Zutaten für Brownie Kiss Cupcakes
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- Vanilla Extract
- 1 cup all-purpose flour
- Baking Cocoa
- 1 teaspoon baking powder
- ½ teaspoon salt
- Milk Chocolate Kisses
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Zubereitung von Brownie Kiss Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 cup all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fill each muffin cup about ⅔ full with batter.
- Place one Hershey's Kiss (or similar chocolate candy) upside down in the center of each cupcake.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (don't overbake!).
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
98g
Fat
29g
Carbs
11g
