Sinfully Chocolate Brownie Cupcakes
*adapted from The Joy of Baking Brownie Cupcakes.
Now these cupcakes have a ridiculous amount of chocolate, so they are not for the faint of heart. I think the brownie cupcake may be better with a white cream cheese frosting, and the frosting may be better with a white vanilla cupcake, but that will have to wait for next time.
4 oz dark chocolate, chopped into pieces
1/2 C unsalted butter, in pieces (if you only have salted butter, just use a pinch of salt below)
1/4 C granulated white sugar
1.5 teaspoons vanilla extract
3 large eggs
3/4 C AP flour (all purpose)
1/4 teaspoon salt (or just a pinch if you’re using salted butter)
4 oz unsweetened Baker’s chocolate
2/3 c unsalted butter at room temp (or salted if necessary)
1 1/3 C confectioner sugar
2 teaspoons vanilla extract
What to do:
Preheat oven to 325 degrees F.
Line muffin/cupcake tins with liners.
Create a double boiler, and melt the chocolate & butter. Stir until all melted and combined.
Set aside and let cool to room temp.
Pour into large bowl and whisk in sugar & vanilla.
Whisk the three eggs in, individually until just mixed in. (Don’t over mix)
Stir in flour and salt. (Again, mix until just combined)
Pour batter into 12 cupcake liners equally.
Bake 23-26 minutes until a toothpick put in center comes out with just a few sticky crumbs. (Normally done cupcakes will come out clean, but the brownie cupcake should be more moist)
Transfer to cooling rack and let cool all the way before frosting.
In another double boiler, melt chocolate.
Let come to room temperature.
In mixer, beat butter until smooth.
Add the melted chocolate and vanilla extract.
Add confectioner sugar.
Beat on low until all combined and smooth. Spoon into piping bag.
Using a star shaped tip to frost the cupcake, start in the center, working outwards toward the edge.