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Brownie Cupcakes Tested Recipe

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Brownie Cupcakes Recipe

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. 

The frosting for these Brownie Cupcakes is a creamy and smooth chocolate fudge frosting. This recipe is adapted 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.

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Brownie Cupcakes: Preheat 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. 

Melt the 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 blended. 

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.

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 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).

Makes 12 cupcakes.

References:

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.

Brownie Cupcakes:

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 sugar

1 teaspoon pure vanilla extract

3 large eggs

3/4 cup (95 grams) all purpose flour

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 vanilla extract

 
 
     
 

 

 

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