Brownie Cupcakes

Decadent Brownie Cupcakes

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Brownie Cupcakes

Decadent Brownie Cupcake

What happens when you cross a brownie and a cupcake? This amazingly moist and decadent dessert.

I have had this recipe for years, and have tweeked it enough I can comfortably call it my own.

When you peruse the ingredient list – it is a show stopper, but definitely worth having one…or two…

These are great for summertime as no frosting is needed, they are perfect just as they are.  ENJOY!


Decadent Brownie Cupcakes

Ingredients:

2 cups flour

2 cups granulated sugar

1 cup brown sugar, packed

2 tsp. vanilla

8 eggs, the white and yolk

8 egg yolks

12 oz. semi-sweet chocolate

16 oz. (4 sticks) salted butter


Decadent Brownie 1

 

Directions:

Preheat oven to 325 degrees. Line muffin cups with paper liners.

In a saucepan melt slowly the chocolate and butter. Do not let it burn or scorch.

In a mixing bowl, combine the flour and sugar.

Add the eggs and yolks, beat the mixture until smooth.Decadent Brownie 2Add the vanilla.Decadent Brownie 3




Add the chocolate and butter mixture to the egg mixture, beating until smooth.Decadent Brownie 4

Decadent Brownie 5Cover the bowl with saran wrap and chill in the refrigerator until set up; about 1-2 hours.Decadent Brownie 6




When ready, scoop mixture into paper muffin cups, filling them 3/4 full.Decadent Brownie 7Bake for approximately 15 -20 minutes for regular size cupcakes; check for doneness with toothpick inserted shows almost clean.Decadent Brownie 8

 

Cover and chill any leftover batter to use later, which will keep in refrigerator for up to 5 days.

Carrie’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2014

Recognize a blessing and be a blessing today.

 




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5 replies
  1. Diane Roark
    Diane Roark says:

    Carrie,

    These cupcakes have to be the best. I have only seen this many eggs in two of my favorite desserts, cream brule and white chocolate bread pudding. The secret must be in all the eggs. I bet these cupcakes are more like silk.
    Thank you for sharing! I will definitely make these the next time I need cupcakes.
    YUM!
    Blessings,
    Diane Roark

    Reply
  2. Cheryl
    Cheryl says:

    That’s a lot of eggs! What do you do with the leftover whites?? I’m always so happy to see that you’ve shared a recipe or two with us at The Yuck Stops Here link party, because they always look so YUMMY! Thanks so much for bringing them by and for being a great bloggy friend! See you next week! HUGS

    Reply

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