Since I feel that I have to come back with a bang, I've got many recipes I'll be posting in these next few days here. These chocolate brownie cupcakes are really good, but as the recipe says, it's crucial that you do not overbake them. They're much more brownie tasting than cupcakes and overbaked brownies are even worse in cupcake form. I made two pans of these and pulled one out a little sooner than the other and it made a big difference in taste. And lastly, as usual, I didn't add the nuts in this recipe.

Deep Chocolate Brownie Cupcakes
Recipe from La Mia Vita Dolce 
(Originally from Food and Drink)

  • 4 ounces (120 g) unsweetened chocolate, broken up
  • 2/3 cup (150 ml) unsalted butter
  • 1 1/2 cups (375 ml) granulated sugar
  • 4 large eggs
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1 1/4 cups (300 ml) all-purpose flour
  • 1 teaspoon (5 ml) baking powder
  • 1/2 teaspoon (2 ml) salt
  • 1 cup (250 ml) chopped-into-bits semi-sweet chocolate or chips, about 175 g (6 ounces)
  • 1 cup (250 ml) broken toasted walnuts or pecans
  • 1 cup (250 ml) chopped-into-bits semi-sweet chocolate or chips, about 175 g (6 ounces)
  • 1/2 cup (125 ml) whipping cream
  • 1 teaspoon (5 ml) pure vanilla extract
  1. Preheat oven to 350° F (180° C)
  2. Line 18 muffin cups with papers or silicone cups.  Over low heat, melt chocolate and butter together in a large saucepan, stirring until smooth. Remove from heat.  Stir in sugar, then eggs, 1 at a time, and vanilla.
  3. Mix flour with baking powder and salt.  Stir into chocolate mixture along with chocolate and nuts.  Divide among cups.  Bake 16 to 18 minutes or just until cupcake centre is raised and feels slightly firm when touched.  Do not over-bake.  Cool completely on rack.
  4. Meanwhile, to make icing, melt chocolate in whipping cream over very low heat in a small saucepan.  When almost smooth, remove from heat and stir in vanilla.  Cool to room temperature.
  5. Ice cupcakes.  Icing sets at room temperature in about an hour.  Store cupcakes at room temperature, covered, for up to 3 days, or freeze for up to a month.


Grace said... @ June 1, 2010 at 1:21 PM

Hey Sarah

So happy you tried the recipe, they look amazing!!

Post a Comment