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Brownie Cupcakes

  • 12servings
  • 150minutes

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Source: www.womansday.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H, D
MineralsFluorine, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 ounce(s) cream cheese , softened

  2. 1/2 stick(s) (4 Tbsp)

  3. 2 cup(s) confectioners' sugar

  4. 1 stick(s) (1/2 cup)

  5. butter , softened

  6. 4 ounce(s) semisweet baking chocolate , chopped

  7. 1 cup(s) sugar

  8. 2 teaspoon(s) vanilla extract

  9. 3 large eggs

  10. 2/3 cup(s) all-purpose flour

  11. 2 tablespoon(s) unsweetened cocoa powder

  12. 1/2 teaspoon(s) baking powder

  13. Garnish: 12 fresh raspberries

Instructions Jump to Ingredients ↑

  1. Heat oven to 325°F. Line 12 regular-size muffin cups with paper or foil liners.

  2. Make Frosting: Beat ingredients on low speed to blend, then on high speed 2 minutes until light and fluffy. Refrigerate to firm up frosting.

  3. Make Cupcakes: Melt butter and chocolate in a medium saucepan over low heat, stirring until melted and smooth. Remove from heat. Whisk in sugar and vanilla, then eggs, 1 at a time, until well blended. Stir in flour, cocoa and baking powder just to blend. Pour into muffin cups.

  4. Bake 33 minutes, or until a wooden pick inserted in centers comes out with moist crumbs. Cool in pan on a wire rack (cupcakes may sink slightly).

  5. Spoon frosting into a large ziptop bag, snip 1⁄2 in. off 1 corner and pipe swirls on top of cupcakes. Garnish each with a raspberry.

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