I have been doing a lot of baking and trying to keep it varied. I am baking for my class and one boy asked me to make cupcakes and brownies. I solved the problem by making these. I think, he will be happier with the best of two worlds.
Brownie Cupcakes: adapted from Joy of Baking
4 ounces bittersweet chocolate, shredded
2 cups margarine, cut into pieces
1 1/4 cup sugar
1 teaspoon pure vanilla extract
3 large eggs
3/4 cup flour
1/4 teaspoon salt
Preheat oven to 325 degrees F and place rack in center of oven. Line 12 muffin tins with paper or foil baking cups.
Melt the shredded chocolate and margarine in microwave. Once the chocolate is melted and smooth, remove and let cool for a few minutes. Then stir 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 - 25 minutes or until a toothpick inserted in the center of a cupcake has moist crumbs. Remove from oven and let cool on a wire rack.
Makes 12 cupcakes.
For the frosting recipe, go to Joy’s site.
- Fat Witch Brownies (bookcasefoodie.wordpress.com)
- Almond Flour Brownies (21nogluten.wordpress.com)
- Mexican Hot Chocolate Brownies (kitchenwithoutborders.wordpress.com)
- Baked Brownie Bites (thesmartcookiecook.com)
- Nutella Caramel Hazelnut Brownies (prismaticpastimes.wordpress.com)
This is linked to the Hearth and Soul Hop Sweet Treats Thursdays This Week’s Cravings
I love fun cupcakes that are a little out of the ordinary
You definitely can’t go wrong when you combine two of the best desserts around! Yum.
These look and sound wonderful – I love the idea of a cupcake with the flavour and texture of a brownie!