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Brownie Cupcakes

Is it a brownie? Is it a cupcake? It’s both! Surprise your guests with a delicious chocolate brownie in the shape of a cupcake with nuts on top.

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories260
Calories from Fat150
Total Fat17 g26% DV
Saturated Fat7 g35% DV
Trans Fat0 g
Cholesterol65 mg22% DV
Sodium105 mg4% DV
Total Carbohydrates25 g8% DV
Dietary Fiber1.0 g4% DV
Sugars18 g
Protein3 g
Vitamin A8% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron8% DV
  Amount Per Serving % DV *
Calories260
Calories from Fat150
Total Fat17 g26% DV
Saturated Fat7 g35% DV
Trans Fat0 g
Cholesterol65 mg22% DV
Sodium105 mg4% DV
Total Carbohydrates25 g8% DV
Dietary Fiber1.0 g4% DV
Sugars18 g
Protein3 g
Vitamin A8% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron8% DV
  • 1 cup butter or margarine (2 sticks)
  • 1/2 cup HERSHEY'S Cocoa
  • 1 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1-1/3 nuts chopped , divided

Directions

  • 1. Heat oven to 350°F. Line 2-1/2-inch muffins cups with paper or foil bake cups.
  • 2. Place butter in large microwave-safe bow. Microwave at HIGH (100%) 1-1/2 minutes or until melted. Add cocoa; stir until smooth. Add brown sugar and granulated sugar; stir with spoon until well blended. Add eggs and vanilla; beat well with spoon. Add flour and 1 cup nuts; stir until well blended.
  • 3. Fill prepared muffin cups about 2/3 full with batter. Sprinkle about 1 teaspoon remaining nuts over top of each.
  • 4. Bake 22 to 25 minutes or until tops are cracked and feel firm (will be moist inside). Cool in cups on wire rack about 15 minutes. Remove from cups. Cool completely. 18 cupcakes.

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