Chocolate Rolo Brownie Cupcakes Recipes

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CHOCOLATE ROLO BROWNIE CUPCAKES



CHOCOLATE ROLO BROWNIE CUPCAKES image

Make and share this CHOCOLATE ROLO BROWNIE CUPCAKES recipe from Food.com.

Provided by shazzieau

Categories     Dessert

Time 35m

Yield 12 serving(s)

Number Of Ingredients 9

90 g butter
250 g dark cooking chocolate, broken up
3/4 cup sugar
3/4 cup plain flour
1/4 cup cocoa, sifted
3 large eggs
1/4 teaspoon salt
1/8 teaspoon bicarbonate of soda
12 pieces rolo chocolate

Steps:

  • preheat oven to 180 Celsius line a 12 hole muffin tin with paper patty pans.
  • whisk the sugar and eggs together until well combined.
  • whisk in the flour, cocoa, salt and bicarb soda.
  • place the butter and dark chocolate in a small microwavebowl. heat for 1 minute then stir. heat for another 20.
  • seconds and stir till smooth.
  • stir chocolate into the flour mix.
  • 3/4 fill each pattypan.
  • cook for approximately 20 minutes or until a skewer comes out coated with just a few crumbs.
  • break the rolo into squares and quickly push 1 square into each cupcake, flat side up.
  • cool in tin for 5 minutes then remove to wire rack to cool completely.
  • ice with desired topping.

Nutrition Facts : Calories 330.4, Fat 25.8, SaturatedFat 15.6, Cholesterol 62.5, Sodium 141.2, Carbohydrate 30, Fiber 6.4, Sugar 12.9, Protein 7.3

BROWNIE CUPCAKES



Brownie Cupcakes image

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

1 box Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box

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

BROWNIE CUPCAKES



Brownie Cupcakes image

Grandma Page's brownie cupcakes!

Provided by mindee

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 50m

Yield 18

Number Of Ingredients 6

1 cup butter
1 cup chocolate chips
4 eggs
1 ½ cups white sugar
1 cup all-purpose flour
1 teaspoon vanilla extract

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

CAT CORA'S CHOCOLATE BROWNIE CUPCAKES



Cat Cora's Chocolate Brownie Cupcakes image

Make and share this Cat Cora's Chocolate Brownie Cupcakes recipe from Food.com.

Provided by Ceezie

Categories     Dessert

Time 37m

Yield 36 serving(s)

Number Of Ingredients 10

2 1/2 ounces unsweetened chocolate, coarsely chopped
3/4 cup cake flour
3 tablespoons cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
7 tablespoons unsalted butter, softened
1 1/4 cups sugar
2 large eggs, beaten
1/2 cup walnuts, shelled
1 1/4 teaspoons vanilla extract

Steps:

  • Preheat the oven to 350°F Line muffin pans with paper cupcake liners.
  • Place the chopped chocolate in the top of a double boiler. (If you don't have a double boiler, use a wide stainless steel bowl that sits snugly over a saucepan one-third full of water.) The water beneath the bowl should be hot but not boiling. Stir the chocolate every minute or so until it's melted. As soon as the chocolate is melted, remove the pan from the heat and set aside to cool.
  • Sift the flour, baking powder, and salt onto a piece of waxed paper; set aside.
  • With a hand mixer or in the bowl of a stand-up mixer, thoroughly cream the softened butter and sugar until light and fluffy. Crack the eggs into a small bowl (just to monitor egg shells), and then add them to the mixture one at a time, beating well after each egg. Add the cooled chocolate and blend thoroughly. Add the sifted dry ingredients a little at a time so they don't fly up; beat at medium speed after each addition and after adding the last of the flour mixture, beat until smooth. Stir in nuts and vanilla extract.
  • Divide batter among prepared muffin cups and bake for about 15 to 17 minutes or until a toothpick inserted in the center comes out clean.
  • Transfer the cupcakes to a rack and allow them to cool completely before icing.

Nutrition Facts : Calories 84.6, Fat 4.6, SaturatedFat 2.2, Cholesterol 17.7, Sodium 26, Carbohydrate 10.6, Fiber 0.5, Sugar 7, Protein 1.2

CHOCOLATE BROWNIE CUPCAKES



Chocolate Brownie Cupcakes image

Make and share this Chocolate Brownie Cupcakes recipe from Food.com.

Provided by Redsie

Categories     Dessert

Time 38m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 11

3/4 cup flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup granulated sugar
2/3 cup packed brown sugar
3/4 cup unsalted butter, melted and cooled slightly
1/2 teaspoon vanilla
1/2 teaspoon almond extract
3 eggs
2/3 cup semi-sweet chocolate chips

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.

Nutrition Facts : Calories 291.7, Fat 16.1, SaturatedFat 9.6, Cholesterol 77, Sodium 103.5, Carbohydrate 37.4, Fiber 1.9, Sugar 28.2, Protein 3.6

FUDGE BROWNIE CUPCAKES



Fudge Brownie Cupcakes image

I found this recipe and just had to share it. I hope someone enjoys it! I had to guess under serving amounts (I am new to this!)

Provided by OceanIvy

Categories     Dessert

Time 35m

Yield 10-20 serving(s)

Number Of Ingredients 8

1 cup butter
4 ounces semisweet baking chocolate
1 3/4 cups sugar
1 cup all-purpose flour
1 cup chopped nuts (optional)
4 eggs
1 teaspoon vanilla extract
1/2 teaspoon salt

Steps:

  • Preheat oven 350°F.
  • Line muffin tins with paper baking cups.
  • Melt butter and chocolate over low heat in 1 quart saucepan; stir occasionally until chocolate is melted.
  • Let cool for about 5 minutes.
  • Stir chocolate mixture and other ingredients in large bowl; mix well.
  • Fill each lined muffin cup with approximately 1/4 cup batter.
  • Bake 23-27 minutes or until top springs up when slightly touched.
  • Remove cupcakes let cool and most of all, ENJOY!

Nutrition Facts : Calories 428.6, Fat 23.9, SaturatedFat 14.3, Cholesterol 133.4, Sodium 276.6, Carbohydrate 51.9, Fiber 1, Sugar 41.4, Protein 4.5

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