Brownie Cupcakes
4 ounces unsweetened chocolate, chopped
1/2 cup unsalted butter, cut into pieces
1 1/4 cups granulated sugar
1 teaspoon pure vanilla extract
3 large eggs
3/4 cup all-purpose flour
1/4 teaspoon salt
Preheat oven to 325 degrees F
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.
Mix 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 minutes or until a toothpick inserted in the center of the cupcake has moist crumbs.
Remove from oven and let cool on a wire rack.
Chocolate Buttercream Icing
1-2 tbsp. milk
1 tbsp. cocoa powder
6 tbsp. soft butter
3/4 c. confectioners' sugar
Put the butter in the bowl and cut into small pieces. Beat hard with wooden spoon and stir until soft and creamy. Sift the sugar and cocoa powder into the bowl a little at a time, mixing well with butter. Then stir in the milk.
Spread nicely the chocolate buttercream icing on the top of each cupcake.
Decorate chocolate chips on the icing.
4 ounces unsweetened chocolate, chopped
1/2 cup unsalted butter, cut into pieces
1 1/4 cups granulated sugar
1 teaspoon pure vanilla extract
3 large eggs
3/4 cup all-purpose flour
1/4 teaspoon salt
Preheat oven to 325 degrees F
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.
Mix 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 minutes or until a toothpick inserted in the center of the cupcake has moist crumbs.
Remove from oven and let cool on a wire rack.
Chocolate Buttercream Icing
1-2 tbsp. milk
1 tbsp. cocoa powder
6 tbsp. soft butter
3/4 c. confectioners' sugar
Put the butter in the bowl and cut into small pieces. Beat hard with wooden spoon and stir until soft and creamy. Sift the sugar and cocoa powder into the bowl a little at a time, mixing well with butter. Then stir in the milk.
Spread nicely the chocolate buttercream icing on the top of each cupcake.
Decorate chocolate chips on the icing.
2 comments:
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