Homemade Brownie Cupcakes From Scratch With Marshmallow Frosting Recipe 465

BROWNIE CUPCAKES RECIPE

Steps:

• Preheat oven to 350°F / 175°C. Line two 12 cup muffin pans with 12-14 cupcake liners and set aside.
• Cupcakes: In a large mixing bowl, whisk together the butter, sugar, eggs, and vanilla until well combined. Sift in the flour, cocoa and salt and stir just until combined. Using an ice cream scoop, spoon the batter into the prepared liners. Fill them about 3/4 to almost full.
• Bake for 22-26 minutes until the tops look crinkly and a toothpick inserted in the center comes out slightly dirty. Do not overbake them or they will become cakey. Remove from the oven and let cool for 10 minutes. Then remove from the pan and transfer to a wire rack and allow to cool completely before frosting.
• Frosting: In a large mixing bowl, using an electric mixer fitted with a whisk or paddle attachment, beat butter on medium-high speed until soft and creamy, about 2-3 minutes. Sift in the powdered sugar and mix until fully combined and smooth. Add the chocolate and mix until well combined and creamy. Pipe or spread onto the cooled cupcakes and serve. Store in an airtight container in the fridge for up to 3 days.

S'MORES BROWNIE CUPCAKES

Steps:

• Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Line a 2nd 12-count muffin pan with 6 liners. (This recipe yields about 18).
• Using a food processor, grind the graham crackers, to yield about 1 1/2 cups crumbs. Pour into a medium bowl and stir in sugar and melted butter until combined. (You can also pulse it all together in the food processor.) Spoon 1 and 1/2 Tablespoons of crust into each cupcake liner. Press down tightly to create a tight and firm crust. Set aside. (No need to pre-bake.)
• Melt the butter and chocolate together in a large heat-proof bowl. I microwave in 30-second increments, stopping and stirring after each until melted and smooth. Whisk in the granulated sugar. Allow to slightly cool for 5 minutes before adding the eggs. (So as not to cook the eggs!) Whisk in the eggs, vanilla, flour, cocoa powder, and salt. Batter will be thick. Spoon evenly into each cupcake liner on top of the graham cracker crusts, filling almost to the top of the liners.
• Bake brownie cups for 25-28 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs (no wet batter). Keep your eye on them and check after 22 minutes or so. Mine take around 26 minutes.
• Remove from the oven and allow to cool completely in pans.
• Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with 2 inches of simmering water. Do not let the bowl touch the water. (You can use a double boiler if you have one.) Whisk constantly until sugar is dissolved, about 4 minutes. The mixture's temperature taken with an instant read thermometer should be 160°F (71°C). If it's not, keep cooking and whisking until thinned out and temperature is warm enough. Remove from heat. Add the vanilla extract, then, using a handheld or stand mixer fitted with a whisk attachment, beat on high speed for 5 minutes until stiff, glossy peaks form. You can read more about and watch me make this in my separate marshmallow meringue frosting post.
• Pipe onto cooled brownie cupcakes. I used an Ateco 808 piping tip. If desired, use a kitchen torch to lightly toast.
• Cover and store leftover cupcakes at room temperature or in the refrigerator for 1-2 days.

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.

HOMEMADE BROWNIE CUPCAKES FROM SCRATCH WITH MARSHMALLOW FROSTING RECIPE - (4.6/5)

Steps:

• PREHEAT oven to 350 degrees. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups. In a large bowl, beat the butter, vanilla and sugar until light and fluffy. Add the eggs, one at a time, beating after each addition. NOTE: Coat the chocolate chips in a little flour before putting them in the batter so they wouldn't fall to the bottom of the pan. Sift the flour, cocoa powder and salt together and gradually add to the chocolate mixture until just blended. Fold in the chocolate chips and spread into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean. Cool completely. WHITE MARSHMALLOW FROSTING: 1-1/2 cups sugar 1/2 cup water 6 large marshmallows, chopped 2 egg whites, beaten stiff 1/4 tsp baking powder 2 tsp lemon juice Boil sugar and water to 238 degrees; add chopped marshmallows, but do NOT stir. Pour hot syrup over beaten egg whites, then add baking powder and lemon juice. Continue beating until mixture forms a peak; spread between layers of cake, on top and sides. Sprinkle with coconut, if desired. Cream Cheese Frosting: 2 cups homemade powdered sugar 4 ounces cream cheese, chilled and cut into chunks 2 TBS soft butter 1 TBS homemade pure vanilla extract 1/8 tsp salt Combine all frosting ingredients together and whip until light and fluffy. Spread frosting over cooled brownie cupcakes and decorate if you wish.

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 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.