Brownie Cupcakes
Wednesday, October 5, 2011
Edit
This is what I came up of the serial tea time for the love one, Brownie Cupcakes either with or without frosting--they are the new star within our day now, easy and delectable as we fond to chocolate.
I sat down and spend my time to find the recipe in particular on the nail, which I able to make it fast before tea time. To be honest it always fun to do a thing unforced and able to manage in purpose of presenting the most tempting nibble for the dear one.
I like using couverture chocolate to all my chocolate dessert or snack, beside it gives intense chocolaty--it smooth, creamy and it isn’t greasy at all and when it process and eaten does not feel gritty or as contained a layer of wax alike.
My point would always making everyone happy and even glued to our speciality therefore I never failed to impressed when I engage chocolate as the superstar.
I relay on it recipe here and I adapt the frosting here
Brownie Cupcakes
Ingredients
6 tablespoons unsalted butter
11 ounces best-quality semi-sweet chocolate, coarsely chopped
3 large eggs
1 cup sugar/½ cup -Ira
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa
1/8 teaspoon baking soda
1 cup coarsely chopped walnuts, (optional)—I don’t use
Nonstick cooking spray—I don’t use
Directions
Preheat the oven to 350 degrees.
Line a 12-count muffin tin with cupcake liners
and spray generously with nonstick cooking spray. Set aside.
In a saucepan over low heat, melt the butter and 8 ounces of chocolate.
Stir until smooth. Remove from heat, and set aside.
Stir until smooth. Remove from heat, and set aside.
In a large bowl, whisk together eggs and sugar.
Add flour, cocoa, and baking soda. Stir in the melted chocolate until combined.
Stir in remaining 3 ounces of chocolate and nuts if desired.
Using 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.
Ice cupcakes with a generous amount of chocolate frosting.
Mrs. Milman's Chocolate Frosting
Ingredients
24 ounces Nestle semisweet chocolate morsels / 6 ounces-Ira
4 cups whipping cream / 1 cup-Ira
1 teaspoon light corn syrup-I don’t use
Directions
Place chocolate morsels and cream in a heavy saucepan.
Cook over low heat, stirring constantly with a rubber spatula,
until combined and thickened, between 20 and 25 minutes.
Increase the heat to medium low,
cook, stirring, 3 minutes more. Remove pan from heat.
Stir in corn syrup **if using,
transfer frosting to a large metal bowl.
Chill until cool enough to spread, about 2 hours,
checking and stirring every 15 to 20 minutes.
Use immediately.
