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It's fun to prepare individual brownie "cupcakes" with a chocolaty "surprise" inside. My goddaughter, Cara, asks me to make them for her birthday to share at school. This year, she requested 32. I later found out she only needed 27 for her class...wonder where the other five went! -Pamela Lute, Mercersburg, Pennsylvania
This recipe is:
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Nutritional Facts 1 serving (1 each) equals 239 calories, 10 g fat (5 g saturated fat), 66 mg cholesterol, 163 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Brownie Kiss Cupcakes in Taste of Home October/November 1998, p29
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Reviewed on Dec. 01, 2010 by Java Junky
This is a "Brownie in a Cupcake Shape". The batter for this is truly a deep dense rich brownie batter and is very thick. I've had them turn out perfect one time and the next time slightly drier. My best results came from using individual silicone cupcake liners in your regular muffin pan instead of paper. I use a size #20 ice cream scoop and fill the silicone liners and then put the kiss in upside down as the recipe states. I then put a dollop of the remaining batter on top of each, to cover the chocolate kiss. I also put water in the remaining and unused molds in your pan, as this helps to preserve the life of your pan and helps these to not dry out. They really are very good :-)
Reviewed on Oct. 26, 2010 by Alida77
I wonder if I did something wrong.I saw through the oven window that these cupcakes were rising beautifully and then they sunk in the middle. Is there a reason why this would happen? Does it have to do with process of combining the ingredients? The taste was great but if they don't look round on the top something is lost. Can someone please advice.Thank you!Alida
I wonder if I did something wrong.
I saw through the oven window that these cupcakes were rising beautifully and then they sunk in the middle. Is there a reason why this would happen? Does it have to do with process of combining the ingredients? The taste was great but if they don't look round on the top something is lost. Can someone please advice.
Thank you!
Alida
Reviewed on Dec. 15, 2009 by gschelley
This recipe mixed up just as I thought it would. I made two changes: I baked these as brownie "bites" without cupcake papers and I put a Hershey's Mint Truffle Kiss upside down in the center and it was just the right size for the "bite".They came out deliciously. The brownie base is moist and dense, just like brownies should be and the touch of mint in the center made them perfect as for a holiday party. This is definetely a recipe that will go in my "holiday treats" file.
This recipe mixed up just as I thought it would. I made two changes: I baked these as brownie "bites" without cupcake papers and I put a Hershey's Mint Truffle Kiss upside down in the center and it was just the right size for the "bite".
They came out deliciously. The brownie base is moist and dense, just like brownies should be and the touch of mint in the center made them perfect as for a holiday party. This is definetely a recipe that will go in my "holiday treats" file.
Reviewed on Sep. 16, 2008 by dolores tillman
I also tried this receipe and found batter very thick. I added 1/4 cup of milk and the batter was right consistency and the cupcakes turned out great. Wonder if maybe had been deleted in the printing of the receipe. Thanks for a wonderful web site. Dolores tillman Aiken Sc
Reviewed on Sep. 03, 2008 by txmom1
Just a hint: brownie mix is usually thick, so maybe that is why this recipe is!
Reviewed on May. 12, 2008 by amklomp
Tried this recipe. Batter came out very, very thick. Milk or eggs or something is needed to make batter more fluid.Did anyone else have a problem and what was the solution.
Tried this recipe. Batter came out very, very thick. Milk or eggs or something is needed to make batter more fluid.
Did anyone else have a problem and what was the solution.
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