Mini Brownie Cupcakes

Vegetarian
Mini Brownie Cupcakes
300 min.
72
121kcal

Suggestions


Indulge in the rich, decadent delight of Mini Brownie Cupcakes, a perfect dessert that will satisfy any sweet tooth! These delightful bite-sized treats combine the fudgy texture of a brownie with the fun presentation of cupcakes, making them an ideal addition to any gathering, celebration, or even as a special after-dinner treat. With each cupcake offering only 121 calories, you can enjoy a little guilt-free indulgence without compromising on flavor.

What sets these Mini Brownie Cupcakes apart is their rich blend of high-quality ingredients. The chocolatey goodness comes from a combination of unsweetened chocolate and Dutch-process cocoa powder, creating a deep, intense flavor that brownie lovers crave. And with a recipe designed to serve 72 persons, they are perfect for parties, family reunions, or bake sales, ensuring everyone gets their fair share of chocolaty bliss.

Additionally, these cupcakes are vegetarian-friendly, making them a treat that everyone can enjoy. Whether you're planning a dessert table or simply looking for a sweet snack to satisfy your cravings, these Mini Brownie Cupcakes are sure to impress. So preheat your oven, gather your ingredients, and let's create something delectable that your friends and family will be raving about!

Ingredients

  • large eggs 
  • 1.8 cups flour all-purpose
  • 3.8 cups granulated sugar 
  • 0.5 teaspoon salt 
  • sticks butter unsalted cut into pieces
  • ounces baker's chocolate unsweetened chopped
  • 0.5 cup cocoa powder unsweetened (preferably Dutch-process)

Equipment

  • frying pan
  • oven
  • whisk
  • pot
  • muffin liners
  • muffin tray

Directions

  1. Preheat oven to 350°F and line mini–muffin tins with liners. Spray liners with cooking spray.
  2. Melt butter and chocolate in a 4-quart heavy pot over moderately low heat, stirring until smooth.
  3. Whisk together flour, cocoa, and salt.
  4. Remove pan from heat and whisk in granulated sugar.
  5. Add eggs, 1 at a time, whisking after each addition until incorporated, and stir in flour mixture just until blended.
  6. 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.
  7. Dust with confectioners sugar if desired.
  8. • Cupcakes may be made 2 days ahead and kept in an airtight container at room temperature.

Nutrition Facts

Calories121kcal
Protein4.93%
Fat51.65%
Carbs43.42%

Properties

Glycemic Index
2.02
Glycemic Load
8.95
Inflammation Score
-2
Nutrition Score
2.5726086860118%

Flavonoids

Catechin
2.41mg
Epicatechin
5.64mg
Quercetin
0.06mg

Nutrients percent of daily need

Calories:121.26kcal
6.06%
Fat:7.41g
11.4%
Saturated Fat:4.47g
27.94%
Carbohydrates:14.02g
4.67%
Net Carbohydrates:13.2g
4.8%
Sugar:10.47g
11.63%
Cholesterol:34.16mg
11.39%
Sodium:25.77mg
1.12%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:3.89mg
1.3%
Protein:1.59g
3.18%
Manganese:0.18mg
8.86%
Copper:0.13mg
6.73%
Iron:0.88mg
4.87%
Selenium:3.2µg
4.57%
Vitamin A:186.88IU
3.74%
Magnesium:14.74mg
3.69%
Fiber:0.83g
3.3%
Phosphorus:32.77mg
3.28%
Zinc:0.44mg
2.96%
Vitamin B2:0.05mg
2.89%
Folate:9.43µg
2.36%
Vitamin B1:0.03mg
2.1%
Vitamin E:0.22mg
1.46%
Potassium:47.86mg
1.37%
Vitamin D:0.21µg
1.37%
Vitamin B3:0.24mg
1.21%
Vitamin B5:0.11mg
1.12%
Source:Epicurious