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“I grew up in my parents’ bakery, which might explain why I don’t like frosting,” says Cindy Lang of Hays, Kansas. “These cupcakes are just my style! They come out shiny on top and are great without frosting.”
Nutritional Facts 1 cupcake equals 297 calories, 21 g fat (10 g saturated fat), 83 mg cholesterol, 99 mg sodium, 26 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Brownie Cupcakes in Cooking for 2 Summer 2008, p7
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Reviewed on Jul. 20, 2011 by Cathy_E
These cupcakes are not only simple to make but they taste delicious! We do not like the nuts so left those out and we love them. I will be making these brownie cupcakes again. Note: These would be great to make for a bake sale.
Reviewed on Feb. 17, 2011 by ruthsblack
Why not just make a pan of brownies? They taste better, and are a lot easier to make.
Reviewed on Sep. 20, 2010 by Angela Lenz
I am a huge cupcake fan and these were incredibly easy to make. My husband greatly appreciated that the recipe made 4 cupcakes rather than 20.
Reviewed on Feb. 18, 2010 by cdcdowell
This recipe was about average. They really did not have much taste but I will say the next day they tasted better than the first.
Reviewed on Dec. 27, 2009 by aa11bb2c33
I submitted this recipe and Taste of Home changed the recipe name from Self Frosting Cupcakes to Brownie Cupcakes and reduced the recipe to put it in the Cooking for Two publication. They are easy to make and my family loves them as does everyone at work! They always want more. It is very easy to double the recipe to make more.
Reviewed on Oct. 31, 2009 by chenault
These were great and I loved that it only made 4, so I don't overindulge. I used melted milk chocolate chips and then used semi-sweet chips instead of nuts. Great result!
Reviewed on Sep. 08, 2009 by lrvandarn
I really liked this recipe -- great for when you need a chocolate fix but don't want a ton of treats sitting around. I added about 1/8 Cup of mini chocolate chips that I tossed with a teaspoon of the flour to keep them from all sinking to the bottom of the cupcake. These were very tasty and I can't wait to make them again.
Reviewed on Sep. 02, 2009 by MIgdy
These cupcakes were easy to make but didn't like consistency. It came out kind of soft, not brownie type.
Reviewed on Sep. 02, 2009 by LFBrown
RE: Brownie CupcakesWe really enjoyed this treat. I used walnuts instead of pecans. Would have liked for them to have more of a chocolate flavor and darker.Lorraine
RE: Brownie Cupcakes
We really enjoyed this treat. I used walnuts instead of pecans. Would have liked for them to have more of a chocolate flavor and darker.
Lorraine
Reviewed on Sep. 01, 2009 by rosetta ziegler
A previous recipe, I made the Almond coconut Browniesbut I wonder if there is too much butter or not enough flour? When baking the printed time, it was still not the consistently of a brownie bar???
A previous recipe, I made the Almond coconut Brownies
but I wonder if there is too much butter or not enough flour? When baking the printed time, it was still not the consistently of a brownie bar???
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