Fudgebrowniecupcakes Recipes

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CHOCOLATE FUDGE BROWNIE CUPCAKES



Chocolate Fudge Brownie Cupcakes image

Provided by Mel

Categories     Cakes/Cupcakes

Time 35m

Number Of Ingredients 8

4 ounces bittersweet or semisweet chocolate (chopped (see note))
1/2 cup salted butter
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
2/3 cup all-purpose flour
1/4 teaspoon salt
[Chocolate Chip Cookie Dough Frosting] (or other frosting of your choice)

Steps:

  • Preheat the oven to 325 degrees F. Place a rack in the center of the oven. Line a 12-cup muffin tin with paper liners.
  • In a medium microwave-safe bowl, add the chopped chocolate and butter (you can do this on this stovetop also). Microwave for one minute. Stir. Continue microwaving at 30-second intervals, stirring after each time, until the chocolate and butter is melted and combined (don't overheat; microwave until just melted and smooth).
  • Stir in the sugar and vanilla until well-combined. Add the eggs one at a time, stirring or whisking vigorously after each addition.
  • Stir in the flour and salt.
  • Divide the batter evenly among the muffin cups. Bake for 17-20 minutes, until just baked through; don't overbake. The cupcakes won't be domed like a normal cakey cupcake - they'll be flatter and more dense like a delicious brownie.
  • Remove the cupcakes to a cooling rack to cool completely. Frost as desired and chill until ready to serve.

Nutrition Facts : ServingSize 1 Cupcake, Calories 213 kcal, Carbohydrate 23 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 62 mg, Sodium 133 mg, Fiber 1 g, Sugar 16 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

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

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

1/4 cup semisweet chocolate chips
1/4 cup butter, cubed
1 egg
1/4 cup sugar
1/4 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 cup chopped pecans

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.

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

FUDGE CUPCAKES



Fudge Cupcakes image

Make and share this Fudge Cupcakes recipe from Food.com.

Provided by Foxfire13

Categories     Dessert

Time 35m

Yield 18 cupcakes

Number Of Ingredients 11

4 ounces unsweetened baking chocolate (that's four one ounce squares)
1/4 cup white sugar
1/2 cup raspberry flavored syrup (I use Knott's red raspberry)
1 2/3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, room temperature (one stick)
1 1/2 cups white sugar (not a misprint, you'll use 1 3/4 cups in all)
3 eggs
1/3 cup whole milk
paper cupcake liners

Steps:

  • Preheat over to 350 degrees F., rack in the middle position.
  • Line a 12-cup muffin pan with double cupcake papers. Since this recipe makes 18 cupcakes, you can use an additional 6-cup muffin pan lined with double papers.
  • Microwave the chocolate, raspberry syrup and 1/4 cup sugar in microwave-safe bowl on high for 1 minute. Stir. Microwave again for another minute. At this point, the chocolate will be almost melted, but it will maintain it's shape. Stir the mixture until smooth and let cool to lukewarm. (You can also do this in a double boiler on the stove.).
  • Measure flour, mix in baking powder and salt, and set aside. In an electric mixer (or with a VERY strong arm), beat the butter and 1 1/2 cups sugar until light and fluffy. (About 3 minutes with a mixer - an additional 2 minutes if you're doing it by hand.) Add eggs, one at a time, beating each addition to make sure they're throughly incorporated. Add approximately a third of the flour mix and a third of the milk. (You don't have to be exact - adding the flour and milk in increments makes the batter smoother.) When that's all mixed in, add another third of the flour and another third of the milk. When that's incorporated, add the remainder of the flour and the remainder of the milk. Mix throughly.
  • Test your chocolate mixture to make sure it's cool enough to add. (You don't want to cook the eggs!) If it's fairly warm to the touch but not so hot you have to pull your hand away, you can add it at this point. Sitr throughly and you're done.
  • Let the batter rest for five minutes. Then stir it again by hand and fill each cupcake paper three-quarters full.
  • Bake the cupcakes in a 350 degree F. oven for 20-25 minutes.
  • To frost the top of the cupcakes please check out the Fudge Frosting recipe I have posted.

FUDGE CUPCAKES



Fudge Cupcakes image

Make and share this Fudge Cupcakes recipe from Food.com.

Provided by Amanda Jean

Categories     Dessert

Time 25m

Yield 18 cupcakes, 18 serving(s)

Number Of Ingredients 12

4 ounces unsweetened baking chocolate
1/4 cup white sugar
1/2 cup raspberry flavored syrup (for pancakes, not ice cream)
1 2/3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, room temperature
1 1/2 cups sugar (you'll use 1 3/4 in all, this is not a misprint)
3 eggs
1/3 cup milk
1 cup chocolate chips (6 oz, half a bag)
1/2 cup sweetened condensed milk (actually a little less, about half a can)

Steps:

  • Preheat oven to 350 degrees, rack in the middle position.
  • Line a 12-cup muffin pan with double cupcake papers. This recipe makes 18 cupcakes, so you can add an additional 6-cup muffin pan or you can butter and flour an 8-inch square cake pan.
  • Microwave the chocolate, raspberry syrup and 1/4 cup sugar in a microwave safe bowl on high for 1 minute. Stir. Microwave again for another minute. At this point, the chocolate will be almost melted, but will retain its shape. Stir the mixture until smooth and let cool to lukewarm.
  • Measure flour, mix in baking powder and salt, and set aside. In an electric mixer beat the butter and 1 1/2 cups sugar until light and fluffy, about 3 minutes.
  • Add eggs, one at a time, beating after each addition to make sure they're thoroughly incorporated. Add approximately 1/3 of the flour mixture and 1/3 of the milk. When that's all mixed in, add another third of the flour and 1/3 of the milk. Once incorporated, add the remaining flour and milk. Mix thoroughly.
  • Test your chocolate mixture to be sure it's cool enough to add (don't cook the eggs!). If it's fairly warm to the touch but not so hot you have to pull your hand away, you can add it. Stir thoroughly.
  • LET THE BATTER REST FOR 5 MINUTES. Then stir it again by hand and fill each cupcake paper 3/4 full. (If you decide to use the cake pan, fill it as well.).
  • Bake the cupcakes for 20-25 minutes. (The 8-inch cake pan should bake an additional 5 minutes.).
  • Frosting:.
  • You can use a double boiler, or a saucepan on the stovetop, stirring CONSTANTLY.
  • Put the chocolate chips in the pan/boiler over medium heat. Stir until chocolate chips are melted. Stir in sweetened condensed milk and cook approximately 2 minutes, stirring constantly until the frosting is shiny and of spreading consistency.
  • Spread on cupcakes, make sure to fill the "frosting pocket.".
  • Give the frosting pan to your favorite person to scrape.
  • (The cupcakes are better if you cool and cover them for a few hours before frosting them.).

Nutrition Facts : Calories 282.2, Fat 13.1, SaturatedFat 7.8, Cholesterol 52.3, Sodium 158.7, Carbohydrate 41.1, Fiber 1.9, Sugar 29.3, Protein 4.3

MARSHMALLOW RAINBOW FUDGE BROWNIE CUPS



Marshmallow Rainbow Fudge Brownie Cups image

It might be hard to believe, but brownies just got better! These colorful, fudge-filled brownie cups get a sweet upgrade with a surprise layer of marshmallow crème. Top with marshmallow bits and rainbow candy chips for a fun and easy dessert. Perfect for parties, potlucks and dessert platters, these marshmallow brownie bites are bound to become your new favorite handheld treat!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 12

Number Of Ingredients 3

1 box (13.7 oz) Betty Crocker™ Rainbow Fudge Brownie Cups
Vegetable oil and egg called for on brownie cups box
1/4 cup marshmallow crème

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups; spray with cooking spray. Place fudge pouch (from box) in bowl of hot water (do not microwave pouch); set aside.
  • Stir brownie mix, oil and egg until very well blended (batter will be thick). Drop dough by rounded tablespoonfuls into each cup.
  • Bake 14 to 16 minutes or until brownies are baked through and set along edges. Using spoon, press down center of each brownie to create a well. Cool completely in pan.
  • Remove fully cooled brownie cups from pan. Spoon or pipe about 1 teaspoon marshmallow crème into each brownie cup. Squeeze fudge pouch 15 seconds to soften, then cut 1/2-inch tip from corner of pouch. Squeeze about 2 teaspoons fudge into each brownie cup; spread.
  • Top with rainbow candy chips (from box). Store in airtight container at room temperature.

Nutrition Facts : Calories 190, Carbohydrate 27 g, Cholesterol 15 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Brownie Cup, Sodium 100 mg, Sugar 18 g, TransFat 0 g

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