Brownie Cupcakes Tested Recipe
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Everyone loves cupcakes and
brownies and what could be more appealing than combining the two into a Brownie
Cupcake. Brownie Cupcakes are
rich and chocolately and it is important not to over bake them. The
cupcakes are done when they are set but when you insert a toothpick into
the center of one there will be a few moist crumbs clinging to the
toothpick. Of course, cupcakes need a frosting, and this creamy chocolate fudge frosting
is perfect on a brownie.
The batter for these Brownie Cupcakes is easily made in one bowl and a hand mixer is entirely
optional. The chocolate and butter are first melted together. Then, all
you need to do is stir in, one at a time, the sugar, the vanilla extract,
the eggs, and the flour and salt. That is it. We are using unsweetened chocolate in this recipe which is also
known as baking, plain or bitter chocolate. This is chocolate in its
rawest form which means it is just ground cocoa nibs that
have been refined and
contain between 50-55% cocoa butter (cocao fat). Since no sugar is added to
the chocolate it has
a strong, bitter taste that is used in baking but is never
eaten out of hand. While you can buy unsweetened chocolate at your local
grocery store in a box of eight individually wrapped squares, I prefer
using either Ghirardelli or Scharffen Berger unsweetened chocolate that
are found in some grocery stores or in specialty food stores.
for these Brownie Cupcakes is a creamy and smooth chocolate fudge frosting. This recipe
from the cookbook Chocolate Bar by Matt Lewis and Alison Nelson who
run a chocolate boutique that they call a "candy store for grown-ups" in
New York. Made with butter, confectioners (icing or powdered) sugar,
vanilla extract and unsweetened chocolate, it is perfect for piping. Just
make sure that the melted chocolate has cooled to room temperature before
adding it to the frosting. Otherwise the frosting may be too soft for
piping. If this happens, simply refrigerate the frosting until it is firm
enough to pipe.
oven to 325 degrees F (170 degrees C) and place rack in center of oven.
Line 12 muffin tins with paper or foil baking cups.
chopped chocolate and butter in a stainless steel bowl placed over a saucepan of
simmering water. Once the chocolate is melted and
smooth, remove from heat and let cool for a few minutes. Then stir (can also use
a hand mixer) in the sugar. Add the vanilla and then add the eggs, one at a
time, mixing well after each addition. Mix in the flour and salt until well
Evenly divide the
batter between the muffin cups. Place in the preheated oven and bake for about
20 - 25 minutes or until a toothpick inserted in the center of a cupcake has
moist crumbs. Remove from
oven and let cool on a wire rack. Once the cupcakes have completely cooled,
frost with icing. You can either spread the frosting on the cupcakes with a
small spatula or if piping, using a large Wilton plain, or open or closed star tip.
Frosting: Melt the chocolate in a heatproof bowl placed over a
saucepan of simmering water. Remove from heat and let cool to room temperature.
In the bowl of
your electric mixer, or with a hand mixer, beat the butter until smooth and
creamy (about 1 minute). Add the sugar and beat until it is light and fluffy
(about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on
low speed until incorporated. Increase the speed to medium-high and beat until
frosting is smooth and glossy (about 2 -3 minutes).
Lewis, Matt &
Nelson, Alison. 'Chocolate Bar'. Stonesong Press. New York: 2004.
Rosenberg, Judy. 'All-Butter
Fresh Cream Sugar- Packed No-Holds-Barred Baking Book'. Workman Publishing.
New York: 1991.
4 ounces (120 grams)
unsweetened chocolate, chopped
1/2 cup (113 grams) unsalted
butter, cut into pieces
1 1/4 cup (250 grams) granulated white
1 teaspoon pure vanilla
3 large eggs
3/4 cup (95 grams) all purpose
1/4 teaspoon salt
Chocolate Fudge Frosting:
4 ounces (120 grams)
unsweetened chocolate, coarsely chopped
2/3 cup (150 grams)
unsalted butter, room temperature
1 1/3 cups (160 grams)
confectioners (powdered or icing) sugar, sifted
1 1/2 teaspoons pure