Chocolate Easter Brownie Cupcakes – a delicious recipe with 'S, butter, sugar, eggs, vanilla, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350F.
2
Microwave unsweetened chocolate and butter in medium microwaveable bowl on HIGH 1 min.
3
or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
4
Stir in sugar.
5
Add eggs and vanilla; mix well.
6
Blend in flour.
7
Stir in 1/2 cup nuts.
8
Spoon into 10 paper-lined muffin cups.
9
Insert small (1/2-inch diameter) foil ball between each liner and muffin cup to form heart shape.
10
Bake 28 to 30 min.
11
or until toothpick inserted in centers comes out with fudgy crumbs.
12
(Do not overbake.)
13
Cool in pan 10 min.
14
Remove to wire racks; cool completely.
15
Drizzle with semi-sweet chocolate; sprinkle with remaining nuts.
618
kcal
Calories
28
g
Fat
83
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 oz. BAKER'S Unsweetened Chocolate, 1/4 cup butter, 1 cup sugar, 2 eggs, and more.
Yes, Chocolate Easter Brownie Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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