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Brownie Cupcakes

Serves 12 | 

A brownie and a cupcake in one dessert!



Ingredients:

6 tablespoons unsalted butter
12 oz chocolate bar, chopped
3 eggs
1 cup sugar
3/4 cup flour
1/4 cup unsweetened cocoa powder
1/8 teaspoon baking soda
Chocolate frosting, for topping

Directions:

  1. Heat oven to 350° F. Line a 12-count muffin tin with cupcake liners, and coat liners with a light layer of cooking spray.
  2. In a saucepan over low heat, melt the butter and half of the chocolate. Stir until smooth. Remove from heat and set aside.
  3. In a mixing bowl, whisk together the eggs and sugar. Add the flour, cocoa, and baking soda. Stir in the melted chocolate until combined. Stir in the remaining chocolate.
  4. Using an ice cream scoop, fill each cupcake liner with batter.
  5. Place in oven and bake for about 20 minutes. Transfer cupcakes to a wire rack to cool 10 minutes. Remove cupcakes from pan and continue to cool on a wire rack.
  6. Ice cupcakes with a generous amount of chocolate frosting.
Brownie Cupcakes
Serves 12
6 tablespoons unsalted butter
12 oz chocolate bar, chopped
3 eggs
1 cup sugar
3/4 cup flour
1/4 cup unsweetened cocoa powder
1/8 teaspoon baking soda
Chocolate frosting, for topping
  1. Heat oven to 350° F. Line a 12-count muffin tin with cupcake liners, and coat liners with a light layer of cooking spray.
  2. In a saucepan over low heat, melt the butter and half of the chocolate. Stir until smooth. Remove from heat and set aside.
  3. In a mixing bowl, whisk together the eggs and sugar. Add the flour, cocoa, and baking soda. Stir in the melted chocolate until combined. Stir in the remaining chocolate.
  4. Using an ice cream scoop, fill each cupcake liner with batter.
  5. Place in oven and bake for about 20 minutes. Transfer cupcakes to a wire rack to cool 10 minutes. Remove cupcakes from pan and continue to cool on a wire rack.
  6. Ice cupcakes with a generous amount of chocolate frosting.
Season: Spring
Course: Dessert
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Brownie Cupcakes

Serves 12

Ingredients:

6 tablespoons unsalted butter
12 oz chocolate bar, chopped
3 eggs
1 cup sugar
3/4 cup flour
1/4 cup unsweetened cocoa powder
1/8 teaspoon baking soda
Chocolate frosting, for topping

Brownie Cupcakes

6 tablespoons unsalted butter
12 oz chocolate bar, chopped
3 eggs
1 cup sugar
3/4 cup flour
1/4 cup unsweetened cocoa powder
1/8 teaspoon baking soda
Chocolate frosting, for topping

Directions:

  1. Heat oven to 350° F. Line a 12-count muffin tin with cupcake liners, and coat liners with a light layer of cooking spray.
  2. In a saucepan over low heat, melt the butter and half of the chocolate. Stir until smooth. Remove from heat and set aside.
  3. In a mixing bowl, whisk together the eggs and sugar. Add the flour, cocoa, and baking soda. Stir in the melted chocolate until combined. Stir in the remaining chocolate.
  4. Using an ice cream scoop, fill each cupcake liner with batter.
  5. Place in oven and bake for about 20 minutes. Transfer cupcakes to a wire rack to cool 10 minutes. Remove cupcakes from pan and continue to cool on a wire rack.
  6. Ice cupcakes with a generous amount of chocolate frosting.

Brownie Cupcakes

Serves 12
  1. Heat oven to 350° F. Line a 12-count muffin tin with cupcake liners, and coat liners with a light layer of cooking spray.
  2. In a saucepan over low heat, melt the butter and half of the chocolate. Stir until smooth. Remove from heat and set aside.
  3. In a mixing bowl, whisk together the eggs and sugar. Add the flour, cocoa, and baking soda. Stir in the melted chocolate until combined. Stir in the remaining chocolate.
  4. Using an ice cream scoop, fill each cupcake liner with batter.
  5. Place in oven and bake for about 20 minutes. Transfer cupcakes to a wire rack to cool 10 minutes. Remove cupcakes from pan and continue to cool on a wire rack.
  6. Ice cupcakes with a generous amount of chocolate frosting.
Season: Spring

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