Brownie Cupcakes

Name: Brownie Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 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

I grew up in my parents’ bakery, which might explain why I don’t like frosting. These brownie cupcakes are just my style! They come out shiny on top and are great without frosting. —Cindy Lang, Hays, Kansas

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

Directions

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.

Editor's Note

Fill empty muffin cups halfway with water before baking.

Nutrition Facts

1 each: 297 calories, 21g fat (10g saturated fat), 83mg cholesterol, 99mg sodium, 26g carbohydrate (19g sugars, 2g fiber), 4g protein.

Originally published as Self Frosted Cupcakes in Cooking for 2 Summer 2008

Reviews

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Average Rating:

Dorothy

Dec 20, 2017

They were good, but I must have done something wrong. Every brownie was raised up like a mountain, and had holes in the center. Lol what did I do wrong???
Mrslvslapshot

Aug 31, 2016

These were so simple to make and delicious to eat. The whole family loved them. Instead of adding pecans I sprinkled some chocolate chips on top before baking! This recipe is a keeper!
Ckhalle

Apr 28, 2015

I have made these several times and they are always a hit.
barbie101410

May 31, 2014

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

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.
thecreativebaker

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!
raionnomachi

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.
ron88mona

Mar 14, 2013

These are really awesome! Mona
pspmags

Feb 20, 2012

Loved it! It made 12 mini muffins. I topped it off with coolwhip and bluberries and some with strawberries. Definitely worth making again.
pspmags

Feb 20, 2012

Loved it! It made 12 mini muffins. I topped it off with coolwhip and bluberries and some with strawberries. Definitely worth doubling the recipe. Thanks for sharing!