Brownie Kiss Cupcakes Recipe

4.5 12 22
Brownie Kiss Cupcakes Recipe
Brownie Kiss Cupcakes Recipe photo by Taste of Home
Publisher Photo

Brownie Kiss Cupcakes Recipe

Read Reviews
4.5 12 22
Publisher Photo
It's fun to prepare individual brownie "cupcakes" with a chocolaty "surprise" inside. My goddaughter, Cara, asks me to make them for her birthday to share at school. This year, she requested 32. I later found out she only needed 27 for her class...wonder where the other five went! -Pamela Lute, Mercersburg, Pennsylvania
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/3 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 cup baking cocoa
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 9 milk chocolate kisses

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to the creamed mixture and mix well.
Fill paper, or foil-lined muffin cups two-thirds full. Place a chocolate kiss, tip end down, in the center of each.
Bake at 350° for 20-25 minutes or until top of brownie springs back when lightly touched. Yield: 9 cupcakes.
Originally published as Brownie Kiss Cupcakes in Taste of Home October/November 1998, p29

Nutritional Facts

1 each: 239 calories, 10g fat (5g saturated fat), 66mg cholesterol, 163mg sodium, 36g carbohydrate (24g sugars, 1g fiber), 4g protein.

  • 1/3 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 cup baking cocoa
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 9 milk chocolate kisses
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to the creamed mixture and mix well.
  2. Fill paper, or foil-lined muffin cups two-thirds full. Place a chocolate kiss, tip end down, in the center of each.
  3. Bake at 350° for 20-25 minutes or until top of brownie springs back when lightly touched. Yield: 9 cupcakes.
Originally published as Brownie Kiss Cupcakes in Taste of Home October/November 1998, p29

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBrownie Kiss Cupcakes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
CakenGifts User ID: 9166983 265903
Reviewed May. 13, 2017

"After reading this article, It is very easy to make. I heve prepared this cake many times, because my children loves it very much. It is tooo tasty!!!!!!!!!!! I will make it again on this Sunday..

Thanking You!!!!!
http://www.cakengifts.in/cake-delivery-in-gurgaon"

MY REVIEW
lurky27 User ID: 1251896 264540
Reviewed Apr. 10, 2017

"So delicious & a fun treat!

- Theresa"

MY REVIEW
hotfudgesundae User ID: 3463962 258964
Reviewed Jan. 1, 2017

"Delicious! What a treat for any chocolate lover!"

MY REVIEW
life2christ27 User ID: 2026598 233936
Reviewed Oct. 3, 2015

"Super easy to make! The only thing I changed was I doubled the recipe (I got 22 cupcakes using a melon baller) and used 1/2 cup of regular cocoa powder and 1/2 cup of dark chocolate cocoa powder. They were rich and delicious!!! No issues rising and falling after baking. Will definitely be making again!"

MY REVIEW
Pinks1 User ID: 7181082 24456
Reviewed Mar. 17, 2013

"Great idea!"

MY REVIEW
Grammiebanana User ID: 4548380 18497
Reviewed May. 4, 2012

"Wonderful tasty treat for parties!!"

MY REVIEW
Java Junky User ID: 5599273 31047
Reviewed Dec. 1, 2010

"This is a "Brownie in a Cupcake Shape". The batter for this is truly a deep dense rich brownie batter and is very thick. I've had them turn out perfect one time and the next time slightly drier. My best results came from using individual silicone cupcake liners in your regular muffin pan instead of paper. I use a size #20 ice cream scoop and fill the silicone liners and then put the kiss in upside down as the recipe states. I then put a dollop of the remaining batter on top of each, to cover the chocolate kiss. I also put water in the remaining and unused molds in your pan, as this helps to preserve the life of your pan and helps these to not dry out. They really are very good :-)"

MY REVIEW
Alida77 User ID: 5546345 22690
Reviewed Oct. 26, 2010

"I wonder if I did something wrong.

I saw through the oven window that these cupcakes were rising beautifully and then they sunk in the middle. Is there a reason why this would happen? Does it have to do with process of combining the ingredients? The taste was great but if they don't look round on the top something is lost. Can someone please advice.
Thank you!
Alida"

MY REVIEW
gschelley User ID: 1049363 54341
Reviewed Dec. 15, 2009

"This recipe mixed up just as I thought it would. I made two changes: I baked these as brownie "bites" without cupcake papers and I put a Hershey's Mint Truffle Kiss upside down in the center and it was just the right size for the "bite".

They came out deliciously. The brownie base is moist and dense, just like brownies should be and the touch of mint in the center made them perfect as for a holiday party. This is definetely a recipe that will go in my "holiday treats" file."

MY REVIEW
dolores tillman User ID: 3039980 18487
Reviewed Sep. 16, 2008

"I also tried this receipe and found batter very thick. I added 1/4 cup of milk and the batter was right consistency and the cupcakes turned out great. Wonder if maybe had been deleted in the printing of the receipe. Thanks for a wonderful web site.   Dolores tillman  Aiken Sc"

Loading Image