Brownie Cupcakes

Ingredients:

For Brownie Cupcakes

1 pouch Brownie Mix (10.25 oz /8x8 pan size)

Water, eggs, and oil called for on back of pouch, made for cake-like brownies

½ cup mini chocolate chips

 

For Buttercream Frosting

1/3 cup unsalted butter

2 cups powdered sugar

1 teaspoon vanilla

2-3 tablespoons heavy cream

Food coloring and/or sprinkles for decoration, if desired

 

Directions:

1.       Preheat oven to 350 degrees. Line muffin tins with paper liners.

2.       Prepare brownies according to the directions on the back of the pouch for cake-like brownies (either extra water or an extra egg, depending on the brand you use).

3.       Fill muffin cups about ¾ full with batter. Bake for 18-20 minutes, or until a toothpick comes out clean. Cool completely.

4.       To make the frosting, beat butter with a hand-mixer until fluffy. Add the powdered sugar and mix until combined. Add the vanilla. The frosting will be crumbly. Add the cream, starting with 2 tablespoons, and beat until the frosting is the desired consistency (adding more cream if necessary). Add food coloring if desired.

5.       Frost cooled cupcakes and top with sprinkles, if desired.

 

Yield: 10 cupcakes


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