Back to Brownie Cupcakes
All Reviews for Brownie Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Brownie Cupcakes
Recipe Summary
Yield: Makes 12
Ingredients
Ingredient Checklist
6 tablespoons unsalted butter
11 ounces best-quality semi-sweet chocolate, coarsely chopped
3 large eggs
1 cup sugar
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa
1/8 teaspoon baking soda
1 cup coarsely chopped walnuts, (optional)
Nonstick cooking spray
Mrs. Milman’s Chocolate Frosting
Gallery
Brownie Cupcakes
Recipe Summary
Yield: Makes 12
Gallery
Brownie Cupcakes
Brownie Cupcakes
Brownie Cupcakes
Recipe Summary
Yield: Makes 12
Recipe Summary
Yield: Makes 12
Yield: Makes 12
Makes 12
Ingredients
Ingredients
- 6 tablespoons unsalted butter
- 11 ounces best-quality semi-sweet chocolate, coarsely chopped
- 3 large eggs
- 1 cup sugar
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa
- 1/8 teaspoon baking soda
- 1 cup coarsely chopped walnuts, (optional)
- Nonstick cooking spray
- Mrs. Milman’s Chocolate Frosting
Directions
Preheat the oven to 350 degrees. Line a 12-count muffin tin with cupcake liners, and spray generously with nonstick cooking spray. Set aside.
In a saucepan over low heat, melt the butter and 8 ounces of chocolate. Stir until smooth. Remove from heat, and set aside.
In a large bowl, whisk together eggs and sugar. Add flour, cocoa, and baking soda. Stir in the melted chocolate until combined. Stir in remaining 3 ounces of chocolate and nuts if desired.
Using a 2-ounce ice cream scoop, fill cupcake liners 3/4 full with batter. Bake until a firm crust forms on the cupcakes, about 20 minutes. Remove to a wire rack to cool, about 10 minutes. Remove cupcakes from pan, and continue to cool on a wire rack.
Ice cupcakes with a generous amount of chocolate frosting.
Reviews (5)
Add Rating & Review
52 Ratings
5 star values:
20
4 star values:
12
3 star values:
14
2 star values:
5
1 star values:
1
Reviews (5)
Add Rating & Review
52 Ratings
5 star values:
20
4 star values:
12
3 star values:
14
2 star values:
5
1 star values:
1
Add Rating & Review
52 Ratings
5 star values:
20
4 star values:
12
3 star values:
14
2 star values:
5
1 star values:
1
52 Ratings
5 star values:
20
4 star values:
12
3 star values:
14
2 star values:
5
1 star values:
1
52 Ratings
5 star values:
20
4 star values:
12
3 star values:
14
2 star values:
5
1 star values:
1
- 5 star values:
- 20
- 4 star values:
- 12
- 3 star values:
- 14
- 2 star values:
- 5
- 1 star values:
- 1
Martha Stewart Member
Rating: Unrated
05/31/2011
I made this as my son's classroom snack. The batter stretched to make 21 cupcakes (about 1-1/2 oz (40g) of batter per cupcake). I baked it for exactly 20 minutes. There was plenty of yummy frosting leftover, too. (Used a little less than an ounce (20g) frosting for each; just right for kids.) This cupcake is incredible! Tastes like a brownie, but neither fudgy nor cakey. It's simply perfect. One of the best cupcakes I have ever tasted.
Martha Stewart Member
Rating: Unrated
04/22/2011
Probably the best cupcake recipe on marthastewart.com
Martha Stewart Member
Rating: Unrated
05/24/2008
Will adjsut baking time and temperature the next time I make again cos after 15 mins, the crust was ok but inside still very runny. I lowered the temperature and baked another 10 mins but crust was a little burnt. Had to scrape the burnt crust. Besides that, it was really tasty. Definately worth making!
Martha Stewart Member
Rating: Unrated
05/01/2008
The frosting is a must! Delicious with the frosting, not so much without. Made to eat right away...they get pretty hard after 1-2 days of sitting. Very easy to do and great to bake on a whim with ingredients mostly already in the kitchen. Excellent for satisfying your chocolate cravings!
Martha Stewart Member
Rating: Unrated
02/14/2008
I have yet to add the icing, but I tried one of the mini-sized ones I did with the extra batter, and OH! Chocolate Heaven!
Martha Stewart Member
Rating: Unrated
05/31/2011
I made this as my son's classroom snack. The batter stretched to make 21 cupcakes (about 1-1/2 oz (40g) of batter per cupcake). I baked it for exactly 20 minutes. There was plenty of yummy frosting leftover, too. (Used a little less than an ounce (20g) frosting for each; just right for kids.) This cupcake is incredible! Tastes like a brownie, but neither fudgy nor cakey. It's simply perfect. One of the best cupcakes I have ever tasted.
Rating: Unrated
Rating: Unrated
04/22/2011
Probably the best cupcake recipe on marthastewart.com
Rating: Unrated
05/24/2008
Will adjsut baking time and temperature the next time I make again cos after 15 mins, the crust was ok but inside still very runny. I lowered the temperature and baked another 10 mins but crust was a little burnt. Had to scrape the burnt crust. Besides that, it was really tasty. Definately worth making!
Rating: Unrated
05/01/2008
The frosting is a must! Delicious with the frosting, not so much without. Made to eat right away...they get pretty hard after 1-2 days of sitting. Very easy to do and great to bake on a whim with ingredients mostly already in the kitchen. Excellent for satisfying your chocolate cravings!
Rating: Unrated
02/14/2008
I have yet to add the icing, but I tried one of the mini-sized ones I did with the extra batter, and OH! Chocolate Heaven!
All Reviews for Brownie Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Brownie Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
