Best Espresso Dark Brownie Cupcakes Peanut Butter Fudge Frosting Recipes

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ESPRESSO CUPCAKES



Espresso Cupcakes image

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 18 cupcakes

Number Of Ingredients 14

6 tablespoons unsalted butter, softened, plus more for buttering
3 tablespoons instant espresso powder
3/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
1 large egg, at room temperature
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder, plus more for garnish
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1/3 cup well-shaken buttermilk
1/2 cup prepared hot fudge sauce
1 1/2 cups cold heavy cream
18 chocolate-covered espresso beans, for garnish

Steps:

  • Position a rack in the center of the oven and preheat to 325 degrees F. Lightly butter 18 oven-safe espresso cups and put them on a baking sheet.
  • Put 2 tablespoons of the instant espresso powder in a large mixing bowl and stir in 1/4 cup hot water. Stir until the espresso powder is dissolved. Reserve.
  • In a large mixing bowl, use a hand mixer to beat together the butter and sugar at medium-high speed until pale and fluffy, 2 to 3 minutes. Add the vanilla extract and egg and beat until well combined.
  • Sift together the flour, cocoa powder, baking soda, baking powder and salt in a large mixing bowl.
  • In the bowl that has the dissolved espresso, whisk in the buttermilk and 1/4 cup of the prepared hot fudge sauce. At low speed, add the flour mixture to the creamed butter mixture in three additions, alternating with the espresso mixture. Begin and end with the flour mixture and mix until just combined.
  • Spoon the batter into the prepared espresso cups, filling each about halfway full (about 2 tablespoons per espresso cup). Bake until a cake tester inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Set the baking sheet onto a cooling rack and cool completely.
  • Meanwhile, place the heavy cream in a large mixing bowl and use a hand mixer to whip until it holds soft peaks. Refrigerate until ready to use.
  • Dissolve the remaining 1 tablespoon instant espresso in a small mixing bowl with 2 tablespoons hot water. Whisk in the remaining 1/4 cup hot fudge sauce. Spread evenly onto the cooled cupcakes, about 1 teaspoon per cupcake. Cover the top of each cupcake with whipped cream and a light dusting of cocoa powder, and garnish with a whole chocolate-covered espresso bean.

FUDGE BROWNIES WITH ESPRESSO FROSTING



Fudge Brownies with Espresso Frosting image

Provided by Food Network

Time 30m

Yield 18 servings

Number Of Ingredients 8

1 box fudge brownie mix
1/2-cup vegetable oil
1/4-cup water
2 large eggs
1 Tbs. instant coffee powder
1/2-cup semisweet chocolate chips
1 can cream cheese frosting
1 shot strongly brewed espresso coffee, cooled or coffee-flavored liqueur accompaniments, coffee ice cream or chocolate covered espresso beans

Steps:

  • Preheat the oven to 350 degrees F. Coat the bottom of a 13 x 9 baking pan with non-stick spray and set aside. In large bowl, combine the brownie mix with the oil, water, eggs, and espresso. Stir vigorously with a wooden spoon until well combined. Fold in the chips into the batter. Spread the brownie batter in the greased pan and bake for 30 minutes. Remove from oven and allow to cool completely.
  • To make the frosting: Combine the cream cheese frosting and espresso in a bowl and stir with a wooden spoon until smooth. Spread the frosting over the cooled brownies, chill until set, and cut into squares. Serve with coffee ice cream and/or chocolate covered espresso beans.

BROWNIE CUPCAKES WITH PEANUT BUTTER FROSTING



Brownie Cupcakes with Peanut Butter Frosting image

Enjoy the classic combo of peanut butter and chocolate with these quick-fix brownie cupcakes!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 12

Number Of Ingredients 6

1 box Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
Betty Crocker™ Decor Selects candy sprinkles, nonpareils or colored sugars, if desired
1 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16 oz container)
1/3 cup peanut butter
2 to 3 teaspoons milk

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. Make brownie batter as directed on box. Fill cups about 3/4 full (about 1/4 cup each).
  • Bake 25 to 28 minutes or until toothpick inserted near edge comes out almost clean. Cool 5 minutes; remove from pan. Cool completely.
  • In small bowl, mix all frosting ingredients until smooth and spreadable. Spread frosting over brownies; sprinkle with candy sprinkles. Store tightly covered.

Nutrition Facts : Calories 310, Carbohydrate 45 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 210 mg, Sugar 32 g, TransFat 1/2 g

PEANUT BUTTER AND DARK FUDGE BROWNIE CUPCAKES (MIX)



Peanut Butter and Dark Fudge Brownie Cupcakes (Mix) image

This is just a recipe I came up with when I was in the mood of tinkering a little, rather than following a recipe. Even people who like peanut butter have told me this is VERY peanut buttery, so you've really got to love it for this recipe!

Provided by brokenburner

Categories     Dessert

Time 45m

Yield 1 cupcake, 18 serving(s)

Number Of Ingredients 9

1 (19 7/8 ounce) box dark fudge brownie mix (Duncan Hines)
2 eggs
1/2 cup milk
1/2 cup crunchy peanut butter
1/4 cup water
1/4 cup water
2 cups powdered sugar
3 tablespoons creamy peanut butter
peanut brittle or chopped peanuts

Steps:

  • For the cupcakes:.
  • Preheat oven to 350°F.
  • Combine the brownie mix, eggs, and milk in a bowl, and mix until combined. Add the peanut butter and mix until incorporated. If the batter is too thick, add the water.
  • Spoon the batter into paper-lined cupcake tins. Bake for 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool.
  • For the frosting:.
  • Whisk together the water and powdered sugar; once combined, add the peanut butter and mix until smooth. Spread on cooled cupcakes, and top with peanut brittle or chopped peanuts if desired.

ESPRESSO CUPCAKES



Espresso Cupcakes image

Love coffee? Here's the fudgy cupcake to make your tastebuds smile.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 24

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 tablespoon instant espresso coffee powder
1 container (8 oz) mascarpone cheese
2 teaspoons milk
2 teaspoons instant espresso coffee powder
1 cup powdered sugar
1 teaspoon instant espresso coffee powder
1 container Betty Crocker™ Whipped milk chocolate frosting
Chocolate-covered espresso beans, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • Make batter as directed on box; gently stir in 1 tablespoon espresso powder just until blended. Divide batter evenly among muffin cups. Bake and cool as directed on box for cupcakes.
  • In medium bowl, beat mascarpone cheese, milk, 2 teaspoons espresso powder and the powdered sugar with electric mixer on medium speed until smooth. Spoon mixture into decorating bag fitted with 1/4-inch (#9) writing tip.
  • To fill each cupcake, insert tip of bag into center of cooled cupcake; gently squeeze bag until cupcake expands slightly but does not burst (each cupcake should be filled with about 1 tablespoon filling).
  • Stir 1 teaspoon espresso powder into the frosting. Spoon frosting mixture into decorating bag fitted with 3/4-inch (#824) star tip. Pipe over tops of cupcakes. Garnish with espresso beans. Store covered in refrigerator.

Nutrition Facts : Calories 210, Carbohydrate 28 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 200 mg, Sugar 19 g, TransFat 1/2 g

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