Bisquick fudge brownie cupcakes

Gin Lee
Bisquick fudge brownie cupcakes/Photo byGin Lee

Bisquick fudge brownie cupcakes

Today, I decided to make some yummy fudge brownie cupcakes. I used a Bisquick baking mix and unsweetened applesauce (as an egg substitute). The applesauce doesn't affect the fudgy flavor of the cupcakes. In fact, you honestly can't taste applesauce at all. It actually makes the cupcakes very moist and the end result is super fudgy cupcakes.

If you'd prefer to make a full-sized fudge brownie cake, use a 9x13 inch cake pan instead of using cupcake tins. Prepare your cake pan by greasing it and lightly dusting it with flour. Mix the cake ingredients to make the batter. (See below for a list of ingredients and instructions.) Then bake for about one hour, or until the toothpick test pulls out clean.
Bisquick fudge brownie cupcakes/Photo byGin Lee


  • 3 cups of Bisquick baking mix
  • ⅔ cup of unsweetened cocoa powder
  • 1-½ cups of Splenda, or sugar
  • 1-½ sticks of butter
  • ½ cup of chocolate chips
  • ½ cup of applesauce (substitute for 2 eggs)
  • 1 teaspoon of pure vanilla extract
  • 1-⅓ cups of water
  • Cooking spray (optional)


First, sift the cocoa powder and Bisquick mix together in a bowl.

In a separate bowl, add the butter and Splenda (or sugar) and mix until blended well. Then add the dry Bisquick mixture. Blend until the ingredients are incorporated well.

Now, combine the wet ingredients with the dry ingredients. Mix well. Add chocolate chips and stir.

Next, lightly spritz cooking spray inside the paper wrappers before filling to prevent your cupcakes from sticking (optional).

Spoon the cake batter into your prepared cupcake liners.

Bake in a 350 degrees F oven for fifteen to twenty minutes. Allow your cupcakes to cool. Add frosting, or sprinkle the tops of the cakes with cocoa powder, powdered sugar, or serve them plain.

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About the author: Gin Lee is a native of Arkansas. She studied at the Institute of Children's Literature. She is an animal rescuer, food critic, organic gardener, food editor, home cook, food blogger, artist, and a complete do-it-yourselfer. Gin Lee is a published author, journalist, and contributor, among other works, and she resides in a rural town in Arkansas with her husband and their fur babies, Highway, Princess, and Stinkpot the turtle. A huge thanks goes out to all for reading, following, and sharing Gin Lee's articles! Thank you! Since Gin Lee lives in a rural area, there's not much local news to cover. So, she covers articles of interest on how-to's about organic gardening, recipes, homesteading, and survival techniques. If those things are of interest to you, then you'll never (hopefully) be disappointed. She tries to cover a wide variety of articles to entertain everyone. Comments are turned off due to rudeness and hatefulness. The world has enough vulgarity, hatefulness, and arrogance without it having any help. Since having the simple courtesy of manners is lacking and sharing words of kindness does not abide in a few people. Those few people ruin what's supposed to be educational and an enjoyable experience for all others. Gin Lee does have children and young adults that are followers. Potty mouths, vulgarity, and hate are not acceptable. Apologies go out to those of you who generally are very sweet and also to Gin Lee's followers who have been a witness to others being rude and malicious. Hopefully, you'll be understanding of the measures that have to be put into place. Please be kind to one another.

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