Brownie Cupcakes Recipe
Brownie Cupcakes Recipe photo by Taste of Home

Brownie Cupcakes Recipe

Publisher Photo
“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.”
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 4 servings

Ingredients

  • 1/4 cup semisweet chocolate chips
  • 1/4 cup butter, cubed
  • 1 egg
  • 1/4 cup sugar
  • 1/4 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1/4 cup chopped pecans

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.

Directions

  1. 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.
  2. 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.
Originally published as Brownie Cupcakes in Cooking for 2 Summer 2008, p7

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.

Reviews for Brownie Cupcakes

AVERAGE RATING
   (38)
RATING DISTRIBUTION
5 Star
 (26)
4 Star
 (8)
3 Star
 (3)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 23, 2014

Nice recipe

MY REVIEW
Reviewed May. 31, 2014

Can the pecans be substituted by almonds?Because my little sister is allergic to pecans and walnuts.

MY REVIEW
Reviewed Feb. 18, 2014

This is a fun novelty dessert. The brownie cupcakes are tasty, but a little more basic than other brownie recipes I've tried. I also used Ghirardelli semi-sweet chips, which melted smoothly with the butter. I baked the brownie cupcakes at 350 degree opposed to 325 degrees. They cooked quickly and had a nice texture to them.

MY REVIEW
Reviewed Jul. 22, 2013

I always triple this recipe to make a dozen. I also recommend using good quality chocolate chips- I like to use Ghirardelli semi sweet chocolate chips. I have used toasted pecans or walnuts-so good! The last time I added 1/2 cup toasted coconut-even better!!!!! These freeze well-if you don't eat them all first. Also pretty with a small amount of chocolate frosting piped in the middle of each and some white sprinkles to top it off!

MY REVIEW
Reviewed Apr. 28, 2013

Quick, simple, tasty. I replaced the pecans with almonds and it worked great. I love that you don't need any icing to make it work, just the basics.

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