Thursday, February 14, 2008

Chocolate Brownie Cupcakes

So today I was in the drug store (which, sidenote, I ran into SIX PEOPLE I knew today while I was out...was the whole world last minute Valentine's Day shopping?) & I ran into one of the students from the lab where I work. We say hi & I expect her to ask how I'm doing or if I'm enjoying the snow or something of the sort, but instead she bursts out "Oh my god, can you please give me the recipe for those cupcakes you made the other day?" :)

Since it was a close friend's birthday, I wanted to make something special & I decided on brownie cupcakes. I was hoping to have something that was really 1/2 cupcake, 1/2 brownie, instead of brownies in a cupcake liner (mostly because I had a plate of brownies already sitting on the coffee table).

I decided on the recipe from GigiCakes, because of course her recipes are lovely. :) I'll reprint it to make it easier, but here's a link to her site so you can see all of her advice.

I attempted to make her espresso buttercream as well, but I screwed it up big time (possibly due to a faulty candy thermometer, possibly due to a faulty baker) and decided to go with a peanut butter icing instead, which is always a crowd pleaser so it worked out.

Brownie Cupcakes
adapted from Gigi Cakes

-12 Tbsp butter
-12 oz dark chocolate, chopped
-1 cup packed brown sugar
-2/3 cup of sugar
-4 eggs
-1 tsp vanilla
-1 cup flour

1. Preheat the oven to 350 degrees F. Line 2 muffin tins with liners.
2. Melt butter and chocolate in a medium microwavable bowl. Microwave on low, stirring occasionally, until melted and smooth.
3. Stir in the sugars, then add the eggs one at a time. Stir in vanilla, then flour.
4. Divide batter into the liners.
5. Bake cupcakes for 15-20 minutes or until a toothpick comes with moist crumbs attached (similar to a brownie). Cool completely before icing.

Mine made about 24 cupcakes.


Icing adapted from Bon Appetit, January 2003

Peanut Butter Icing

1 cup powdered sugar
3/4 cup chunky peanut butter
1/4 cup (1/2 stick) unsalted butter, room temperature
1/4 teaspoon vanilla extract
1/2 tsp cinnamon
2 tbsp vanilla yogurt
2 tsp instant coffee + 1/2 tbsp water

In a small bowl, mix instant coffee & water until blended. Put powdered sugar, peanut butter, butter, vanilla, & cinnamon in medium bowl. Using electric mixer, beat until mixture is smooth. Add yogurt and coffee mixture slowly, and mix until blended.


The peanut butter icing is reportedly "not too peanut-buttery" according to one of my taste testers. And another said "I didn't know that peanut butter & chocolate could go together in THAT way" (not that I necessarily know what that means, but I assume it wasn't the classic pb & chocolate combo).

Both parts of the recipe were quite easy. And you'll love them!

5 comments:

Patricia Scarpin said...

These are mouthwatering, Sarah - gotta save this recipe for soon!

eatme_delicious said...

Mmmm brownie cupcakes with peanut butter icing - delicious! In response to your comment on my blog, no I don't think using flax eggs helps with missing oil. I've made muffins with regular eggs and only applesauce, and flax eggs and applesauce and I don't really notice a difference.

VeggieGirl said...

brownie cupcakes?? peanut butter icing?? yes, please!! haha :0) and hey, they look perfect to me!!

Gigi said...

Great idea by using peanut butter icing. That was my first choice, but Jose whom I made these for, does not like chocolate and peanut butter. I know crazy, huh?


P.S. love your blog!

Gretchen Noelle said...

Loving brownie cupcakes! Made some a couple weeks ago and they did not last long! Your blog name made me laugh and your list of this to make is great!