Rich Double Chocolate Brownie Cupcakes Recipes

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BROWNIE CUPCAKES RECIPE



Brownie Cupcakes Recipe image

These brownie cupcakes are fudgy and rich, just like brownies. They are topped with the silkiest dark chocolate buttercream that literally melts in your mouth. You only need a few ingredients and little prep time to make a batch of these. Be prepared for them to disappear quickly as they are a huge crowd pleaser.

Provided by Sabine Venier

Categories     Dessert

Time 50m

Number Of Ingredients 10

1 cup unsalted butter, melted and cooled
2 cups granulated white sugar
4 large eggs
2 tsp vanilla extract
1 cup dutch-processed cocoa powder, spooned and leveled
1 cup all-purpose flour, spooned and leveled
1 tsp salt
1 cup unsalted butter, at room temperature
2 cups powdered sugar sifted
6 oz semi-sweet chocolate bars, melted and cooled

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.

Nutrition Facts : Calories 639 kcal, Carbohydrate 73 g, Protein 6 g, Fat 39 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 144 mg, Sodium 226 mg, Fiber 4 g, Sugar 58 g, UnsaturatedFat 13 g, ServingSize 1 serving

RICH DOUBLE CHOCOLATE BROWNIE CUPCAKES



Rich Double Chocolate Brownie Cupcakes image

I love making homemade brownies. I started off baking them from boxed mix but recently decided to learn to make brownies from scratch. I found a really easy recipe in an old cook book and after making the brownies a few times, I started experimenting with different ingredients and substitutions. The following recipe is my final product and if I do say so myself, these brownies are delicious. They are chocolaty and moist. I enjoy making everything in individual cupcakes, but you could easily make these in a pan. Just adjust the cooking time a bit and make sure to watch them closely. When baking brownies, I take them out of the oven a little bit before they are done because they will continue cooking while they cool off. This way they are never hard and over-done.

Provided by Kelsey Minton @mskelseyann

Categories     Candies

Number Of Ingredients 9

6 tablespoon(s) cocoa powder
8 tablespoon(s) unsalted buttter
1 cup(s) sugar in the raw
1 teaspoon(s) vanilla extract
1/2 cup(s) flour
1/4 teaspoon(s) salt
2 - eggs
- a hand-full of semi-sweet chocolate chips
- confectioners' sugar for topping

Steps:

  • Pre-heat oven to 325 F Place cupcake liners in pan
  • In a medium sized mixing bowl, melt butter and cocoa powder in microwave. Mix well. (This takes about a minutes in my microwave)
  • Stir in sugar, salt, vanilla, flour and then each egg, one at a time.
  • Throw in a hand-full of semi-sweet chocolate chips, fold in to batter.
  • Fill up each cupcake liner about half way.
  • Bake at 325 F for about 30 minutes. Time differs depending on the oven. At around 20 minutes, pull pan out and stick a fork in the middle brownie cupcake to check the batter. If the fort comes out with just a little batter on it, go ahead and take out of the oven. If not, leave them in longer and check every few minutes or so.
  • Once brownie cupcakes are done, take them out of pan and place on cooling rack. While cooling, sift a layer of confectioners' sugar on top.
  • Enjoy with your family and friends.

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

DOUBLE CHOCOLATE BROWNIE CUPCAKES



Double Chocolate Brownie Cupcakes image

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

Provided by hunner.ricketts

Categories     Dessert

Time 50m

Yield 24 cupcakes, 12-24 serving(s)

Number Of Ingredients 9

18 1/3 ounces fudge brownie mix
2 eggs
4 tablespoons milk
2 tablespoons unsalted butter, melted
2 tablespoons vegetable oil
6 tablespoons unsalted butter, For Glaze
4 tablespoons unsweetened cocoa powder, For Glaze
1/4 cup milk, For Glaze
2 cups confectioners' sugar, For glaze

Steps:

  • FOR BROWNIE CUPCAKE: Preheat oven to 350 Pour box mix into large bowl, set aside. In separate bowl add eggs, oil, melted butter and milk. Stir to combine. Add mixture into bowl with brownie mix and stir until smooth. Take out cupcake pan and coat with a non-stick spray. Scoop 2 tbs. of mixture into each section then place into oven for about 20 minute
  • FOR CHOCOLATE GLAZE: While the brownies cook you should start on the glaze. Melt butter in medium sauce pan on low heat. While that melts in a small bowl add milk with the cocoa powder, stir & set aside. Once the butter is melted add your cocoa powder/milk mixture. Stir out clumps as the glaze thickens (Note: Watch carefully, it could burn!) Bring the liquid to a boil Add in the confectioners sugar while glaze is still hot to reduce clumping. Mix briskly or you'll have chunks Makes about 2 cups of glaze which is enough to cover 24 cupcakes if done right. If your glaze isn't smooth or has clumps of confectioners sugar, place it back on the burner at medium heat for just a few more minutes. Be sure to stir the the glaze the whole time.
  • FOR GLAZED CHOCOLATE BROWNIE CUPCAKES: Once the brownies are done, remove from pan onto a plate and place into the freezer for quicker cooling. If your glaze has been done for a little while you should re-heat it so its warm. After about 10 minutes check your brownies (they should be cool now.) Now take your warm glaze and thoroughly drizzle each cupcake. Serve still drippy or wait about 15 minutes for glaze to harden up .For best results take a tablespoon or so of glaze and pour right on top. If its warm enough it should trickle along the sides of the cupcake, covering the whole thing. Add more if necessary.

Nutrition Facts : Calories 378.9, Fat 16.6, SaturatedFat 6.9, Cholesterol 52.8, Sodium 144.9, Carbohydrate 55.4, Fiber 0.6, Sugar 41.1, Protein 3.9

ULTIMATE DOUBLE CHOCOLATE BROWNIES



Ultimate Double Chocolate Brownies image

As someone who grew up in the country, I love getting out into nature whenever I can. I also love home-style recipes, including these yummy brownies. -Carol Prewett, Cheyenne, Wyoming

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 3 dozen.

Number Of Ingredients 11

3/4 cup baking cocoa
1/2 teaspoon baking soda
2/3 cup butter, melted, divided
1/2 cup boiling water
2 cups sugar
2 large eggs, room temperature
1-1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup coarsely chopped pecans
2 cups (12 ounces) semisweet chocolate chunks

Steps:

  • Preheat oven to 350°. In a large bowl, combine cocoa and baking soda; blend 1/3 cup melted butter. Add boiling water; stir until well blended. Stir in sugar, eggs and remaining butter. Add flour, vanilla and salt. Stir in pecans and chocolate chunks. , Pour into a greased 13x9-in. baking pan. Bake 35-40 minutes or until brownies begin to pull away from sides of pan. Cool.

Nutrition Facts : Calories 159 calories, Fat 8g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 73mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.

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