Cupcake Brownies


By  Annie Rigg

These aren’t strictly cupcakes or brownies. They are, however, fudgy and dark, and the perfect option when you want brownies but in cute, individual portions. 

Makes 10

Cupcake Brownies:
175 g/6 oz. dark/bittersweet chocolate, chopped
125 g/1 stick butter, diced
150 g/¾ cup light brown (soft) sugar
2 eggs
1 tsp vanilla extract
100 g/¾ cup plus 1 Tbsp plain/all-purpose flour
¼ tsp baking powder
a pinch of salt
1 quantity Milk Chocolate Frosting (see below)
sugar sprinkles
a 12-cup muffin pan, lined with 10 pretty cupcake cases
a piping bag, fitted with a star-shaped nozzle/tip

Preheat the oven to 170°C (325°F) Gas 3.

Put the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water. Stir until smooth and thoroughly combined. Leave to cool slightly.

In a separate bowl, whisk the sugar, eggs and vanilla extract for 2–3 minutes until light and foamy. Add the melted chocolate mixture and stir until combined. Sift the flour, baking powder and salt into the bowl and fold in until well incorporated.

Divide the mixture between the prepared cupcakes cases, filling them two-thirds full. Bake on the middle shelf of the preheated oven for 15 minutes, or until firm and well risen.

Remove from the oven and leave to cool in the pan for 2 minutes, then transfer the cupcakes to a wire rack to cool completely.

Meanwhile, prepare the Milk Chocolate Frosting according to the recipe and spoon into the prepared piping bag. Pipe a generous swirl over each cupcake brownie. Scatter sugar sprinkles over the top and leave to set before serving.

Milk Chocolate Frosting:
125 g/4 oz. dark/bittersweet chocolate, finely chopped (I prefer to use a chocolate with a lower cocoa percentage, around 54–68%, for this frosting)
125 g/4 oz. milk chocolate, finely chopped
175 ml/2/3 cup double/heavy cream
1 Tbsp maple syrup or golden syrup
125 g/1 stick soft butter, diced

Tip the chocolates into a small, heatproof bowl. Heat the cream and syrup in a small saucepan until only just boiling. Pour it over the chopped chocolates, add the butter and leave to melt. Stir until smooth, then leave to thicken slightly before using.

NOTE: contributing writer Baker Street came up with the following additions as a way of coming up with your own fun variety:

- add in any extract of your choice: mint, almond, lemon
- if you’re making this for adults I’d suggest a dark chocolate ganache with a splash of rum
- why not add a dash of cinnamon, there’s nothing better than chocolate and cinnamon 
- try adding chocolate chips to the batter before baking (white chocolate, dark chocolate, peanut butter)

 

To read the review for Fabulous Brownies, please click here

Recipes from Fabulous Brownies by Annie Rigg. Ryland Peters and Small, $18.95 (www.rylandpeters.com), distributed by Thomas Allen & Son in Canada. Available from all leading booksellers. Excerpted by permission of publisher. All rights reserved.