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Brownie Cupcakes

 Brownie Cupcakes
“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.”
4 ServingsPrep: 15 min. Bake: 20 min. + cooling


  • 1/4 cup semisweet chocolate chips
  • 1/4 cup butter, cubed
  • 1 egg
  • 1/4 cup sugar
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 cup all-purpose flour
  • 1/4 cup chopped pecans


  • 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 at 325° for
  • 20-25 minutes or until tops begin to crack. Cool for 10 minutes
  • before removing from pan to a wire rack. Yield: 4 servings.
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.