Community Pick
Cupcake Brownies Ww

photo by Jonathan Melendez



- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
- 3⁄4 cup all-purpose flour
- 1⁄2 cup brown sugar, plus
- 1 tablespoon brown sugar, firmly packed
- 3 tablespoons unsweetened cocoa
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup water
- 1⁄4 cup unsweetened applesauce
- 1⁄2 teaspoon cider vinegar
- 1 1⁄2 teaspoons margarine, melted
- 1⁄2 teaspoon vanilla extract
directions
- Preheat oven to 350°.
- In a bowl, stir together flour, brown sugar, cocoa, baking soda and salt.
- In a second bowl stir together remaining ingredients.
- Pour water mixture over flour mixture and,.
- Stir until batter is smooth.
- Pour into a nonstick 12 hole muffin tin coated with cooking spray.
- Filling until half full.
- Bake until toothpick inserted in center of cupcake comes out clean, 18 to 20 minutes.
- Remove from oven.
- Let stand 5 minutes then turn out onto rack to cool.
Reviews
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More a muffin than a brownie, but with a nice light chocolate flavoring, this has a slightly chewy texture and good flavor. Couldn't leave well enough alone after reading the reviews, so made my cocoa tablespoons "heaping" instead of level, and added 1/2 teaspoon of baking powder. They rose well, with nice crowns. Made 15 in my very old cupcake tins which top out at 1/4 cup liquid (so about 1/8 cup per muffin). Will make again! Will resist adding a few chocolate chips to each...well, maybe! Thanks for posting such a good recipe.
see 45 more reviews
Tweaks
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This was an awesome, chocolate treat and it really did not taste diety as the other reviewers mentioned. I did however use canola oil in place of the margarine, because im weirded out by margarine, its either butter or canola oil. I made this for my grandmothers birthday, she is currently on ww and im looking forward to her opinion. will make again for our family and use butter and choco chips. yummm. sorry for the indulgence. its okay to cheat now and then. Happy Baking!!!
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These are nice, moist cupcakes, especially considering how low in fat they are. I just can't stretch far enough to call them brownies, though; they seemed very cake-like to me (particularly like Recipe #7058), and I made sure I called them "cupcakes" and not "brownies" when referring to them, as they surely would have been judged under an entirely different set of rules by my "testers". :) I used Hershey's Special Dark cocoa to give them a little more chocolate "oomph", subbed canola oil for the melted margarine, and made them a little larger (my yield was 9 cupcakes). I made these as a "less-guilt" option for a picnic, and they were enjoyed. Thanks for posting!
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I made this tonight for dessert and they were delicious. They were super simple to make. I fooled my husband into thinking these were the full fat version, he is a choco-holic. The only things I changed w/ the recipe is that i used 1.5 tsp of butter instead of margarine and made them in a mini muffin pan, they were done in 12 minutes.
RECIPE SUBMITTED BY
<p>I live here in wild, wonderful West Virginia with my wonderful husband. I won't give lower than a 3 star on a recipe. Just because I didn't care for it, doesn't mean some else won't, they might love it. We all have different tastes. And I don't want to hurt anyone's feelings.</p>