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Mini Brownie Butter Cake - Sinful chocolate brownie topped with rich buttery cake on top, with chocolate sauce and sprinkles! Sugary heaven!
Recently, she downsized the original recipe and make it into mini brownie butter cake, which is precisely miniature cupcake of brownie butter cake.
They are still every bit buttery, sinfully rich, chocolatey, and now they are even more pleasing to the eyes because of the smaller package.
Just check out all these pictures, isn’t it better when everything is smaller?
You don’t even have to slice the cake into pieces, and each person gets one, or two, or three of this wonderful mini brownie butter cake.
The idea of this mini brownie butter cake is pretty simple.
The bottom part is everyone’s favorite brownie, and the top part is rich butter cake.
To make these mini brownie butter cake into full-blown cupcakes, my contributor drizzled them with some chocolate sauce and topped with some sprinkles.
You can also serve them with some fruits such as sliced strawberry.
The possibility is endless, it’s totally up to you how you want to dress up your mini brownie butter cake!
This is a great recipe as many of you had attempted the brownie butter cake recipe when we shared it in October last year.
Many of you left raving comments and reviews.
If you have a party, be it for adults or kids, this recipe is a sure-fire hit.
I am going to make this mini brownie butter cake to a kid’s party soon, and I am very sure that both the adults and kids will enjoy this very much.
You should also check out the mini nutella cheesecake recipe that we shared recently. Happy baking!
Frequently Asked Questions
This recipe is only 284 calories per serving.
What To Serve With Mini Brownie Butter Cake
For a delightful afternoon tea party, I recommend the following recipes:
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Mini Brownie Butter Cake
Ingredients
Brownie:
- 5 oz (140g) Dark Chocolate, broken into pieces
- 1/4 cup Butter
- 1/4 cup Brown sugar
- 1 Egg
- 1/4 cup All-purpose flour
Butter cake:
- 1/2 cup Butter
- 1/2 cup Sugar, I reduced by 1 tbsp
- 2 Eggs
- 1 cup All-purpose flour
- 1/4 tsp Baking powder
- 3 1/2 tbsp Fresh milk
Instructions
- Lightly grease a muffin pan and set it aside. Preheat the oven to 180°C (350°F).
- To make brownies, melt the chocolate and butter over low heat. Remove from heat and let cool slightly. Stir in the brown sugar until well blended.
- Add the egg and mix well. Fold in the flour and combine until smooth. Spoon a heaping tablespoon of batter into each cavity of the muffin pan. Bake in the preheated oven for 5 minutes. Remove from the oven and let cool while preparing the butter cake.
- To make the butter cake, beat the butter with the sugar until creamy. Add the eggs one at a time, beating well after each addition.
- Fold in the sifted flour and baking powder, and alternately add the fresh milk, mixing to form a batter.
- Spoon the batter over the brownies, filling each cavity about 2/3 full. Bake in the oven at 180°C (350°F) for 15 minutes or until cooked.
- Let it cool completely, and serve it plain or garnish with fresh fruit or drizzle with chocolate sauce as desired.
Notes
2. This is the same recipe as Brownie Butter Cake . Since the size of the cake has changed to cupcake, thus the temperature and baking time has changed accordingly.
3. If mini cheesecake pan is used, this recipe yield about 18 cakes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are the perfect bites – I can never decide if I want something buttery or something chocolatey. Now I can do both =D
Can show the dimension or the size of the mini cheese cake pan… Or can I use 12 holes of cup cake pan ?
Can advise the cheese cake pan.. What size should I buy ?
Thanks
12 cups mini Cheesecake Pan, 1.5”/4.5cm deep X 2”/5cm diameter cups.
http://www.amazon.com/Norpro-3919-Deluxe-Mini-Cheesecake/dp/B0006IW02M/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1416162091&sr=1-1&keywords=Norpro+3919+Deluxe+Mini+Cheesecake+Pan
here are the mini cheesecake cups
Hi Bee, I made this cake in muffin pan this morning. I baked an additional 20 minutes because at 15 minutes, the top didn’t turn golden brown (my oven rack is placed in the middle). Also, the top of my cakes were pointy and not flat like yours (see picture in my FB link below). Am I doing anything wrong somewhere?
https://www.facebook.com/photo.php?fbid=10152668977212468&set=a.10151790783227468.1073741826.564442467&type=1&theater
these are so cute and they look delish!
Did CP use the mini cheesecake pan? Would you mind sharing the dimension of the pan?
BTW, Salted Caramel Topping will be delightful too ;-)
Yes, mini cheesecake pan.
Hi. Wanted to know, after baking the brownie, for the butter cake part,
do I need to change my heat source to TOP as oppose to normal BOTTOM heat only?
I don’t think so.
tolong translate semua resepi rasamalaysia ke bahasa malaysia.semua resepi sedap2 belaka
These are so adorable. I prefer sliced fruits for toppings.
This looks really yummy. What is it that you sprinkled on top? I didn’t see it in the list. =/
Just white cupcake sprinkles.
What kind of baking pan do you use for these minis? Your photos are gorgeous but muffin pans would not look as good.
Yes muffin pan will produce shorter cake.