Chocolate brownie cupcakes
There are some days when you are in desperate need of a chocolate cupcake. Today was one of those days. I couldn't decide whether I was craving a brownie or a cupcake so after looking through a recipe book I got for my birthday I came across the perfect solution. A chocolate brownie cupcake.
Firstly, weigh out the butter and chocolate and melt on a low heat until completely melted and smoothed. Keep stirring to remove any lumps and make sure the heat isn't too high. (I used a mixture of dark and milk chocolate).
Once the butter and chocolate is melted and there are no lumps, take off the heat and allow to cool slightly.
Whilst the chocolate mixture is cooling, using an electric whisk beat the eggs and sugar together until combined and fluffy.
Gently fold the flour into the egg and sugar mixture to ensure that the fluffiness isn't lost but all the flour is mixed in.
Next you need to line a cupcake tin (the recipe makes 12).
Ingredients:
- 225g Plain chocolate
- 85g Softened unsalted butter
- 2 Large eggs
- 200g Caster sugar
- 140g Plain flour
The recipe:
Preheat the oven to 170 degrees Celsius.
Firstly, weigh out the butter and chocolate and melt on a low heat until completely melted and smoothed. Keep stirring to remove any lumps and make sure the heat isn't too high. (I used a mixture of dark and milk chocolate).
Once the butter and chocolate is melted and there are no lumps, take off the heat and allow to cool slightly.
Whilst the chocolate mixture is cooling, using an electric whisk beat the eggs and sugar together until combined and fluffy.
Gently fold the flour into the egg and sugar mixture to ensure that the fluffiness isn't lost but all the flour is mixed in.
Carefully pour the chocolate mixture into the flour mixture and gently stir until combined.
Don't worry if the mixture looks curdled at the beginning, it'll all come together if you keep stirring. The mixture will also seem quite thick but this is the brownie side of the cupcake.
Next you need to line a cupcake tin (the recipe makes 12).
Finally, divide the mixture between the 12 cases and then bake in the oven for 15-20 minutes. Once they're cooked they should be cracked on the top but still remaining slightly gooey in the middle. The perfect brownie. Take them out of the oven once you think they're cooked, allow to cool slightly in the tin and then transfer to a cooling rack.
The recipe didn't say anything about icing the cupcakes but I can never resist the temptation to make my favourite chocolate icing.
I used this recipe - my favourite - (http://icingonthecakes.blogspot.co.uk/2014/01/the-perfect-chocolate-icing_5.html) but halved the quantities because I didn't need the whole amount to ice 12 cupcakes. I finished the cakes with some white and milk chocolate curls and they were fabulous. Crumbly but soft, dark but fluffy. Perfect with a cup of tea.
(I may have already eaten some before I took this final photo...)
Happy baking.
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