Brownie Cupcakes
Serves: 5
Kendrick Gleason
1 January 1970
Based on User reviews:
53
Spice
64
Sweetness
52
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
6 tbsps
Unsalted Butter (3/4 stick)3 large
Egg1 cup
Sugar3 cup
All-Purpose Flour1 cup
Unsweetened Cocoa Powder1 tsp
Baking Soda2 cups
Whipping Cream1 tsp
Light Corn SyrupDirections:
1
Place chocolate morsels and cream in a heavy saucepan
2
Heat oven to 350 degrees F
3
Line a 12-count muffin tin with cupcake liners, and spray generously with cooking spray; set aside
4
In a saucepan over low heat, melt the butter and 8 ounces of the chocolate
5
Stir until smooth
6
Remove from heat, and set aside
7
In a large bowl, whisk together the eggs and sugar
8
Add the flour, cocoa, and baking soda
9
Stir in the melted chocolate until combined
10
Stir in the remaining 3 ounces of chocolate and nuts, if desired
11
Using a 2-ounce ice cream scoop, fill each cupcake liner 3/4 full with batter
12
Bake until a firm crust forms on the cupcakes, about 20 minutes
13
Remove to a wire rack to cool 10 minutes
14
Remove cupcakes from pan, and continue to cool on a wire rack
15
Ice cupcakes with a generous amount of frosting
16
Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, between 20 and 25 minutes
17
Increase the heat to medium low; cook, stirring, 3 minutes more
18
Remove pan from heat
19
Stir in corn syrup
20
Transfer frosting to a large metal bowl
21
Chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes
22
Use immediately
23
Yield: 6 cups