Mini Brownie Cupcakes
Serves: 3
Gideon Batz
1 January 1970
Based on User reviews:
59
Spice
54
Sweetness
47
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Dust with confectioners sugar if desired
2
Preheat oven to 350°F and line mini–muffin tins with liners
3
Spray liners with cooking spray
4
Melt butter and chocolate in a 4-quart heavy pot over moderately low heat, stirring until smooth
5
Whisk together flour, cocoa, and salt
6
Remove pan from heat and whisk in granulated sugar
7
Add eggs, 1 at a time, whisking after each addition until incorporated, and stir in flour mixture just until blended
8
Spoon batter into muffin liners, filling cups to top, and bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering
9
Cool 5 minutes in tins and turn out onto racks
10
Repeat with remaining batter
11
Preheat oven to 350°F and line mini–muffin tins with liners
12
Spray liners with cooking spray
13
Melt butter and chocolate in a 4-quart heavy pot over moderately low heat, stirring until smooth
14
Whisk together flour, cocoa, and salt
15
Remove pan from heat and whisk in granulated sugar
16
Add eggs, 1 at a time, whisking after each addition until incorporated, and stir in flour mixture just until blended
17
Spoon batter into muffin liners, filling cups to top, and bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering
18
Cool 5 minutes in tins and turn out onto racks
19
Repeat with remaining batter
20
Dust with confectioners sugar if desired