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 rich and decadent treat that everyone will love. With a gooey molten center and a slightly crisp exterior, each bite is a heavenly experience that will transport you to chocolate paradise.

Using the convenience of a boxed brownie mix, this recipe combines the ease of preparation with the joy of homemade desserts. The addition of semisweet chocolate chips elevates the flavor, ensuring that every cupcake is bursting with chocolatey goodness. Topped with fun and colorful decors, these cupcakes are not only delicious but also visually appealing, making them a perfect choice for parties, gatherings, or a cozy night in.

Whether you're a seasoned baker or a novice in the kitchen, our Midnight Molten Brownie Cupcakes are simple to make and require minimal equipment. Just gather your ingredients, preheat your oven, and let the magic happen! Serve them warm, drizzled with chocolate syrup, and watch as your friends and family delight in this irresistible dessert. Get ready to impress with a treat that’s as fun to make as it is to eat!

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%