Wednesday, August 4, 2010

Brownie-Cupcakes m-m-mmm!

Since Zach had another golf tournament today, I knew it would be a chocolate day. After all, what's better (for a non-fruit lover, of course) than a dense, warm, chewy and decadent cupcake brownie after a long day on the course in the heat of Concord? I don't know, but hopefully nothing!
After a bit of scavenging, I found the a combination I thought would work perfectly and made a few tweaks to perfect the dessert for my taste-buds. Today, the recipe is an homage to the wonderful Swiss student we have staying with us, with nearly all the measurements done in grams. :)

Individual Brownie-Cupcakes
(yields 6 servings)

  • 88 g. unsalted butter
  • 60 g. chopped bittersweet chocolate
  • 60 g. granulated sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 70 g. cake flour
  • 25 grams unsweetened cocoa
  • 1/4 teaspoon baking powder
  • 1 pinch of salt
  1. Preheat the oven to 325 degrees F and line a muffin tin with 6 muffin liners.
  2. In medium, microwaveable bowl, combine chocolate and butter. Melt in microwave (about 1 minute, then stir, then another 30 seconds and stir again).
  3. Add sugar while chocolate mixture is still warm to combine.
  4. Add the vanilla extract and eggs, stirring until silky and smooth.
  5. In another medium bowl, combine flour, cocoa, baking powder and salt.
  6. Add dry ingredients to wet ingredients and using a spatula, gently fold together.
  7. With the spatula, scrape the batter into the muffin tins, to about 2/3 full.
  8. Bake for about 20-25 minutes, or until you can stick a wooden skewer in the center of each cupcake and it comes out clean but still moist.
  9. Transfer pan to a rack to cool.
Happy Baking!

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