Brownie Cupcakes Food

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 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.

CHOCOLATE BROWNIE CUPCAKES

Steps:

• Preheat oven to 325F and use muffin pan lined with paper liners.
• In a small bowl, mix together flour, cocoa powder, baking powder and salt.
• In a large bowl, whisk together granulated and brown sugars and butter until smooth. Whisk in vanilla and almond extract. Add eggs, one at a time, beating well after each addition. Add flour mixture, beating until combined. Stir in chocolate chips.
• Scoop batter into prepared pan. Bake in preheated oven for 28 minutes or until a tester inserted into center comes out with a few crumbs attached and a little melted chocolate. The tops of cupcakes will not spring back when touched.
• Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
• Top cooled cupcakes with favorite frosting.

BROWNIE CUPCAKES A LA MODE

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.

SPROUTING BROWNIE CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 350˚. Line a 12-cup muffin pan with paper liners. Combine the butter, unsweetened chocolate, cocoa powder and water in a medium saucepan over medium heat. Cook, stirring, until melted and smooth. Remove from the heat and whisk in the sugar, eggs and vanilla until well combined. Whisk in the flour and salt until smooth. Divide the batter evenly among the prepared muffin cups, filling them about three-quarters full.
• Bake until the tops of the brownies spring back when lightly pressed and a toothpick inserted into the centers comes out with moist crumbs, 20 to 25 minutes. Let cool 5 minutes in the pan, then remove the brownies to a rack to cool completely.
• Meanwhile, make the topping: Combine the semisweet chocolate and heavy cream in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until smooth and melted. Let stand until thickened slightly, 10 to 30 minutes (it should look like pudding). Spoon over the brownies and gently spread to the edges. Top with the cookie crumbs, gently pressing them into the chocolate.
• Tint the vanilla frosting green with food coloring; transfer to a piping bag fitted with a small round tip and pipe onto the brownies to make sprouting grass.

BROWNIE CUPCAKES

Steps:

• Preheat oven to 325 degrees.
• In a saucepan, melt butter and chocolate chips; let cool.
• In a bowl, combine sugar and flour. Very gently, fold in the slightly beaten eggs. DO NOT BEAT. .
• Add butter and chocolate mixture. Stir in vanilla.
• Stir in pecans.
• Pour mixture in greased muffin tins and bake for about 25 minutes. Be careful not to overbake.
• You can also use paper cupcake liners.

MINI BROWNIE CUPCAKES

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 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.

FROSTED BROWNIE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with vegetable shortening.
• Combine brownie mix, vegetable oil, eggs, and water together in a bowl; mix until smooth. Pour into prepared muffin tin.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 16 minutes. Cool for 30 minutes. Transfer to a wire rack; allow to cool completely, about 15 minutes.
• Combine white frosting and food coloring in the bowl of an electric mixer; beat until coloring is evenly distributed. Pipe frosting onto cool brownies.

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.

S'MORES BROWNIE CUPCAKE RECIPE BY TASTY

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

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.

CHOCOLATE BROWNIE CUPCAKES

Steps:

• preheat the oven to 180c/350f/gas mark 4.
• line a 12-hole muffin tin with 12 papper cases .
• place the chocolate and butter in a saucepan and heat gently,stirring constanly until melted.
• remove from the heat and stir until smooth and leave to cool slightly.
• place the eggs and sugar in a large bowl and whisk together then add the vanilla extract .
• stir in the flour until mixed together,then stir melted chocolate into the mixture until combined.
• if using stir the chopped walnuts.
• spoon the mixture into the papper cases.
• and then bake in the preheated for 30 minutes, or until firm to the touch but still slightly moist in the centre.
• leave the cupcakes to cool for then minutes then transfer to the wire rack to cool completely. i hope you enjoy them

HOT CHOCOLATE-BROWNIE CUPCAKES

Steps:

• Heat oven to 350ºF.
• Spray 24 muffin pan cups with cooking spray. Press 1 cookie onto bottom of each cup. (No problem if cookies crack.)
• Prepare brownie batter as directed on package; spoon into cups. Bake 15 to 18 min. or until toothpick inserted in centers comes out with fudgy crumbs. (Do not overbake.) Cool in pans 10 min. Remove from pans to wire racks; cool completely.
• Beat cream cheese, marshmallow creme and vanilla in large bowl with mixer until blended. Add COOL WHIP and cocoa powder; beat just until blended. Spread onto cupcakes; top with marshmallows.
• Cut each of the remaining cookies into 4 pieces. Insert 1 cookie piece into top of each cupcake just before serving.

BROWNIE KISS CUPCAKES

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.

BROWNIE-COOKIE CUPCAKES

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.