BROWNIE CUPCAKES RECIPE

Super fudgy Brownie Cupcakes with crinkly and chewy tops. Frosted with creamy, silky dark chocolate buttercream. Very easy to make.

I think you already know that you are in a chocolate-lovers zone on my blog. Chocolate is one of my weak points. But brownies?

Brownies are for me chocolate with a better configuration. Let me explain. It’s like a car. The car you want to buy is great, but you can configure it to bring it to the next level. So the chocolate is the car, and with a mindblowing configuration, you get these super fudgy Brownie Cupcakes. Does that make sense?

Ingredients
brownie cupcakes

• 1 cup butter, melted and cooled (226g)
• 2 cups granulated white sugar (400g)
• 4 large eggs
• 2 vanilla beans* (or 2 tsp pure vanilla extract)
• 1 cup dutch-processed cocoa powder (84g)
• 1 cup all-purpose flour (120g)
• 1 tsp salt

dark chocolate buttercream frosting

• 1 cup butter, softened (226g)
• 2 cups powdered sugar (240g)
• 1 cup semi-sweet chocolate, melted and cooled (6oz / 175g)

Instructions

1. Preheat oven to 350°F / 175°C. Line two 12 cup muffin pans with 13-14 cupcake liners. Set aside.
2. Brownie Cupcakes: In a large mixing bowl stir together butter, sugar, eggs, and vanilla* just until combined. Don't use a hand or stand mixer otherwise you have too much air pockets in the batter, and this makes the brownie cupcakes cakey instead of fudgy. Stir by hand with a whisk. Sift in flour, cocoa, and salt and stir just until combined. Spoon batter with an ice cream scoop into the liners and fill almost full. I got 13 cupcakes.
3. Bake for 22-26 minutes until the top of the brownies look crinkled and a toothpick centered in the middle comes out mostly clean. Don't overbake the brownie cupcakes or they are getting cakey. I baked mine for exactly 25 minutes. Remove from oven and let cool for 10 minutes. Then carefully remove from pan and transfer to a wire rack and let cool completely before frosting.

Read more please visit : www.alsothecrumbsplease.com

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