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Brownie Cupcakes Recipe

Brownie Cupcakes: Preheat your oven to 325 degrees F (165 degrees C) and place the oven rack in the center of the oven. Butter (or spray with a non stick cooking spray) or line 12 muffin cups with paper liners.

Melt the chocolate and butter in a stainless steel bowl (heatproof bowl) placed over a saucepan of simmering water. Then remove from heat and let cool to lukewarm. Then whisk or 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. Scrape down the sides of the bowl as needed. Mix in the flour and salt until well blended. 

Evenly divide the batter between the muffin cups. Place in the preheated oven and bake for about 20 minutes or until a toothpick inserted in the center of a cupcake still has moist crumbs clinging to it. Remove from oven and let cool on a wire rack. Once the cupcakes have completely cooled, frost with the icing. You can either spread the frosting on the cupcakes with a small spatula or if piping, using a large plain or star tip.

Chocolate 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 vanilla extract and beat until light and fluffy (about 2 minutes). Add the melted 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).

Makes 12 cupcakes.

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Brownie Cupcakes:

4 ounces (120 grams) unsweetened chocolate, coarsely chopped

1/2 cup (113 grams) unsalted butter, cut into pieces

1 1/4 cup (250 grams) granulated white sugar

1 teaspoon (4 grams) pure vanilla extract

3 large eggs, at room temperature

3/4 cup (95 grams) all purpose flour

1/4 teaspoon (1 gram) salt

Chocolate Fudge Frosting:

3 ounces (90 grams) unsweetened chocolate, coarsely chopped

1/2 cup (113 grams) unsalted butter, at room temperature

1 cup (120 grams) confectioners (powdered or icing) sugar, sifted

1 teaspoon (4 grams) pure vanilla extract