Midnight Molten Brownie Cupcakes

Dairy Free
Midnight Molten Brownie Cupcakes
30 min.
12
308kcal

Suggestions


Indulge your sweet tooth with our delightful Midnight Molten Brownie Cupcakes, a dessert that promises to satisfy your chocolate cravings in just 30 minutes! These decadent treats are not only dairy-free but also incredibly easy to make, making them perfect for any occasion, whether it's a cozy night in or a festive gathering with friends.

Imagine biting into a warm, gooey brownie cupcake, where the rich, molten chocolate center oozes out with every forkful. The combination of semisweet chocolate chips and a buttery base creates a luscious texture that melts in your mouth. With a simple mix of eggs and a box of Betty Delights Supreme Original Brownie Mix, you can whip up these heavenly cupcakes in no time.

To add a touch of whimsy, feel free to decorate your cupcakes with colorful About Betty stars, confetti, or critters, making them not just a treat for the taste buds but also a feast for the eyes. Whether you're serving them at a birthday party, a holiday celebration, or just treating yourself after a long day, these Midnight Molten Brownie Cupcakes are sure to impress. So, gather your ingredients and get ready to create a dessert that will leave everyone asking for seconds!

Ingredients

  • 0.5 cup semi chocolate chips 
  • 0.5 cup butter 
  •  eggs 
  •  egg yolk 
  • 16 oz brownie mix 
  • 0.5 cup frangelico 

Equipment

  • bowl
  • baking sheet
  • oven
  • knife
  • whisk
  • hand mixer
  • microwave
  • muffin liners

Directions

  1. Heat oven to 400°F. Generously grease 12 muffin cups (2 3/4x1 1/4 inches). In medium microwavable bowl, microwave chocolate chips and butter uncovered on High 45 to 60 seconds or until melted and mixture can be stirred smooth.
  2. In large bowl, beat eggs and egg yolks with wire whisk or electric mixer until foamy. Reserve chocolate syrup pouch from brownie mix. Gradually beat dry brownie mix into egg mixture until well blended. Gently stir in melted chocolate mixture. Fill muffin cups half full of brownie mixture; top each with 1/2 teaspoon decors. Top with remaining brownie mixture.
  3. Bake 10 to 12 minutes or until edges are set and internal temperature is at least 160°F. DO NOT OVERBAKE. Centers will be soft. Cool 2 minutes.
  4. Loosen each cupcake with knife; turn upside down onto heatproof tray or cookie sheet. To serve, place cupcake on plate; drizzle with reserved chocolate syrup and top with additional decors.

Nutrition Facts

Calories308kcal
Protein5.77%
Fat50.39%
Carbs43.84%

Properties

Glycemic Index
0
Glycemic Load
0
Inflammation Score
-3
Nutrition Score
3.6456521576189%

Nutrients percent of daily need

Calories:308.35kcal
15.42%
Fat:17.3g
26.61%
Saturated Fat:4.99g
31.2%
Carbohydrates:33.85g
11.28%
Net Carbohydrates:33.25g
12.09%
Sugar:21.57g
23.96%
Cholesterol:89.97mg
29.99%
Sodium:218.1mg
9.48%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:6.45mg
2.15%
Protein:4.46g
8.92%
Iron:1.85mg
10.29%
Vitamin A:466.36IU
9.33%
Selenium:6.53µg
9.32%
Phosphorus:61.01mg
6.1%
Manganese:0.1mg
5.25%
Copper:0.1mg
5.25%
Vitamin B2:0.08mg
4.78%
Vitamin E:0.57mg
3.79%
Magnesium:15.03mg
3.76%
Vitamin B12:0.21µg
3.48%
Vitamin B5:0.33mg
3.34%
Vitamin D:0.46µg
3.09%
Zinc:0.44mg
2.96%
Folate:11.83µg
2.96%
Fiber:0.6g
2.4%
Calcium:19.45mg
1.95%
Potassium:66.58mg
1.9%
Vitamin B6:0.04mg
1.89%
Vitamin B1:0.02mg
1.04%