Cappuccino Bon Bon Cupcakes 1 Pkg. Family Size Brownie Mix 2 eggs 1/3 cup water 1/3 cup oil 1 1/2 Tbls. instant coffee 1 tsp. ground cinnamon Whipped Topping/cinnamon 1 small 2" or large cupcake liners
Preheat oven to 350. Place cupcake liners on cookie sheet. Combine first 6 ingredients. Fill small liners with 1 Tbls. filling and Bake 12-15 minutes. Fill large liners with 1/4 cup of filling Bake 15-20 minutes.
1 package (19.8 ounces) brownie mix, plus ingredients to prepare cake- like version of mix
3 cups frozen whipped topping, thawed, divided
1 can (21 ounces) cherry pie filling, divided
1/4 cup sliced almonds, toasted*
1. Heat oven to 350є. Grease and flour two 9-inch round cake pans. Prepare brownie mix according to package directions for cake-like version.
2. Divide batter evenly between pans. Bake 18 to 20 minutes. Do not overbake. Cool 10 minutes. Remove from pans to wire racks to cool completely.
3. Place one brownie layer on serving plate. Top with 2 cups of the whipped topping, spreading to within 1/2 inch of the edge. Spread 1 cup cherry pie filling over whipped topping. Top with second brownie layer. Spread remaining cherry pie filling over top to within 1/2 inch of edge. Dollop or pipe remaining 1 cup whipped topping around edge of torte. Sprinkle toasted almonds over top. Yield: 12 servings.
1 package double chocolate deluxe brownie mix -- (Pillsbury) 1/2 teaspoon baking powder 1/2 cup milk 1/4 cup butter, melted 1 teaspoon anilla 1 1/2 cups water 1 1/2 teaspoons instant coffee granules 1 cup canned deluxe fudge frosting -- pillsbury whipped cream or vanilla ice cream
Heat oven to 350ºF. Spray an 9 or 8 inch square pan with nonstick cooking spray. In large bowl, combine brownie mix and baking powder, mixing well. Add milk, butter, vanilla and chocolate syrup from packet in brownie mix; mix well. Spread in greased pan. Bring water to a boil in medium saucepan. Add espresso granules and stir to dissolve. Add frosting; cook and stir over low heat until melted and smooth. Slowly pour over batter in pan. DO NOT STIR.
Bake at 350ºF for 40-45 minutes or until edges are bubbly and cake begins to pull away from sides of pan. top may appear shiny in spots. Cool for 30 minutes. Serve warm or chilled with whipped cream. Store in fridge.
1 package (19.5-21 ounces) fudge brownie mix (plus ingredients to make cake-like brownies) 2 squares (1 ounce each) white chocolate for baking 2 tablespoons milk 1 package (8 ounces) cream cheese, softened 1/4 cup powdered sugar 1 cup thawed, frozen whipped topping 1/4 cup cherry or seedless raspberry preserves Chopped nuts or grated chocolate (optional)
Preheat oven to 325°F. Spray Nonstick Cake Pan with nonstick cooking spray. Prepare brownie mix according to package directions for cake-like brownies; pour batter into pan, spreading evenly. Bake 38-40 minutes or until Cake Tester inserted in center comes out with some moist crumbs attached. Cool 20 minutes; invert onto Stackable Cooling Rack and remove pan. Cool completely.
Place white chocolate and milk in Small Batter Bowl. Microwave on HIGH 1 minute; stir until chocolate is melted and mixture is smooth. Microwave an additional 10-20 seconds if necessary. Cool slightly. In Classic Batter Bowl, combine cream cheese and powdered sugar; mix well. Gradually stir in white chocolate mixture; mix until smooth. Fold in whipped topping. Attach desired tip to Easy Accent® Decorator. Fill with 1/2 cup of the cream cheese mixture; set aside for garnish.
Spread preserves evenly over cake. Frost cake with remaining cream cheese mixture. Pipe a decorative border around edge of cake using decorator. Garnish with chopped nuts or grated chocolate, if desired. Refrigerate until ready to serve.
Cocoa Meringue Brownie Torte For the meringue: 4 egg whites (room temp fresh eggs) 3 Tablespoons white sugar 1 Tablespoon white vinegar 2 Tablespoons cocoa powder For the brownie layer: 1 box of brownie mix (your favorite) plus the ingredients to make the brownies 1 small jar of seedless raspberry preserves For the topping: One-half cup grated chocolate One-quarter cup whipping cream One-half pint of fresh raspberries Instructions: You'll need a clean cookie sheet and parchment paper to bake the meringue. Spray cookie sheet with a little oil and spread a piece of parchment paper on top cut to approx the size of your cookie sheet. Now make the meringue. Whip egg whites on high until soft peaks form. Slowly add sugar until stiffer peaks form. While mixer is running, drizzle in white vinegar. Mix a bit more and egg whites will become shiny and stiff. At the last minute, sprinkle in cocoa powder and do your final mix to incorporate the cocoa. Use your 10-inch springform pan to make the torte, so take the ring off to use as a measure for the size of the meringue. Place ring on the middle of the cookie sheet. Spread the meringue from the bowl inside the ring. It should be about 1 inch thick. Lift the ring and wash it off. Bake the meringue at 225 degrees for one and a quarter hours. The meringue should dry out and be slightly crisp. A little moisture is fine. Don't be tempted to open the oven until your timer buzzes or you risk ruining your meringue. Cool your meringue for about 10 mins and carefully peel it from the parchment paper. Set aside. Bake the brownies in the 10-inch springform pan. Follow the cooking directions on the brownies for a 9-inch pan and watch them in the last couple of mins so they don't over bake. The timing should be just about right.Let the brownies cool and then remove the ring from the pan. Place the brownies on your dessert tray. Spread the top of the brownies with a generous helping of raspberry preserves. Three to four tablespoons ought to do it. Place the meringue, flat side down, on top of the brownies covered in raspberry preserves. Heat chocolate and whipping cream until very warm. Stir constantly until chocolate is just melted. While its warm, spread the chocolate over the top of the meringue. You can wave it over in a squiggle pattern any way you like. Decorate with a scattering of fresh raspberries.
Ooey gooey! Scrumptious cupcakes oozing chocolaty goodness will satisfy even the pickiest chocolate lover.
Prep Time:10 min Start to Finish:30 min Makes:12 cupcakes
1/2 cup semisweet chocolate chips 1/2 cup butter or margarine 3 eggs 3 egg yolks 1 package Betty Crocker Supreme brownie mix (with chocolate syrup pouch) About 1/2 cup Betty Crocker stars, confetti or critters decors
Heat oven to 400F. Grease 12 muffin cups (2 3/4x1 1/4 inches). In medium microwavable bowl, microwave chocolate chips and butter uncovered on High 45 to 60 seconds or until melted and mixture can be stirred smooth.
In large bowl, beat eggs and egg yolks with wire whisk or electric mixer until foamy. Reserve chocolate syrup pouch from brownie mix. Gradually beat dry brownie mix into egg mixture until well blended. Gently stir in melted chocolate mixture. Fill muffin cups half full of brownie mixture; top each with 1/2 teaspoon decors. Top with remaining brownie mixture.
Bake 11 to 14 minutes or until edges are set. DO NOT OVERBAKE. Centers will be soft. Cool 2 minutes.
Loosen each cupcake with knife; turn upside down onto heatproof tray or cookie sheet. To serve, place cupcake on plate; drizzle with reserved chocolate syrup and top with additional decors.
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