Dessert

Brownie Cupcakes

Coffee-spiked brownie mix bakes up into fudgy cupcakes — vanilla frosting and caramel topping make ’em even better.

Yields

12 - 12 serving

Total Time

Prep Time

Cook Time

Ingredients

  • 2 tbsp. instant coffee granules
  • 1/4 c. warm water
  • 1 (18.4-oz.) package family-size chocolate fudge brownie mix
  • 3 eggs
  • 1/2 c. oil
  • 1 c. butter
  • 3 c. confectioners' sugar
  • 1 tbsp. milk
  • 1/2 tsp. vanilla extract
  • 1/4 c. caramel sundae topping

Instructions

Heat oven to 350 degrees Fahrenheit. Line 12 muffin cups with cupcake liners. Dissolve coffee granules in water. Add brownie mix, eggs, and oil; on medium speed, beat two minutes. Divide among liners.

Bake 22 to 25 minutes or until pick inserted in centers comes out with moist crumbs. Cool five minutes. Transfer to rack; cool. Beat butter until smooth. On low speed, gradually beat in sugar. Add milk and vanilla; beat until fluffy. Pipe over cupcakes; drizzle with topping.

Per Serving: Calories: 533 Protein: 4 grams Fat: 28 grams (11 grams saturated) Cholesterol: 89 milligrams Carbohydrates: 74 grams Sodium: 322 milligrams Fiber: 2 grams Sugar: 61 grams 

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.