Tag Archives: brownie

Day 210 – Half Baked Cupcakes

26 Feb

Ok, let’s be real.  Nothing says, “getting you over hump day” like some Ben & Jerry’s.  Nothing.  Although, to be fair, Ben & Jerry’s can and should be enjoyed often.  At least, that’s my opinion.  So, I couldn’t resist these Half Baked Cupcakes (recipe below from Mayhem in the Kitchen)!

Brownie-Cupcake     Mini-Brownie

The cupcakes are dense and chewy on the bottom with a serious crunch on the top. They taste a lot like a brownie. Not an overly fudgy brownie. But definitely a brownie.

Note: A toothpick tester won’t give accurate results for this cupcake. Like a brownie, you wanna take it out before it’s completely dry, otherwise they’ll be tough.


The frosting is thick. A lot like cookie dough in every way possible. It’s sugary with brown sugar and lots and lots of mini chocolate chips!

Half-Baked     Mini-Half-Baked

Together it’s just sugary and chocolatey and sinful!! I need a big glass of milk now. Like….a huge one!! But I feel like a kid. Indulging in a brownie with cookie dough ice cream on top. Way too much sugar, but way too yummy to pass up!

Half-Baked-top     Mini-Half-Baked-top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 4.5
  • TOTAL: 19.5


Half Baked Cupcakes (recipe from Mayhem in the Kitchen)


  • 1 cup unsalted butter
  • 6 oz baking chocolate (6 squares)
  • 4 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 8 eggs (large)
  • 2 cups ultragrain flour
  • 4 tablespoons cocoa powder
  • 1 1/2 cup chocolate chips
  • 1/8 tsp salt


  • 2/3 cups salted butter (at room temperature)
  • 1/2 cup dark brown sugar (packed)
  • 1/2 cup ultragrain flour
  • 1 1/2 cup powdered sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon molasses
  • 2 tablespoons half and half
  • 1 cup mini chocolate chips

For directions visit Mayhem in the Kitchen.

*Tomorrow: Fluffernutter Cupcakes*

Day 185 – Fudge Brownie Cupcakes with Peanut Butter Frosting

1 Feb

Alright.  I wanna start February off strong.  Are you ready?  Fudge Brownie Cupcakes with Peanut Butter Frosting (recipe below from Sally’s Baking Addiction).  I mean.  Yum, right?  Right!

Brownie-Cupcake     Mini-Brownie-Cupcake

The cupcakes are extremely crumbly but not too dry. They are very fudgy in consistency and in taste. A dark cupcake. Makes you want ice cream. Or milk.


The frosting is smooth and creamy. Nice and fluffy too. It has a strong peanut butter flavor with just a hint of sweetness. But, like the creamiest peanut butter ever. Not thick and sticky like regular ole peanut butter.

Brownie-with-PB     Mini-Brownie-PB-Cupcake

It’s as simple as the title. This is a fudge brownie with peanut butter frosting. If you don’t like either of those, you won’t like this. If you love both of them, you will LOVE this. It’s sweet, it’s simple. It’s fudgy and peanut buttery. Not a complex cupcake by any means. But simple, guaranteed goodness.

Brownie-with-PB-top     Mini-Brownie-PB-Cupcake-top

Note: I have to tell you, I love Sally’s Baking Addiction! I haven’t found a single recipe on there that I didn’t like. And, my hubby uses a few of her recipes too, and loves them! So, if you haven’t checked it out yet, make sure you do!!

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 4
  • Ease of Making: 4
  • TOTAL: 19.5


Fudge Brownie Cupcakes with Peanut Butter Frosting (recipe from Sally’s Baking Addiction)

Brownie Cupcakes

  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup light brown sugar
  • 1/2 cup cocoa powder
  • 1 Tablespoon vanilla extract
  • 2 large eggs
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2/3 cup all-purpose flour

Peanut Butter Frosting

  • 1 cup creamy peanut butter
  • 1 cup confectioners’ sugar
  • 5 Tablespoons unsalted butter, softened to room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1/3 cup heavy cream

For directions visit Sally’s Baking Addiction.

*Tomorrow: Caramel Cupcakes*

Day 78 – Blackout Cupcakes

17 Oct

Chocolate.  Stuffed with chocolate.  Topped with chocolate.  Sprinkled with chocolate.  Then drizzled with chocolate.  Hmmmmm…let me think about it.  YES!!!!  Please, yes!!!!  Enjoy the tip video, then check out the cupcakes.

They may just kill me, but I have to try these Blackout Cupcakes (recipe below from Cookies & Cups)!

Blackout-Cake     Mini-cake

This is a thick, moist chocolate cupcake. The mini is a good interpretation, which is always fun!  Yummy chocolate cake. It’s dark, but not bitter.

Cupcake-w-Brownie-filling      Mini-w-Brownie-filling

The filling is very thick!  And, it tastes exactly like brownie batter…just sayin’.


The ganache is thick, would definitely be easier to spread on than it was to pipe, but it works.  It is a creamy semisweet flavor all the way.

Blackout-Cupcake-above     Mini-Blackout-Cupcake

This is exactly what the name says. Blackout. Not for the faint of heart. Or for anyone who doesn’t LOVE chocolate. Three very distinct chocolate flavors, all very standout. It’s almost a little salty, I think it’s the filling. But that’s not terrible, cause it’s chocolate. Stick-to-your-mouth chocolate cake. Makes me need a glass of milk. Again, not a bad thing, just sayin’.

Note: the minis just crumble when you “hole” them, so they’re not a great option.


(One more cause I couldn’t decide which angle I liked better!)

Scoring Sheet:

  • Cupcake Taste: 4.5
  • Frosting Taste: 4
  • Overall Taste: 4.5
  • Appearance: 5 (if you decorate like the writer suggests, it’s a full-on masterpiece)
  • Ease of Making: 2 (3 very distinct parts, but batter is crazy simple!)
  • TOTAL: 20


Blackout Cupcakes (recipe from Cookies & Cups)

Chocolate Ganache Frosting
    • 12 oz semi sweet chocolate, either chips or finely chopped
    • 1 cup heavy cream
    • 1 cup cake flour
    • 1/2 tsp salt
    • 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 cup cocoa powder
    • 1 cup granulated sugar
    • 1/2 cup vegetable oil
    • 1/2 cup brewed coffee
    • 1/2 cup buttermilk
    • 1 egg
    • 1 tsp vanilla
Brownie Batter Filling
    • 1/2 cup butter, room temperature
    • 1 cup dry brownie mix
    • 1 1/2 cup powdered sugar
    • 2 Tbsp heavy cream
  • Brownie pieces
  • chocolate chips
  • 3/4 cup milk chocolate, melted

For directions visit Cookies & Cups.

*Tomorrow: Banana Cupcakes with Peanut Butter Frosting*

Day 70 – Brownie Cupcakes with Pumpkin Cream Cheese Frosting

9 Oct

It’s officially into October now, so it’s perfectly acceptable to enjoy a Pumpkin dessert…or 2….or 12…but who’s counting?!

It’s no secret that I love brownies.  I mean, I love chocolate, so who’s surprised.  When I was a kid, I used to only put about 2/3 of the brownie batter in the actual pan.  The rest went into the living room with me and a spoon…

Did you do that too??

If you did (or know someone who did), you need to try these Brownie Cupcakes with Pumpkin Cream Cheese Frosting (recipe below from Sally’s Baking Addiction).

Brownie-Cupcake     Mini-Brownie-Cupcake

These cakes have the texture of a brownie, very dense and very moist!  They also taste like a dark, fudgy brownie. Not terribly sweet.


The frosting seems like it’s going to be rather thin, but it sits on the cupcakes quite well – wasn’t sliding off.  It is also very sweet and spicy (as in cinnamon/pumpkin spice, not cayenne…).

Cupcake-with-frosting     Mini-Cupcake-w-frosting

These are lovely.  My husband said, “Like pumpkin pie in your mouth, then you get chocolate at the end.” That’s a fairly accurate description. I said it was more like a pumpkin-filled chocolate pastry. Very enjoyable. These would be perfect for any holiday gathering. They look autumn-y, they’re super easy to put together and they are delicious!  Note: The minis are a nice version too, very accurate to the taste!

Scoring Sheet:

  • Cupcake Taste: 4 (I love brownies)
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 4.5 (batter is all in 1 bowl, my favorite kind!!)
  • TOTAL: 20


Brownie Cupcakes with Pumpkin Cream Cheese Frosting (recipe from Sally’s Baking Addiction)

Brownie Cupcakes

  • 4 ounces unsweetened or bittersweet chocolate, chopped (I used Ghirardelli)
  • 1/2 cup (1 stick) unsalted butter, cut into cubes
  • 1 and 1/4 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt

Pumpkin Cream Cheese Frosting

  • 4 oz cream cheese, softened to room temperature
  • 2 Tablespoons unsalted butter, softened to room temperature
  • 1/4 cup pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/4 tsp ground ginger, 1/4 tsp ground cloves, 1/4 tsp nutmeg (OR 3/4 tsp pumpkin pie spice)
  • 2 – 2.5 cups confectioners’, sifted
  • 1/4 cup flour (to thicken, as needed)
  • salt, to taste

For directions visit Sally’s Baking Addiction.

*Tomorrow: Caramel Macchiato Cupcakes*

Day 59 – Tea Cakes with Earl Grey Icing

28 Sep

I like tea…usually of the fruit variety, but I’m open to new things.  So, I was intrigued by these Tea Cakes with Earl Grey Icing (recipe below from Food Network).  And now that’s it’s slightly cooler outside, I can’t think of a better way to spend a Saturday – curled up on the couch (preferably with my dog), watching movies and eating cupcakes.  Excellent!

Tea-Cake     Mini-Tea-Cake

The cakes feel like they’re gonna be hard, but they are a lot like brownies on the inside.  Very gooey.  Not hard at all.  The full-size is a lot gooey-er (??) than the mini is and has a crispy top.  They taste like a brownie but they’re not too chocolatey or too dark.


The frosting is a lot like 7-minute frosting.  Maybe slightly thinner. (Note: I had to whisk for longer than the 5 minutes it calls for with my hand mixer to get it pipeable.)  It tastes a lot like Earl Grey, but not crazy black-tea flavored.  The lemon adds a nice, light hint.

Tea-Cake-w-Icing     Mini-Tea-Cake-w-Icing

The tea flavor seems like it’s gonna be overpowering at first, but the chocolate finishes off nicely.  They balance really well.  These cupcakes were meant to be mini cupcakes, so that’s what I’m mainly judging here, instead of the full-size as usual.  The minis balance better than the full-sized, but both are pretty good.  These would be great for an afternoon tea!!

Scoring Sheet:

– Cupcake Taste: 4

– Frosting Taste: 3.5

– Overall Taste: 4

– Appearance: 3.5

– Ease of Making: 4 (batter is super easy and the frosting is a typical egg-white frosting, not for easy, but not hard)

– TOTAL: 19

RECIPE (from Food Network)

For the Cupcakes:6 ounces bittersweet chocolate, chopped
2 sticks unsalted butter, cut into pieces
1 1/2 cups sugar
3/4 cup cake flour
1/2 teaspoon salt
4 large eggs
1/2 teaspoon vanilla extract

For the Icing:

1 cup sugar
4 large egg whites
1 teaspoon fresh lemon juice
Pinch of salt
2 bags Earl Grey tea

For directions visit Food Network.
*Tomorrow: Chocolate & Toffee Cupcakes*

Day 56 – Brownie Cupcakes with Cookie Dough Frosting

25 Sep

First, I gotta shout out to some very special people.  I missed it, but Happy (belated) Anniversary to my Aunt Nancy and Uncle Ted!  AND, a Happy Birthday to my Uncle Ted.  (Big week for them!!)  Hope it’s filled with lots of yummy things!!

thanksgiving pic with nana

This is my Aunt Nancy and I in the kitchen on Thanksgiving (about 3 years ago…) She is a huge part of the reason that I love to bake!!  Love you, Nana!!

Now, let’s talk about these insane cupcakes.  I mean.  Totally speaking my language with that name.  Brownie Cupcakes with Cookie Dough Frosting (recipe below from Cooking Classy).  Uummmmmm, yes!!  Brownies AND cookie dough.  Together?!  Not even a question.   These are happening.

Brownie-Cupcake     Mini-Brownie-Cupcake

The cupcakes are dense, but the minis are really dense!  Borderline tough.  The full-size sank because I took them out early – the recipe says to shorten the time for gooey-er cakes.  (It won’t matter once they’re frosted anyway!)  They taste exactly like a fudge brownie.  Ooey, gooey chocolatey brownie goodness.


The frosting is a buttercream consistency but with mini chips it isn’t pipeable.  (The recipe does note that if you’d like to pipe it, top the frosting with chips instead of mixing them in.)  It tastes like brown sugar cookie dough.  The chips are a nice way to break it up without being overpowering.

Brownie-w-Cookie-Dough     Mini-Brownie-w-Cookie-Dough

The cake brings out the salt in the frosting.  I might use unsalted butter and salt to taste next time, instead of using salted butter.  The mini is a little tough to eat, but not bad once the parts are together.  It does taste like a brownie topped with cookie dough, so if that sounds like your cup of…well…cake…then these are for you!

Scoring Sheet:

– Cupcake Taste: 4.5

– Frosting Taste: 3.5

– Overall Taste: 3.5 (the cakes are better without frosting, but it’s a good, fun dessert)

– Appearance: 4

– Ease of Making: 4 (brownie cakes are a no-mixer-required batter!)

– TOTAL: 19.5

RECIPE (from Cooking Classy)


    • 1 1/4 cups all-purpose flour
    • 1/4 tsp baking powder
    • 1/4 tsp salt
    • 1 cup granulated sugar
    • 1/2 cup packed light-brown sugar
    • 1/2 cup + 2 Tbsp cocoa powder
    • 3/4 cup butter, melted
    • 2 large eggs
    • 1 1/2 tsp vanilla extract
    • 2 Tbsp milk
Cookie Dough Frosting
  • 10 Tbsp salted butter, at room temperature
  • 1/2 cup packed light-brown sugar
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp molasses
  • 2-3 Tbsp cream or half and half
  • 1/2 cup all-purpose flour
  • 3/4 cup mini semi-sweet chocolate chips

For directions visit Cooking Classy.

*Tomorrow: Caramel Apple Cupcakes*

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