Heart Brownie Cupcakes
Ingredients
- 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
Instructions
- 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
