Brownie Cupcakes Recipe (2024)

FAQs

Why did my brownies stick to cupcake liners? ›

Some batters are very high in sugar, which can caramelize against a paper wrapper (or a metal pan, for that matter) and stick, while others are simply very delicate in texture. Batters that are relatively low in fat also tend to stick more than higher fat recipes.

The liners do not have to be sprayed down or lined with grease they will just peel off the cupcake once it's baked.

If you love always soft, icing covered, extra sweet cakes desserts, then cupcakes. Brownies are more thick and can be soft or hard. If you hate hard food, stick with cupcakes because all of them will be the same.

Though making brownie batter in advance is possible, it has to be done in a specific way to prevent spoiling. Because most brownie recipes call for eggs, the batter shouldn't sit out for longer than two hours before baking.

Nope! The baking cups are already pre-coated and they do not need to be greased! HOW FULL SHOULD I FILL THE CUP? This depends on the batter but for your typical fluffy cake batter, you want to fill the cup about 1/2 way to have the cupcake just below the rim of the cup.

The method: Many bakers advocate for using two papers to double-line your cupcake pan, which supposedly helps the cupcakes bake more evenly and allows the papers to retain their color for a prettier presentation.

Nope! The grease is for the cupcake batter to not stick to the pan, and the liners do the exact same thing, so you don't have to grease the paper liners as well.

Another is, the ratio of the ingredients could be off. So, too much flour but not enough baking powder for it to rise properly. Or a lot of sugar, eggs, and cocoa powder and little baking powder, making it more similar to that of a brownie recipe.

Many brownie recipes don't contain baking powder or baking soda; these recipes tend to be for the dense, sometimes chewy, kind. Cakelike brownies usually contain a leavening agent, which helps give them their fluffy texture. The technique you use also makes a difference in the texture of the final product.

This makes chocolate cake higher in calories, fat, sugar, and carbohydrates. Therefore, brownies are better for you than chocolate cake. Of course, these numbers will vary based on the ingredients used to make both brownies and cake so be sure to check the nutrition label whenever deciding between two dessert options.

Are brownies better with oil or butter? ›

In brownies, both butter and oil will offer a moist, tender texture, but only butter will give the dish the aeration needed for rising brownies well. If you use a cake brownie, butter is a better option because it helps rise the batter. For denser, fudge type brownies, oil is permissable.

Nothing drastic will happen, but your brownies won't be as cakey. Fudgy brownies don't use leavening. You could probably pour the batter into a pan, cover it, and stick it in the fridge for several hours, and end up with the same results.

Flavor-wise, the ones baked from refrigerated batter did taste a little more intense — richer, more chocolate-y.

To prevent cupcakes from sticking to paper liners, you can use non-stick liners, lightly grease the liners with cooking spray or butter, and avoid overfilling the liners with batter.