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Brownie Cupcakes Recipe

Brownie Cupcakes Recipe

“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 YIELD:4 servings

Ingredients

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

Directions

  • 1. In a microwave-safe bowl, melt butter and chocolate chips; stir until smooth. Cool slightly. In a small mixing bowl, beat egg and sugar. Stir in vanilla and chocolate mixture. Gradually add flour to chocolate mixture; fold in pecans.
  • 2. Fill paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until tops begins to crack. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 4 servings.

Nutritional Facts

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

Reviews for Brownie Cupcakes

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Average Rating
MY REVIEW
Dorothy
Reviewed 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???"

MY REVIEW
Mrslvslapshot
Reviewed 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!"

MY REVIEW
Ckhalle
Reviewed Apr. 28, 2015

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

MY REVIEW
barbie101410
Reviewed May. 31, 2014

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

MY REVIEW
Remenec
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
thecreativebaker
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
raionnomachi
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."

MY REVIEW
ron88mona
Reviewed Mar. 14, 2013

"These are really awesome! Mona"

MY REVIEW
pspmags
Reviewed 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."

MY REVIEW
pspmags
Reviewed 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!"

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