Brownie Cupcakes

This brownie cupcakes recipe is one of the best brownies I have ever had! The method is very simple and the taste is very rich as they combine cocoa and chocolate. I don't use the frosting...too sweet for out teeth :-)

The recipe is taken from one of my favorite websites, Martha Stewart. I decided to add a teaspoon of vanilla extract for a better flavour and change the method a little bit.

What I post here is how the way I make my brownie cupcakes based on Martha Stewart recipe.




Ingredients :
6 tbs unsalted butter
8 ounces semi-sweet chocolate + 3 ounces chocolate chips
3 large eggs (my eggs were pretty small so I used 4)
1 cup sugar
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa
1/8 teaspoon baking soda (I decided not to use baking soda as I don't like the taste and substitute it with 1/4 baking powder)
1 tsp vanilla extract
1 cup coarsely chopped walnuts, (optional) - (didn't use it)
Nonstick cooking spray
Mrs. Milman's Chocolate Frosting (decided not to use the frosting)

Directions :
1. Preheat the oven to 350 degrees. Line a 12-count muffin tin with cupcake liners. Set aside.
2. In a saucepan over low heat, melt the butter and 8 ounces of chocolate. Stir until smooth. Remove from heat, and set aside.
3. In a large bowl, whisk together eggs and sugar. Add flour, cocoa, and baking powder . Stir in the melted chocolate and vanilla extract until combined. Stir in remaining 3 ounces of chocolate chips and nuts if desired.
4. Using a 2-ounce ice cream scoop, fill cupcake liners 3/4 full with batter. Bake until a firm crust forms on the cupcakes, about 20 minutes. Remove to a wire rack to cool, about 10 minutes. Remove cupcakes from pan, and continue to cool on a wire rack.
5. Ice cupcakes with a generous amount of chocolate frosting.

Notes :
I only fill cupcake liners 2/3 full with the batter - 3/4 is too full and in my oven it took 30 - 35 mins to get them done.