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Heart Brownie Cupcakes

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Heart Brownie Cupcakes
  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 24
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Wow! Brownie mix baked in muffin cups and sprinkled with powdered sugar. You can do it!
Updated Jul 21, 2010

Ingredients

  • 1 box Betty Crocker™ fudge brownie mix
  • Water, vegetable oil and eggs called for on brownie mix box (for fudge or cakelike brownies)
  • 1 to 2 tablespoons powdered sugar

Steps

  • 1
    Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make brownie batter as directed. Fill each baking cup with about 2 level measuring tablespoonfuls of batter.
  • 2
    Bake 18 to 22 minutes or until toothpick inserted in center comes out almost clean. Do not overbake. Cool in pan 20 minutes. Carefully remove paper baking cups from muffins; cool upside down about 15 minutes or until completely cool.
  • 3
    Cut small heart out of paper. Place on bottom of cupcake. Sprinkle with powdered sugar. Carefully remove heart. Repeat with remaining cupcakes.

Tips from the Betty Crocker Kitchens

  • tip 1
    Don't have enough muffin cups? Just cover and refrigerate batter in the mixing bowl while the first pan is baking. An extra minute or two for baking the second batch may be needed.

Nutrition

110 Calories, 4g Total Fat, 1g Protein, 18g Total Carbohydrate, 13g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
110
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
80mg
3%
Potassium
60mg
2%
Total Carbohydrate
18g
6%
Dietary Fiber
0g
0%
Sugars
13g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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