Thursday, April 9, 2009

Is it a Cupcake? A Candybar? A Brownie?



It's a Brownie Surprise! Someone, who will go unnamed (Alex!), said that it sounds like something you leave for someone in the toilet. I will tell you that he "pounded" the brownie surprise without problem so the name couldn't have thrown him off too much. I found the basis for the recipe on the Better Homes and Gardens website. These cupcakes were SO easy to make and they were actually really good. I always defined myself as a mediocre baker but the more I bake it seems like things are starting to look up for me in the baking world.

Here's the recipe from Better Homes and Gardens, the italicized items are the items that I changed:

Ingredients
1 - 21 oz. pkg. fudge brownie mix (I used Duncan Hines, it's only 19.75 ounces but no biggie)

Miniature-sized chocolate candy bars ( you need one for each cupcake, about 12, and then I used a few to top the cupcake)

Marshmallow Frosting (see recipe below) The recipe calls for a can of white frosting but I wanted something homemade and not as sweet, the marshmallow frosting was perfect.

Directions
1. Preheat the oven to 350 degree F. Line twelve to fifteen 2-1/2-inch muffin cups with paper bake cups. Prepare the fudge brownie mix according to package directions. Spoon 1 tablespoon of the batter into each paper bake cup. Place a miniature-size candy bar or mint cream in each cup. Divide the remaining batter among the cups.

2. Bake in the preheated oven for 22 minutes. Let cool in pans on a wire rack. Cupcakes may dip slightly in center almost every single one dipped or collapsed, this is where the frosting helps). Frost with vanilla frosting (make sure to let the cupcakes cool COMPLETELY if you're using the marshmallow frosting as it will melt, I learned the hard way) and, if desired, sprinkle with decorative candies (I made Snickers, Twix and Milky Way. Rather than sprinkle with candies I cut up a mini-candy and put it on top of the frosting to show what was hidden inside.) Makes 15 cupcakes.

Marshmallow Frosting
2 sticks of butter ( at room temp.)
1 cup of confectioners sugar
1/4 teaspoon vanilla extract
1 - 7 ounce tub of marshmallow cream

In a large mixing bowl, beat the butter until creamy
Beat in one fourth of the sugar until fluffy, then repeat with the remaining sugar
Beat in vanilla, then stir in the marshmallow cream until well blended.


I think the frosting tastes similar to vanilla ice cream. It's not too sweet and has a great flavor.

Here are some of my final products:


5 comments:

  1. Those cuppycakes were amazing! Thanks!

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  2. Those cupcakes look divine.My kids would love them.

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  3. These were totally tasty! Thanks again!

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  4. oh man.. that's my hubby for you. geesh.

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