Brownie Cupcakes

Brownie Cupcakes

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mindee 3

"Grandma Page's brownie cupcakes!"
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Ingredients

50 m servings 241 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 28g
  • 9%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 89 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Line 18 cupcake cups with paper liners.
  2. Melt butter and chocolate chips together in a saucepan over low heat, stirring until smooth; let cool.
  3. Beat eggs and sugar together in a mixing bowl until thoroughly combined. Mix flour and vanilla extract into egg mixture. Fold in chocolate mixture until batter is smooth. Pour batter into prepared cupcake cups, filling them about 1/2 full.
  4. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean or with moist crumbs, about 30 minutes.

Reviews

54
  1. 66 Ratings

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Most helpful positive review

Made this for the Faceless Frenzy weekend 2013. I loved the idea of making brownies in a cupcake liner since the plan is to freeze most of them! I used milk chocolate chips and a small handful...

Most helpful critical review

this recipe is easy to follow, the concept of brownies cupcakes is delightful for me..

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Made this for the Faceless Frenzy weekend 2013. I loved the idea of making brownies in a cupcake liner since the plan is to freeze most of them! I used milk chocolate chips and a small handful...

I LOVED this recipe! I also made it dairy free by using 1 cup of vegetable oil instead of butter and dairy free chocolate chips. The recipe came out great!

this recipe is easy to follow, the concept of brownies cupcakes is delightful for me..

Can't beat the rich flavor butter gives baked goods, this recipe's best feature in my view. They're light and milk chocolaty, which Hubs loved but I found a little wimpy in chocolate intensity,...

These turned out pretty good. I did up the amount of chocolate chips I melted to 1 1/2 cups and also added about 1/4 cup of cocoa powder. I also added some chocolate chips into the batter right...

These brownies had a really good flavor, but were too cakey for my liking. I guess I was hoping for something a little more dense and fudgy. I found that adding a big pinch of salt (maybe 1/8 ts...

These were superb! I made them for the fourth of July and they came out light, moist, and incredibly tasty!

They were pretty dry and crumbly- even for a brownie. I tried frosting them but it tore up the top of the brownies. There wasn't much chocolate flavor even when I added a bit more chocolate chip...

Simple and delicious. Made them for my son's preschool birthday snack. Dusted the tops with some 10X sugar. I actually made them two times-- the first time I baked them at the wrong temperatu...

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