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Brownie Cupcakes
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
Brownie Cupcakes Recipe photo by Taste of Home
Reviews
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Just made the brownie cupcakes and they are yummy BUT the tops sure do crumble!! Did I do something wrong, I made them for guests and I’m a little embarrassed at the crumbles?!??
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???
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!
I have made these several times and they are always a hit.
Can the pecans be substituted by almonds?Because my little sister is allergic to pecans and walnuts.
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.
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!
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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