Christmas Treat: Brownie Cupcakes
- 14 tbsp Cocoa Powder
- 3/4 cup melted Butter
- 3 tbsp Vegetable Oil
- 2 cups Sugar
- 3 Eggs
- 2 tsp Vanilla
- 1 cup flour
- 1 cup walnuts or pecans (optional)
- 1-1/2 cups finely crushed animal cracker cookies
- 1/3 cup sugar
- 6 tbsp melted butter
- Icing sugar for decoration
Level of difficulty Easy
Preparation time 10mins
Cooking time 12mins
Cost Average budget
Heat oven to 350F. Lightly grease or line mini muffin tins.
Beat cocoa, 3/4 cup butter, oil and 2 cups sugar with a mixer until smooth. Add eggs one at a time. Beat in vanilla with last egg. Mix in flour until just incorporated. Fold in nuts, mixing just enough to evenly distribute.
Combine animal crackers, 1/3 cup sugar and 6 tbsp butter in a bowl. Mix until well blended and then press into the bottom of each muffin cup (about 1/2-1 tsp. Pour the brownie batter into muffin tins, filling 3/4 full.
Bake until toothpick test is clean, about 25-35 mins. Cool completely on wire rack. Once cool, you can dust icing sugar over the tops to decorate a bit (using a flour sifter or wire mesh sifter).
Switch up option: If you like liqueur, you can try making Irish Cream Brownies. Make the brownies following the recipe. Once cooked, but still hot, use a toothpick to poke several tiny holes in the top of the brownie. Use a pastry brush to brush a light coating of Irish Cream (or other coffee liqueur if you like) over the top. As they cool the liqueur will absorb, and are absolutely divine!
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.
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