Time 50m Number Of Ingredients 10 Steps:
Preheat oven to 350°F / 175°C. Line two 12 cup muffin pans with 12-14 cupcake liners and set aside. Cupcakes: In a large mixing bowl, whisk together the butter, sugar, eggs, and vanilla until well combined. Sift in the flour, cocoa and salt and stir just until combined. Using an ice cream scoop, spoon the batter into the prepared liners. Fill them about 3/4 to almost full. Bake for 22-26 minutes until the tops look crinkly and a toothpick inserted in the center comes out slightly dirty. Do not overbake them or they will become cakey. Remove from the oven and let cool for 10 minutes. Then remove from the pan and transfer to a wire rack and allow to cool completely before frosting. Frosting: In a large mixing bowl, using an electric mixer fitted with a whisk or paddle attachment, beat butter on medium-high speed until soft and creamy, about 2-3 minutes. Sift in the powdered sugar and mix until fully combined and smooth. Add the chocolate and mix until well combined and creamy. Pipe or spread onto the cooled cupcakes and serve. Store in an airtight container in the fridge for up to 3 days.
Yield Makes 12 Number Of Ingredients 10 Steps:
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.
Time 35m Yield 4 servings. Number Of Ingredients 7 Steps:
Preheat oven to 325°. In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. In a small bowl, beat egg and sugar. Stir in vanilla and chocolate mixture. Gradually add flour; fold in pecans., Fill paper-lined muffin cups two-thirds full. Bake until tops begin to crack, 20-25 minutes. Cool for 10 minutes before removing from pan to a wire rack.
Time 50m Yield 18 Number Of Ingredients 6 Steps:
Preheat oven to 325 degrees F (165 degrees C). Line 18 cupcake cups with paper liners. Melt butter and chocolate chips together in a saucepan over low heat, stirring until smooth; let cool. 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. 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.
Time 1h50m Yield 12 cupcakes Number Of Ingredients 17 Steps:
Preheat the oven to 350 degrees F and line one 12-cup standard muffin tin with paper cupcake liners. In a large bowl, combine the butter, cocoa powder and chocolate. Pour the boiling water over and let stand 5 minutes. Whisk until smooth, and then whisk in the sugar, vanilla and eggs. Whisk in the flour, salt, baking powder and baking soda until just combined. Fold in the walnuts and chocolate chips. Divide the batter among the prepared liners so they are about three-quarters full. Bake until a toothpick inserted into the center comes out with moist crumbs, 22 to 24 minutes. Cool in the tins 5 minutes, and then cool completely on a wire rack. While the cupcakes bake and cool, scoop 12 small scoops of ice cream onto a large plate or baking sheet and place in the freezer until hard. To assemble, scoop off a small piece of the cupcake to make a concave top, and then top each cupcake with a scoop of ice cream. Drizzle the ice cream with hot fudge, and top with some sprinkles and a cherry.
Time 1h50m Yield 18 Number Of Ingredients 2 Steps:
Heat oven to 350°. Place paper baking cup in each of 18 regular-size muffin cups. Make batter as directed on brownie mix box. Fill each cup 2/3 full (about 3 tablespoons each). Bake 22 to 26 minutes or until toothpick inserted near edge comes out almost clean. Do not overbake. Cool 5 minutes; remove from pan. Cool completely. Frost and decorate as desired. Store covered.
Time 2h Yield 12 Number Of Ingredients 14 Steps:
Preheat the oven to 350 degrees F and line one 12-cup standard muffin tin with paper cupcake liners. Put the butter, cocoa powder and unsweetened chocolate in a large bowl. Pour over the boiling water and let stand 5 minutes. Whisk until smooth, and then whisk in the sugar, vanilla and eggs. Whisk in the flour, baking powder, salt and baking soda until just combined. Stir in the walnuts or chocolate chips if using. Divide the batter among the prepared liners so they are about three-quarters full. Bake until a toothpick inserted into the center comes out with moist crumbs, 22 to 24 minutes. Cool in the tins 5 minutes, then remove and cool completely on a wire rack. Put the semisweet chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat until it just simmers. Pour the cream over the chocolate and let sit for 1 minute, then gently stir until smooth and glossy. Cool the glaze slightly until thickened but not hard. Spread 1 tablespoon of glaze on top of each cupcake or dip the tops of the cupcakes into the glaze.
Time 40m Yield 12 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners. Mix brownie mix, oil, eggs, and water together in a bowl until well combined. Mix cream cheese, sugar, butter, flour, and vanilla extract together in a separate bowl. Fill each muffin cup 1/2-full with brownie mix; top with cream cheese mixture. Spoon brownie mix over cream cheese mixture layer. Bake in the preheated oven until a toothpick inserted in the center of the brownie part comes out clean, 20 to 25 minutes.
Time 1h55m Yield 12 Number Of Ingredients 7 Steps:
Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups. Make cookie dough as directed on pouch, using butter and 1 of the eggs. Make brownie batter as directed on box, using water, oil and remaining 2 eggs for cakelike brownies. Place 1 tablespoon cookie dough in bottom of each muffin cup. Using teaspoon sprayed with cooking spray, press cookie dough to flatten in bottom of each cup. Cover and refrigerate remaining cookie dough until ready to use. Top cookie dough in each cup with 3 tablespoons brownie batter. Bake 22 to 25 minutes or until toothpick inserted in center comes out almost clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 45 minutes. Meanwhile, drop remaining cookie dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets. Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Spread cupcakes with frosting. Crumble 3 baked cookies; sprinkle over frosted cupcakes.
Time 30m Yield 9 servings Number Of Ingredients 9 Steps:
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to the creamed mixture and mix well. , Fill paper- or foil-lined muffin cups two-thirds full. Place a chocolate kiss, tip end down, in the center of each. , Bake until top of brownie springs back when lightly touched, 20-25 minutes.
Time 38m Yield 12 cupcakes, 12 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 325F and use muffin pan lined with paper liners. In a small bowl, mix together flour, cocoa powder, baking powder and salt. In a large bowl, whisk together granulated and brown sugars and butter until smooth. Whisk in vanilla and almond extract. Add eggs, one at a time, beating well after each addition. Add flour mixture, beating until combined. Stir in chocolate chips. Scoop batter into prepared pan. Bake in preheated oven for 28 minutes or until a tester inserted into center comes out with a few crumbs attached and a little melted chocolate. The tops of cupcakes will not spring back when touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with favorite frosting.
Time 1h Yield Makes Muffins Number Of Ingredients 0 Steps:
preheat the oven to 180c/350f/gas mark 4. line a 12-hole muffin tin with 12 papper cases . place the chocolate and butter in a saucepan and heat gently,stirring constanly until melted. remove from the heat and stir until smooth and leave to cool slightly. place the eggs and sugar in a large bowl and whisk together then add the vanilla extract . stir in the flour until mixed together,then stir melted chocolate into the mixture until combined. if using stir the chopped walnuts. spoon the mixture into the papper cases. and then bake in the preheated for 30 minutes, or until firm to the touch but still slightly moist in the centre. leave the cupcakes to cool for then minutes then transfer to the wire rack to cool completely. i hope you enjoy them
Yield Makes 12 Number Of Ingredients 14 Steps:
Cupcakes: Preheat oven to 350 degrees. Line a standard muffin tin with paper liners. In a medium bowl, whisk together flour, cocoa, and salt. Melt butter and chocolate in a heatproof bowl set over (not in) a pot of simmering water, stirring occasionally, until smooth. Remove from heat and add sugar, stirring to combine with a rubber spatula. Add eggs and vanilla; stir until emulsified. Add flour mixture and stir until just combined. Divide batter evenly among muffin cups. Bake until cupcakes are just set, 22 to 24 minutes. Transfer tin to a wire rack and let cool completely. Carefully remove cupcakes from tin without loosening cakes from liners. Glaze: Place white chocolate in a small heatproof bowl. Bring cream just to a boil in a small saucepan, then pour over chocolate. Let stand 3 minutes until chocolate has softened, then stir with a rubber spatula until emulsified. Stir in white food color, then stir in purple and violet food colors, one drop at a time, until desired color is reached. Pour glaze over cooled cupcakes, filling just to tops of liners. Poke any air bubbles with a toothpick or small skewer. Let stand at room temperature until glaze has set, about 15 minutes. Decorate with sugared pansies. Let stand at room temperature until glaze has set completely, about 1 hour. Cupcakes can be stored in an airtight container at room temperature up to 2 days.
Time 30m Yield 12 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 350°. In a bowl, stir together flour, brown sugar, cocoa, baking soda and salt. In a second bowl stir together remaining ingredients. Pour water mixture over flour mixture and,. Stir until batter is smooth. Pour into a nonstick 12 hole muffin tin coated with cooking spray. Filling until half full. Bake until toothpick inserted in center of cupcake comes out clean, 18 to 20 minutes. Remove from oven. Let stand 5 minutes then turn out onto rack to cool.
Yield 16 servings Number Of Ingredients 5 Steps:
Preheat the oven to 350°F (180°C). Line 16 standard-size muffin cups with paper liners. Using a 1-tablespoon scoop with a spring release, scoop 1 tablespoon of brownie batter into the bottom of a prepared muffin cup. Stack 2 halves of a Godiva® Signature Salted Caramel Milk Chocolate Mini Bar horizontally in the center of the cup, then cover with 2 more tablespoons of brownie batter. Repeat with the remaining 15 cups, or until the brownie batter is used up. Bake the brownie cupcakes for 22-25 minutes, or until set. Remove the brownie cupcakes from the oven and turn the oven to broil. Place a marshmallow upright on top of each cupcake, then return to the oven and broil for 1-2 minutes, or until the marshmallows are soft and browned. Watch closely so the marshmallows don’t burn. Remove the cupcakes from the oven and, using a clean spoon, gently press the center of each marshmallow straight down so the marshmallow spreads to cover most of the top of the cupcake. Remove cupcakes from the muffin tins and transfer to a wire rack to cool completely. Garnish each cupcake by gently pressing a graham cracker rectangle and a Godiva® Signature Dark Chocolate Mini Bar half through the marshmallow into the top of the cupcake. Enjoy!
Yield Makes about 72 mini-cupcakes Number Of Ingredients 10 Steps:
Preheat oven to 350°F and line mini-muffin tins with liners. Spray liners with cooking spray. Melt butter and chocolate in a 4-quart heavy pot over moderately low heat, stirring until smooth. Whisk together flour, cocoa, and salt. Remove pan from heat and whisk in granulated sugar. Add eggs, 1 at a time, whisking after each addition until incorporated, and stir in flour mixture just until blended. Spoon batter into muffin liners, filling cups to top, and bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering. Cool 5 minutes in tins and turn out onto racks. Repeat with remaining batter. Dust with confectioners sugar if desired.
