BROWNIE CUPCAKES RECIPE #DESSERT #CUPCAKE
Super fudgy Brownie Cupcakes with creased and chewy tops. Iced with velvety, luxurious dim chocolate buttercream. Extremely simple to make.
These Brownie Cupcakes are amazing!
We as a whole love brownies, isn't that so? I see that my Homemade Brownies, Peanut Butter Brownies, and furthermore the Brownie Cookies are consistently among the top posts. Along these lines, you shout, and I shout for frozen yogurt, ah, no, I implied brownies. Woohoo!
Presently envision super fudgy brownies in a state of cupcakes with crimped and chewy tops and iced with ultra velvety and smooth dim chocolate buttercream. In the event that this isn't awe-inspiring, I don't have the foggiest idea what it is.
I think you definitely realize that you are in a chocolate-sweethearts zone on my blog. Chocolate is one of my frail focuses. Be that as it may, brownies?
Brownies are for me chocolate with a superior setup. Allow me to clarify. It resembles a vehicle. The vehicle you need to purchase is incredible, however you can design it to carry it to the following level. So the chocolate is the vehicle, and with a marvelous arrangement, you get these super fudgy Brownie Cupcakes. Does that bode well?
INGREDIENTS
Brownie Cupcakes:
1 cup butter, melted and cooled (226g)
2 cups granulated white sugar (400g)
4 large eggs
2 vanilla beans* (or 2 tsp pure vanilla extract)
1 cup dutch-processed cocoa powder (84g)
1 cup all-purpose flour (120g)
1 tsp salt
Dark Chocolate Buttercream Frosting
1 cup butter, softened (226g)
2 cups powdered sugar (240g)
1 cup semi-sweet chocolate, melted and cooled (6oz / 175g)
INSTRUCTIONS
- Preheat oven to 350°F / 175°C. Line two 12 cup muffin pans with 13-14 cupcake liners. Set aside.
- Brownie Cupcakes: In a large mixing bowl stir together butter, sugar, eggs, and vanilla* just until combined. Don't use a hand or stand mixer otherwise you have too much air pockets in the batter, and this makes the brownie cupcakes cakey instead of fudgy. Stir by hand with a whisk. Sift in flour, cocoa, and salt and stir just until combined. Spoon batter with an ice cream scoop into the liners and fill almost full. I got 13 cupcakes.
- Bake for 22-26 minutes until the top of the brownies look crinkled and a toothpick centered in the middle comes out mostly clean. Don't overbake the brownie cupcakes or they are getting cakey. I baked mine for exactly 25 minutes. Remove from oven and let cool for 10 minutes. Then carefully remove from pan and transfer to a wire rack and let cool completely before frosting.
- Dark Chocolate Frosting: Beat butter on medium-high speed until soft and creamy, about 3-4 minutes. Sift in powdered sugar and beat on medium-low speed until fully combined and smooth. Add chocolate and mix on medium speed until combined and creamy. Frost cupcakes and store in an airtight container at room temperature for up to 3 days.
For more detail: http://bit.ly/2MF7fNX
