Ghuguni Recipe checks all the boxes for me. It is vegan, gluten-free, protein-rich and easy to make. A simple side dish that can be served as a snack too. Try making this yum curry and you will fall in love with it!
Hershey’s Brownie Cupcake
I baked these delicious Hershey’s Brownie Cupcakes for our anniversary.
Walnuts and chocolate both hubby’s favourites and the kids had their Chocolate and Walnuts Brownie Cupcake.
Brownie Cupcakes
Actually, the day began with me not feeling so good there were some tests that were due and I was frankly worried.
So I did not think I will be baking! In fact, we had taken the family out for the celebratory dinner one day early.
In the evening I wanted to bake as I was given the all-clear signal and when I was searching for brownies this recipe from Hershey’s was something I wanted to try.
Simple one bowl recipe, as the recipe calls, use a spoon to beat your batter and you have one spatula-less to wash. Call me lazy or whatever I like to be out of the kitchen as soon as possible. By the way, I have used Malaysian cocoa powder it gives you a very dark chocolate colour but the taste is awesome. I will next time use white sugar with the cocoa. Perfect for the BM theme Let them eat Brownies.
The other brownies that I have tried are Whole-Wheat Brownies, Brownies, Quick Fix Microwave Brownie(Egg-Less), Triple Joy Brownies.
Brownie Cupcakes
Brownie Cupcake
Simple yet delicious Chocolate and Walnut Brownie Cupcakes
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Servings: 18 muffins
Calories:
Ingredients
- 227 grams Butter
- 1/2 cup Cocoa Powder I have used Malaysian cocoa
- 1 cup brown sugar packed
- 1/2 cup Sugar
- 3 eggs
- 1 tsp Vanilla Essence
- 1 cup Maida/APF
- 1/4 tsp Baking powder
- 1-1/3 nuts chopped divided (I used walnuts)
Instructions
- Heat oven to180°C/ 350°F.
- Line 2-1/2-inch muffins cups with paper liners.
- In a large microwaveable bowl melt the butter on 100% power (Took me 45seconds).
- Stir in the cocoa until smooth with spoon.
- Next tip in both the sugars and stir till blended.
- Beat in the eggs and vanilla.
- Fold in the flour, baking powder and 1 cup nuts; stir until well blended.
- Fill the muffin cups about 2/3 full with batter.
- Sprinkle remaining nuts over top of each.
- Bake 22 to 25 minutes or until tops are cracked and feel firm (will be moist inside).
- Cool in muffin tray on wire rack about 15 minutes.
- Remove from muffin cups and cool completely.
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Vaishali says
The brownie cup cakes look like a treat , I am sure you guys must have had a nice treat . Best wishes on your anniversary , may you rock together .
Liz says
My family loves brownies AND chocolate cupcakes! These are the best of both worlds 🙂
ArchanaPotdar says
Thanks
sushma says
Brownie cupcakes looks so tempting.
Jayanthi says
Hmm I was wondering what is giving this dark color. I’m curious about the malaysian cocoa powder now…Best wishes for your anniversary. Glad everything turned out good
Ritu Tangri says
Wow! these brownie cupcakes look amazing. Just want to grab these.
Jayashree says
I like quick and easy recipes too. This one sounds easy and looks delicious.
Mayuri Patel says
A bit delayed but wishing you both a very happy life together. Brownie Cupcakes is an awesome idea. Looks so yummy.
Veena Krishnakumar says
Looks irresistible arch!!
Priya Srinivasan says
Wow arch, too good, that dark color of the cupcakes are too tempting!!!
Chef Mireille says
what a rich looking brownie and Happy Anniversary
Sapana says
Brownie cupcakes look super yummy.
Gayathri Kumar says
Walnut in brownies are match made in heaven. This brownie in form of cupcake looks absolutely yum. Happy belated anniversary Arch.