BROWNIE CUPCAKES RECIPES

"We present the super fudgy Cupcake Brownie with a supple and supple top. Frosted with soft and smooth dark chocolate buttercream. Very easy to make.

Preparation time
25 minutes
Cooking time
25 minutes
Total Time
50 minutes
Course: Dessert
Cuisines: American
Keywords: cupcake brownies recipe
Servings: 13-14 cupcakes
Calories: 625 kcal

Material

cupcake brownies

• 1 cup of butter, melting and cold (226g)
• 2 cups of white sugar (400g)
• 4 large eggs
• 2 vanilla beans * (or 2 teaspoons of pure vanilla extract)
• 1 cup Dutch processed cacao powder (84g)
• 1 cup all-purpose flour (120g)
• 1 teaspoon salt
• dark chocolate buttercream frosting
• 1 cup of butter, soft (226g)
• 2 cups of powdered sugar (240g)
• 1 cup of semi-sweet chocolate, melted and cooled (6oz / 175g)

Instructions

• Preheat the oven to 350 ° F / 175 ° C. Row two 12-cup muffin pans with 13-14 cupcake liners. Set aside.
• Brownie Cupcakes: In a large bowl, mix the butter, sugar, eggs, and vanilla until mixed. Don't use a hand mixer or stand if you don't have too many air bags in the dough, and this makes browny cakes cakey instead of fudgy. Stir with your hands while shaking. Sift flour, cocoa, and salt and stir until smooth. Spoon the dough with an ice cream spoon into the liner and fill it almost full. I got 13 cupcakes.
• Bake for 22-26 minutes until the top of the brownie looks wrinkled and a toothpick centered on the center is mostly clean. Don't overbake brownies or they become cakey. I bake mine for 25 minutes. Remove from the oven and allow to cool for 10 minutes. Then carefully remove from the pan and transfer to a wire rack and allow it to cool completely before freezing.
• Dark Chocolate Frosting: Beat butter at medium-high speed until soft and creamy, about 3-4 minutes. Sift the powdered sugar and shake it at medium-low speed until it is fully mixed and smooth. Add chocolate and stir at medium speed until mixed and soft. Frozen cupcake and store in an airtight container at room temperature for up to 3 days.

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