How to Bake yummy brownie cupcakes with Penny Lane
For those of us on a diet, choosing between brownies and cupcakes for our dessert becomes a nightmare of fiendish proportions. Which is why it's just so much easier to breed the two together and form delicious brownie cupcakes.
Composed of brownie mix and topped with a sugary krack frosting, these cupcakes give us all the chocolately gooeyness of brownies with all the bite-sized goodness of a cupcake. These treats, when topped with icing, will be a hit at any celebration, from Mother's Day to a summertime bash.
Fudge Brownie Cupcakes with Sugar Krack Frosting Tutorial
Fudge Brownie Recipe:
Yield: 16 brownies
* 8 ounce(s) 60% Cacao Bittersweet Chocolate Baking Bar
* 6 tablespoon(s) unsalted butter, cut into pieces
* 3/4 cup(s) granulated white sugar
* 1/8 teaspoon(s) (pinch) of salt
* 2 large eggs
* 1/3 cup(s) all-purpose flour
Preheat the oven to 350°F. Put cupcake cups in tray.
Melt the chocolate and butter in the top of a double boiler or a heatproof bowl over barely simmering water, stirring occasionally until smooth. Remove from the heat. Using a large spoon, beat the sugar and salt into the chocolate mixture. Then beat in the eggs, one at a time. Add the flour and mix until the batter pulls away from the sides of the bowl. Fill each cupcake cup half way with batter.
Bake for 20-25 minutes, until a tester inserted into the center of each brownie cupcakes comes out clean.
Removing brownies from oven BEFORE the full baking time is best. They should be a few minutes away from cooking all the way thru and then they "set" as they cool. If you cook fully, the brownies will be hard!
Remove from oven and cool for at least 10 minutes. It's normal for them to be sunk some in the middle-Just put a dab of frosting in the middle before frosting like regular to make a more even surface.
Remove the brownie cupcakes from the trays and let them cool for 30 minutes before frosting if you're going to eat them on the same day as making them.