Chocolate brownie + cupcakes. What’s not to like?!
My toddler has recently become obsessed with a supermarket magazine that was lying around at his grandparents’. He loves looking at the food pictures and I’ve now been made to look at them so many times I gave in and made a couple of things! I didn’t follow the recipe exactly… so I’ve included my changes below.
Ingredients (makes 12 cupcake brownies)
- 3 eggs
- 250 g / 9 oz caster sugar
- 200 g / 7 oz butter
- 200 g / 7 oz dark chocolate
- 110 g / 4 oz plain flour
- 0.5 tsp baking powder
- 0.5 tsp vanilla extract
Put twelve cupcake cakes into a muffin tray. Pre-heat the oven to 180 degrees C / Gas Mark 4 / 350 degrees F.
Beat the eggs, caster sugar and vanilla extract together. Melt the butter and chocolate. You can do this by putting them in a bowl over a pan of simmering water. Alternatively, use the microwave. If you do this though, make sure to go slowly. I start with the chocolate on its own. I give it one 30 second burst, stir, another 30-second burst. Add the butter, and then keep going on 20-second bursts and stirring.
Pour the slightly cooled chocolate mixture into the egg mixture and stir to combine. Fold the flour and baking powder into the wet ingredients.
Spoon the mixture into your twelve cases:
Bake for 20 minutes. It’s ok if they’re a little gooey in the middle when you take them out of the oven. Leave to cool in the tray for 5-10 minutes before transferring the brownie cupcakes to a wire cooling rack.
I made the buttercream using 200 g (7 oz) butter and 400 g (14 oz) icing sugar. Once again, I had quite a bit left over to freeze, so I’d recommend using a little less, unlike you really love buttercream! If you have a mixer, it’d much easier to let it do the work of mixing the butter and sugar together (remember the cover or you’ll have a cloud of icing sugar covering your whole kitchen!). If you buttercream is too thick, add a little milk to loosen it.
I used a small star tip and piping bag to pipe a swirl of buttercream on top of each cupcake.
I added some sugar stars and cute little gingerbread men decorations just because!
As you can see from the above picture, the brownie cupcakes have the dense, tightly-packed structure you’d expect from brownie. The next time I make them, I’ll bake them for slightly less time so that the middle is gooier. They were still delicious!
Looking for some other cupcake recipes? Try these!
Claire Huston / Art and Soul