Midnight Molten Brownie Cupcakes

Dairy Free
Midnight Molten Brownie Cupcakes
30 min.
12
329kcal

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! Perfectly crafted for those who prefer dairy-free options, these cupcakes are a heavenly treat that combines the rich, fudgy texture of brownies with a molten center that oozes chocolate goodness.

Imagine biting into a warm cupcake, the soft edges giving way to a gooey, molten core that melts in your mouth. Each bite is a symphony of flavors, enhanced by the addition of semisweet chocolate chips that create a delightful contrast in texture. Topped with whimsical decorations, these cupcakes are not only delicious but also visually appealing, making them a perfect choice for any occasion, from casual gatherings to special celebrations.

Whether you're a seasoned baker or a novice in the kitchen, this recipe is straightforward and quick, allowing you to whip up a batch of these decadent treats in no time. Gather your friends and family, and prepare to impress them with your baking skills. With just a few simple ingredients and minimal equipment, you can create a dessert that will leave everyone asking for seconds. So, preheat your oven and get ready to dive into a world of chocolatey bliss!

Ingredients

  • box brownie mix (1 lb 2.4 oz)
  • 0.5 cup butter 
  •  egg yolk 
  •  eggs 
  • 0.5 cup semi chocolate chips 
  • 0.5 cup frangelico 
  • 0.5 cup frangelico 

Equipment

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

Directions

  1. Heat oven to 400F. 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 160F. 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

Calories329kcal
Protein5.68%
Fat48.78%
Carbs45.54%

Properties

Glycemic Index
0
Glycemic Load
0
Inflammation Score
-3
Nutrition Score
3.6773913096151%

Nutrients percent of daily need

Calories:329.08kcal
16.45%
Fat:17.87g
27.49%
Saturated Fat:5.11g
31.96%
Carbohydrates:37.53g
12.51%
Net Carbohydrates:36.93g
13.43%
Sugar:23.9g
26.55%
Cholesterol:89.97mg
29.99%
Sodium:231.82mg
10.08%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:6.45mg
2.15%
Protein:4.69g
9.37%
Iron:1.98mg
11.02%
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%