Mini Brownie Cupcakes
3
Points®
Temps total: 22 min • Préparation: 7 min • Cuisson: 15 min • Portions: 36 • Difficulté: Facile
There is just the right amount of chocolate in these cupcakes, and they are ready in just 22 minutes. Serve these as directed with a dusting of powdered sugar or top them with a dollop of whipped topping and sprinkles or fresh fruit. And have fun with the flavors. Here are a few options: For chocolate peanut butter, combine 1 tablespoon of chocolate powdered peanut butter with 2 1/4 tsp water; spread over the cupcake and top with a banana slice. For strawberries and cream, top with 1 1/2 tablespoons light whipped topping and a strawberry slice. For creamy chocolate chip, top with 1 1/2 tablespoons light whipped topping and sprinkle with 1 teaspoon of mini chocolate chips.
Ingrédients
Regular brownie dry mix
21 oz
Water
½ cup(s)
Unsweetened applesauce
½ cup(s)
Egg whites
2 serving(s), large, lightly beaten
Powdered sugar (confectioner's)
1 tbsp(s)
Instructions
1
Preheat oven to 350ºF. Line 36 mini muffin tin holes with mini cupcake wrappers.
2
In a large mixing bowl, combine brownie mix, water, applesauce, and egg whites. Mix 50 times with a wooden spoon (use 50 strokes); do not under or over mix. Pour brownie mixture into prepared muffin tins, about 1 tablespoon per hole.
3
Bake cupcakes until a tester inserted in center of a cupcake comes out clean, about 12 to 15 minutes. Remove from oven and cool completely; remove cupcakes from pan. Before serving, dust with powdered sugar.
4
Serving size: 1 cupcake
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