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Brownie Cupcakes

Prep:
15 mins
Cooking:
25 mins
Cooling:
0 min
Yields:
24 cupcakes
Brownie Cupcakes
This twist on the traditional brownie is brought to you by Christine Moore, renowned pastry chef and owner of Little Flower Candy Co. in Pasadena, CA. These moist brownies are the perfect blend of chocolate and nuts that will satisfy any chocolate lover.

Ingredients

Directions

PREHEAT oven to 325° F. Line two 12-cup muffin pans with liners.

MELT chocolate and butter in double boiler, stirring occasionally. Beat sugar and eggs in large mixer bowl on high for about 3 minutes or until mixture falls from beaters in ribbons. With mixer at medium speed, add melted chocolate mixture to egg mixture. Gradually add flour. Stir in nuts. Scoop 1/3 cup batter into each cupcake liner, filling 3/4 full.

BAKE for 25 to 30 minutes or until toothpick inserted in centers comes out with loose crumbs attached. Cool in pans for 5 minutes; remove to wire racks to cool completely.

Nutritional Information

  • Serving Size
    1/24 cupcakes of recipe
  • Calories 290
  • Calories from Fat 160

* Percent Daily Values are based on a 2000 calorie diet.

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% Daily Value *

  • Total Fat 17g 26%
  • Saturated Fat 9g 45%
  • Cholesterol 80mg 27%
  • Sodium 95mg 4%
  • Carbohydrates 32g 11%
  • Dietary Fiber 1g 4%
  • Sugars 25g
  • Protein 4g
  • Vitamin A 8%
  • Vitamin C
  • Calcium
  • Iron 4%