Espresso Dark Brownie Cupcakes, Peanut Butter Fudge Frosting
Serves: 3
Ewell Douglas
1 January 1970
Based on User reviews:
52
Spice
54
Sweetness
52
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
All-Purpose Flour2 tbsps
Espresso (finely ground)1 pinch
Salt1.75 cups
Brown Sugar (packed)1 cup
Granulated Sugar4 large
Egg1 cup
Creamy Peanut Butter2 cups
Sugar (confectioners')Directions:
1
Preheat the oven to 350 degrees F
2
Line standard cupcake pans with 24 cupcake liners
3
Combine the butter and chocolate in a small microwave-safe bowl
4
Microwave on high, uncovered, stirring every 30 seconds, until the butter and chocolate are melted and smooth
5
Set aside to cool
6
Mix the flour, cocoa powder, espresso, and salt in another bowl
7
In the bowl of an electric mixer fitted with the paddle attachment, mix both sugars and reserved chocolate mixture until well combined
8
Add the eggs, 1 at a time, beating until each is smooth, scraping down the sides of the bowl if needed
9
Add the flour mixture until blended
10
Fill the cupcake liners 2/3 full
11
Bake until golden, rotating the pans halfway though, 18 to 20 minutes
12
Transfer the pans to wire racks to cool completely before removing the cupcakes
13
To assemble: Frost the cooled cupcakes with Peanut Butter Fudge Frosting
14
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, peanut butter, and salt on medium-high speed until creamy
15
Turn the speed to low and beat in the confectioners' sugar, 1/2 cup at a time
16
Add the cocoa powder and beat until extremely smooth and creamy
17
; This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant
18
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results