Brownie Cupcakes
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
-
Brownie Cupcakes
- 113.39 g unsweetened chocolate, chopped
- 118.29 ml unsalted butter, cut into pieces
- 295.73 ml granulated sugar
- 4.92 ml pure vanilla extract
- 3 large eggs
- 177.44 ml all-purpose flour
- 1.23 ml salt
-
Chocolate Frosting
- 113.39 g semisweet chocolate, chopped
- 88.74 ml unsalted butter, cut in pieces
- 3.69 ml pure vanilla extract
- 9.85 ml light corn syrup
- 315.37 ml icing sugar, sifted
- 118.29 ml sour cream, room temperature
- 4.92 ml hot water
directions
- Preheat oven to 325 degrees F
- Line 12 muffin tins with paper or foil baking cups.
- To make the Brownies: Melt the chopped chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water.
- Once the chocolate is melted and smooth, remove from heat and let cool for a few minutes.
- Mix in the sugar.
- Add the vanilla and then add the eggs, one at a time, mixing well after each addition.
- Mix in the flour and salt until well blended.
- Evenly divide the batter between the muffin cups.
- Place in the preheated oven and bake for about 20 minutes or until a toothpick inserted in the center of the cupcake has moist crumbs.
- Remove from oven and let cool on a wire rack.
- To make Chocolate Frosting: Melt the chocolate and butter in a heatproof bowl placed over a saucepan of simmering water.
- Remove from heat and stir in the vanilla and corn syrup.
- Whisk in the sugar, a little at a time
- Place the frosting in the bowl of your food processor and, with the processor running, gradually add the sour cream and hot water.
- Process until the frosting is nice and shiny.
- Spread the frosting on the top of each cupcake.
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RECIPE SUBMITTED BY
Alia55
Canada
After several floods to my basement, I am starting to input all of the many many recipes that I've been collecting for years. I didn't realize just how many I had saved up... must make note to self.. step away from the cookbooks!