Brownie Batter Cupcake Recipes

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.

BROWNIE BATTER + CUPCAKE = THE SECOND BEST CUPCAKE. EVER

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line 48 muffin cups with paper liners.
• Whisk together the brownie mix, 2 eggs, 1/2 cup canola oil, and 1/4 cup water in a bowl. Stir just until fully incorporated, about 50 strokes; set aside.
• Mix the cake mix, 2 tablespoons canola oil, 1 1/3 cup water, and 3 egg whites in a large bowl with an electric mixer on low speed until combined. Mix on medium speed for 2 minutes.
• Spoon the brownie batter into prepared muffin cups, filling each cup 1/3 full. Spoon the cake batter over the brownie batter, until muffin cups are each 2/3 full.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.

BROWNIE BATTER

Steps:

• Using a microwave, melt the chocolate chips in a medium microwave-safe bowl in 30 seconds increments, stirring after each increment, until melted and smooth, about 1 minute total.
• Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the cocoa powder, baking powder and salt (see Cook's Note).
• Add the sugar, butter and vanilla to the melted chocolate and beat with an electric mixer on medium-high until smooth. Add the flour mixture and mix on low speed until well incorporated. Turn off the beaters and use your hands to help combine if needed.
• Refrigerate in an airtight container for up to 5 days.

BROWNIE BATTER CUPCAKES

Steps:

• 1. Preheat oven to 350 degrees and line pan with cupcake liners.
• 2. In a large bowl, sift in cake mix.
• 3. Add melted butter, eggs, vanilla extract, milk and sour cream. Stir until well combined and smooth.
• 4. Stir in mini chocolate chips.
• 5 Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
• 6. Let cool.
• 7. Brownie Batter Frosting: Beat butter. Add brownie mix, cocoa powder, vanilla and milk and beat again. Slowly add in powdered sugar until you reach your desired consistency. Add more milk if it becomes too thick. Taste as you go, feel free to add more cocoa powder or brown mix to get your desired taste!
• 8. Pipe onto cooled cupcakes and top with brownie pieces!

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.