A beautifully plated batch of Heart Brownie Cupcakes served on a rustic wooden table. These rich, fudgy brownies are baked in heart-shaped molds and topped with a glossy chocolate ganache. Garnished with a sprinkle of powdered sugar and fresh raspberries. Arranged on a white ceramic plate with a side of whipped cream. The warm wooden table is more visible, providing a cozy and inviting setting.

Heart Brownie Cupcakes

Portions:24 cupcakes
Total time 1 uur 30 minuten
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Ingrediënten

  • 1 box 1 lb 2.3 oz Betty Crocker fudge brownie mix
  • Water vegetable oil and eggs called for on brownie mix box (for fudge or cakelike brownies)
  • 1 to 2 tablespoons powdered sugar

Instructies

  • Heat oven to 350°F.
  • Place paper baking cup in each of 24 regular-size muffin cups.
  • Make brownie batter as directed on box.
  • Divide batter evenly among muffin cups, filling each with about 2 level measuring tablespoonfuls batter.
  • Bake 18 to 22 minutes or until toothpick inserted in center comes out almost clean.
  • Do not overbake.
  • Cool 20 minutes.
  • Carefully remove paper baking cups from muffins and place upside down on cooling rack.
  • Cool completely, about 15 minutes.
  • Cut small heart out of paper.
  • Place on bottom of cupcake.
  • Sprinkle with powdered sugar.
  • Carefully remove heart.
  • Repeat with remaining cupcakes.

Notes / Tips / Wine Advice:

Don’t have enough muffin cups? Just cover and refrigerate batter in the mixing bowl while the first pan is baking. An extra minute or two for baking the second batch may be needed.

Nutritional Information

Calories: 110 kcal | Carbohydrates: 18 g | Fat: 4 g
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Recipe Category Cupcakes-Brownies
Holliday: Valentinesday
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