool, scoop 12 small scoops of ice cream onto a large plate or baking sheet and place in the freezer until hard.
- To assemble, scoop off a small piece of the cupcake to make a concave top, and then top each cupcake with a scoop of ice cream. Drizzle the ice cream with hot fudge, and top with some sprinkles and a cherry.
BROWNIE CUPCAKES
When it comes to making these super easy brownie cupcakes the trick is all in how you bake them. Start by preparing a box of Betty Crocker™ Fudge Brownie Mix according to the instructions. Then, instead of baking them in a single pan, divide the batter into a muffin tin to create 18 perfectly portioned cupcake-style brownies. All that's left to do is to frost and decorate them anyway you like. Serve them after dinner, at birthdays, parties and potlucks. They're the perfect - and cutest - way to serve brownies no matter what the occasion.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 18
Number Of Ingredients 2
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.
Nutrition Facts : Calories 150, Carbohydrate 24 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 17 g, TransFat 0 g
MINI BROWNIE CUPCAKES
Categories Cake Chocolate Egg Dessert Bake Oscars Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 72 mini-cupcakes
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F and line mini-muffin tins with liners. Spray liners with cooking spray.
- Melt butter and chocolate in a 4-quart heavy pot over moderately low heat, stirring until smooth. Whisk together flour, cocoa, and salt. Remove pan from heat and whisk in granulated sugar. Add eggs, 1 at a time, whisking after each addition until incorporated, and stir in flour mixture just until blended.
- Spoon batter into muffin liners, filling cups to top, and bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering. Cool 5 minutes in tins and turn out onto racks. Repeat with remaining batter.
- Dust with confectioners sugar if desired.
BROWNIE-COOKIE CUPCAKES
We used Betty Crocker™ chocolate chip cookie mix and Betty Crocker™ Supreme original brownie mix to create our delectable brownie-cookie cupcakes. Top with Betty Crocker™ Rich & Creamy chocolate frosting.
Provided by By Jessica Walker
Categories Dessert
Time 1h55m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups. Make cookie dough as directed on pouch, using butter and 1 of the eggs.
- Make brownie batter as directed on box, using water, oil and remaining 2 eggs for cakelike brownies.
- Place 1 tablespoon cookie dough in bottom of each muffin cup. Using teaspoon sprayed with cooking spray, press cookie dough to flatten in bottom of each cup. Cover and refrigerate remaining cookie dough until ready to use.
- Top cookie dough in each cup with 3 tablespoons brownie batter. Bake 22 to 25 minutes or until toothpick inserted in center comes out almost clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 45 minutes.
- Meanwhile, drop remaining cookie dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets. Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
- Spread cupcakes with frosting. Crumble 3 baked cookies; sprinkle over frosted cupcakes.
Nutrition Facts : Calories 390, Carbohydrate 64 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Cupcake, Sodium 280 mg, Sugar 44 g, TransFat 0 g
BROWNIE CUPCAKES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes 12
Number Of Ingredients 10
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.
S'MORES BROWNIE CUPCAKE RECIPE BY TASTY
Here's what you need: brownie mix, Godiva® Signature Salted Caramel Milk Chocolate Mini Bars, marshmallows, graham cracker sheets, Godiva® Signature Dark Chocolate Mini Bars
Provided by Godiva
Categories Desserts
Yield 16 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F (180°C). Line 16 standard-size muffin cups with paper liners.
- Using a 1-tablespoon scoop with a spring release, scoop 1 tablespoon of brownie batter into the bottom of a prepared muffin cup. Stack 2 halves of a Godiva® Signature Salted Caramel Milk Chocolate Mini Bar horizontally in the center of the cup, then cover with 2 more tablespoons of brownie batter. Repeat with the remaining 15 cups, or until the brownie batter is used up.
- Bake the brownie cupcakes for 22-25 minutes, or until set.
- Remove the brownie cupcakes from the oven and turn the oven to broil.
- Place a marshmallow upright on top of each cupcake, then return to the oven and broil for 1-2 minutes, or until the marshmallows are soft and browned. Watch closely so the marshmallows don't burn.
- Remove the cupcakes from the oven and, using a clean spoon, gently press the center of each marshmallow straight down so the marshmallow spreads to cover most of the top of the cupcake.
- Remove cupcakes from the muffin tins and transfer to a wire rack to cool completely.
- Garnish each cupcake by gently pressing a graham cracker rectangle and a Godiva® Signature Dark Chocolate Mini Bar half through the marshmallow into the top of the cupcake.
- Enjoy!
BROWNIE CUPCAKES WITH SUGARED PANSIES
Delicate candied flowers and a lavender-hued white chocolate ganache adorn this hybrid of two beloved desserts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 12
Number Of Ingredients 14
Steps:
- Cupcakes: Preheat oven to 350 degrees. Line a standard muffin tin with paper liners. In a medium bowl, whisk together flour, cocoa, and salt.
- Melt butter and chocolate in a heatproof bowl set over (not in) a pot of simmering water, stirring occasionally, until smooth. Remove from heat and add sugar, stirring to combine with a rubber spatula. Add eggs and vanilla; stir until emulsified. Add flour mixture and stir until just combined.
- Divide batter evenly among muffin cups. Bake until cupcakes are just set, 22 to 24 minutes. Transfer tin to a wire rack and let cool completely. Carefully remove cupcakes from tin without loosening cakes from liners.
- Glaze: Place white chocolate in a small heatproof bowl. Bring cream just to a boil in a small saucepan, then pour over chocolate. Let stand 3 minutes until chocolate has softened, then stir with a rubber spatula until emulsified. Stir in white food color, then stir in purple and violet food colors, one drop at a time, until desired color is reached.
- Pour glaze over cooled cupcakes, filling just to tops of liners. Poke any air bubbles with a toothpick or small skewer. Let stand at room temperature until glaze has set, about 15 minutes. Decorate with sugared pansies. Let stand at room temperature until glaze has set completely, about 1 hour. Cupcakes can be stored in an airtight container at room temperature up to 2 days.
More about "browniekisscupcakes recipes"
BROWNIE CUPCAKES | VERY BEST BAKING
From verybestbaking.com
BROWNIE CUPCAKES RECIPE - ALSO THE CRUMBS PLEASE
From alsothecrumbsplease.com
PATRIOTIC BROWNIE CUPCAKES RECIPE - FROM VAL'S KITCHEN
From fromvalskitchen.com
BROWNIE KISS CUPCAKES RECIPE - FOOD.COM | RECIPE | CUPCAKE …
GIANT FOOD WARRENTON OPENING HOURS 41 WEST LEE HWY | FINDOPEN
From find-open.com
BEST EVER BROWNIE CAKE (SO FUDGY) - SWEETEST MENU
From sweetestmenu.com
RECIPE: BROWNIE CUPCAKE SUNDAES - DUNCAN HINES CANADA®
From duncanhines.ca
MINI BROWNIE CUPCAKES | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
BROWNIE CUPCAKES {FROM SCRATCH} - CAKEWHIZ
From cakewhiz.com
BROWNIE CUPCAKES - TWO SISTERS
From twosisterscrafting.com
FUDGY BROWNIE CUPCAKES RECIPE | LAND O’LAKES
From landolakes.com
RECIPE: BROWNIE BUCKEYE CUPCAKES - DUNCAN HINES CANADA®
From duncanhines.ca
BROWNIE CUPCAKE BITES | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
BROWNIE COOKIE CUPCAKE ⋆ REAL HOUSEMOMS
From realhousemoms.com
SLUTTY BROWNIE CUPCAKES - TIPBUZZ
From tipbuzz.com
SLUTTY BROWNIE CAKE | WORLD FOOD NETWORK
From worldfoodnetwork.ca
BROWNIE BUCKEYE CUPCAKES - TRIED AND TASTY
From triedandtasty.com
"SPROUTING BROWNIE CUPCAKES" - FROM GINA'S KITCHEN
From fromginaskitchen.com
BROWNIE CUPCAKES RECIPE | WILTON
From wilton.com
BROWNIE CUPCAKES - CRAZY FOR CRUST
From crazyforcrust.com
BROWNIE CUPCAKES (COLLECTION) - MOMS & MUNCHKINS
From momsandmunchkins.ca
BROWNIE KISS CUPCAKES -WITH YOYOMAX12 - YOUTUBE
From youtube.com
BEST SLUTTY BROWNIE CUPS RECIPE-HOW TO MAKE SLUTTY BROWNIE
From delish.com
BROWNIE ICE CREAM SUNDAE CUPCAKES • FOOD FOLKS AND FUN
From foodfolksandfun.net
BROOKIE CUPCAKES RECIPE - MOMS & MUNCHKINS
From momsandmunchkins.ca
CHOCOLATE BROWNIE CUPCAKES - I AM BAKER
From iambaker.net
BROWNIE CUPCAKES RECIPE | MYRECIPES
From myrecipes.com
BROWNIE BATTER CUPCAKES - YOUR CUP OF CAKE
From yourcupofcake.com
S'MORES BROWNIE CUPCAKES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
BROWNIE CUPCAKES WITH CHOCOLATE FROSTING - MAMA NEEDS CAKE
From mamaneedscake.com
BROWNIE CAKE - CUPCAKES AND CUTLERY
From cupcakesandcutlery.com
BROWNIE CUPCAKES WITH MINT CHIP ICE CREAM - SWEETEST MENU
From sweetestmenu.com
BROWNIE CUPCAKES - BIG BEAR'S WIFE
From bigbearswife.com
BROWNIE CUPCAKES EASY RECIPE - MUNATY COOKING
From munatycooking.com
CUP CAKES – BROWNS CAKES
From brownscakes.com
BROWNIE SNACK CAKE RECIPE | MYRECIPES
From myrecipes.com
You'll also love