Letter F: Fudge Brownie Cupcakes with Chocolate Frosting
Try these cupcakes. Seriously, they’re good. Like really, really good.
Ok, now that I’ve gotten that out of the way, I feel like I should say something almost equally as important. Yes, I do know the alphabet. Over the years, my teachers have been kind enough to make sure that I know my ABC’s (I even know the song in case I ever forget), and I am fully aware that the letter D comes before E. Not F. However, the first time I made this recipe (they’re actually so good I’ve made them again since then, which is saying something because I usually don’t have the time to make any cupcakes if it’s not for the blog) I was with my cousins. *Shout out to Celia and Emma – love you guys and I can’t wait until the summer!!* We spent probably 3o minutes trying to come up with a good recipe for E, but we couldn’t really decide on one that we all wanted to make and that wouldn’t screw up future recipes (For example, I didn’t want 3 coffee flavored recipes – think espresso, java, and mocha. There is actually a lot of planning that goes into The Amazing Bake, although it’s totally worth it because making all of these different cupcakes is really so much fun!). In the end, since I really wanted my cousins and I to be able to bake something fun together, I decided to skip E and come back to it after they left (they were only in town for the weekend). Originally, skipping letters had been something I was going to avoid, but this blog is all about having fun, so I decided to change my previous rule because I didn’t want a bunch of strict guidelines that I had created to get in the way of making this a really enjoyable experience. Thus, letter E remains undone, while F has been baked, tasted, and thoroughly enjoyed. 🙂
So, if you hadn’t really picked up on it in my last post, I wasn’t thrilled with the Double Chocolate Cupcakes, so my cousins and I took it upon ourselves to search all across the internet to discover a truly delicious, mouth-wateringly good chocolate recipe. And boy, did we find it. Fudge Brownie Cupcakes with Chocolate Frosting. Even its name sounds amazing. These cupcakes are dense (they really are pretty much just brownies in cupcakes liners – I’m sure you could leave them unfrosted and serve them as cute, perfect, equally sized brownies if you want, although I don’t know why you would when you could put them in cupcake form…), simple, and they’re also incredibly rich. Like I mentioned earlier, I even made a second bath (double batch actually!) although these, for some unknown reason, turned out tiny tiny bit cakier… Ok, I’m getting ahead of myself. Let me post the recipe now so that you guys can actually read it, and hopefully try it, too! Seriously, I loved them, so I encourage all chocolate lovers to make them if you get a chance. Ok, here it is!
~Cupcake recipe from Kathy Maister’s startcooking.com click “Print recipe card” to see the recipe from her website (http://startcooking.com/blog/338/Chocolate-Fudge-Brownie-Cupcakes)
~Brownie frosting from allrecipes.com (http://allrecipes.com/recipe/brownie-frosting/)
Fudge Brownie Cupcakes with Chocolate Frosting
14 tablespoons of butter
1/2 cup of unsweetened cocoa
1 1/4 cups of sugar
3 large eggs
2 teaspoons of vanilla extract
1/2 cup of flour
1 pinch of salt
1/4 teaspoons baking powder
1 cup of walnuts – chopped (optional, I actually chose not to include them)
Place the oven rack in the middle of the oven. Preheat oven to 350 degrees
Line 12-count muffin tin with paper or tin cupcake liners. Spray foil with cooking spray.
Cut butter into pieces. Place the butter into a large microwave safe bowl and melt it in microwave. With a whisk, blend in unsweetened cocoa. Add sugar and mix well.
In another bowl lightly beat together eggs and vanilla extract. Add egg mixture to the cocoa mixture and blend together. Mix in flour, baking powder, and salt. Fold in walnuts (optional).
Pour into prepared pan and bake for 20 minutes. To test for doneness insert a wooden toothpick into the center of the brownies; it should have some moist crumbs attached to it. Do not over bake!
Remove brownies from the oven and cool completely on a wire rack.
Wrap in plastic wrap and store in an air tight container at room temperature or in the refrigerator.
These brownies freeze beautifully!
(pretty spring colors)
(Works well as a thin, pourable layer of frosting which will then thicken on normal brownies too)
6 tablespoons milk
6 tablespoons butter, preferably softened
1 1/2 cups white sugar
1 cup chocolate chips
1 dash vanilla extract
Add butter to saucepan, let melt slightly before adding milk and sugar to the pot. Bring to a boil; allow to cook at a rolling boil for 30 seconds before immediately removing from heat. Add the chocolate chips to the milk mixture and stir until completely melted. Add vanilla. Pour immediately over warm brownies or let thicken if using for cupcakes.
(My Aunt Laura frosting a cupcake)
So yeah, I guess that’s about it. Well, just kidding, not really. First, here are a few things that I learned from making these (I learned some tips for this recipe from both times I made it, actually):
1) I don’t know if this was completely unrelated or not, but when I made a double batch, the cupcakes turned out a little bit cakier than the first time (like I mentioned before). This was more in their appearance (a domed top versus the dense, flat look of a brownie, which is how the first group turned out). The batter was also thicker for some reason, so that could have been the cause. Also with this larger batch, even though I measured out exactly double of all of the ingredients, I didn’t have quite enough batter to fully fill all of the cupcake liners. When I took them out of the oven after baking, they were all below the edge of the liner. With the frosting it wasn’t really noticeable, but I thought I would still mention it.
2) Again, I don’t really know why this happened, but the second time I made these cupcakes, I might have actually overdone them a bit. Now, I know you’re thinking I’m being really stupid because obviously they were overdone since I left them in for too long, but this time I really didn’t. For the first batch, I put them in for 19 minutes to give me time to check on the to avoid overbaking them. I actually ended up leaving them in for probably 4-5 more minutes, for a grand total of around 25. With the second group, I set the timer for 20 minutes thinking that would be plenty of time, and when I checked on them the first time, they were clearly done (not a crumb or hint of batter/cupcake came out when I stuck a toothpick in, and they might have even been pulling away from the edges of the pan a bit, which is a sign they could be overbaked). That might be why they had a slightly cakier texture, but in the end it was ok since they were still delicious. I’m going blame it on my oven again, but really the (annoying) moral of the story is that you should always set your timer for a few minutes less that the directions, so that way even if you have to check it a few times, you’ll never have the problem of dry, overdone cupcakes. (At least these were fairly forgiving, or maybe they were just starting to get overbaked when I checked them… ehh, doesn’t really matter now, I guess).
3)Switching from cupcake to icing, with the frosting, immediately after you make, which is when you would normally pour it over a sheet of brownies, it is pretty runny, as expected. The frosting cools and thickens to a fudgy, thicker, slightly dense consistency (which is one of the reasons why I really liked it), but it takes FOREVER to do so. Like, many hours long. I actually put it in the refrigerator the second time because it was getting late, and I needed to frost them that night, but make sure not to forget about it because you just want to get it to room temperature/a frostable consistency. Because it has to cool to become thicker, there usually develops a slightly harder layer on top, but it’s no big deal, and you can just stir it up right before you use it (it will go back to being smooth if you mix it for a minute, and actually, it probably won’t even take that long).
4) Also for the frosting, my dad thought it was a little too sweet (I thought it was perfect, but I still played around with the recipe for him), so I took out some of the sugar the second time. I made 1 1/2 batches for 24 cupcakes, and that worked perfectly since 1 batch made more than enough for 12 cupcakes. Anyways, that meant that I would have put in 3 cups of sugar, but instead, I only put in 2. It was still plenty sweet because I added some more chocolate chips and took out a little bit of milk and butter (to try and keep the consistency ok – this worked fine).
So that’s really all I have to say for the actual cupcakes. I made them with my cousins over Easter weekend but had been avoiding posting this in case I could do E before then, but after making them for a second time this weekend, I felt I should post about it while it was fresh in my mind. I’ll try to do E as soon as possible (ideas are still/always welcome!), but who knows what my upcoming schedule will be like… Anyways, I feel like I’m forgetting to add something, but this post is already super long, plus I can always edit it if I remember, so I think I’ll end it here. I hope you guys enjoy this recipe; I really think it’s worth making!
See you guys soon,
Ohhhh, that’s right! My camera has been acting up lately, and it’s refusing to really focus, especially on anything close, so these pictures are not as nice as they usually are. I hope that won’t affect your opinion of the cupcake, although I know photos are almost the best part of the blog, and it’s kind of hard to like a cupcake if the only impression of it in your mind is that of a blurry picture. I’m really sorry about that and I’ll try to get it fixed, but please do your best to ignore it. Thanks so much you guys!