Chocolate Brownie Cupcakes Recipe
Photo source: Grandmother's Kitchen
Dress up these chocolate brownie cupcakes using a colorful paper cake liner and garnishing with chocolate curls.
3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup granulated sugar
2/3 cup packed brown sugar
3/4 cup butter, melted and cooled slightly
1/2 teaspoon vanilla
1/2 teaspoon almond extract
2/3 cup semi-sweet chocolate chips
Nutella Buttercream Frosting
3/4 cup butter, at room temperature
3 cups confectioners' sugar
1/3 cup milk
1 teaspoon pure vanilla extract
1/2 cup very soft nutella
1/2 cup chocolate chips, melted
1/2 cup chocolate curls
Preheat oven to 325 degrees F.
Line a muffin pan with paper liners.
In a small bowl, mix together flour, cocoa powder, baking powder and salt.
In a large bowl, whisk together granulated and brown sugars and butter until smooth.
Whisk in vanilla and almond extract.
Add eggs, one at a time, beating well after each addition.
Add flour mixture, beating until combined. Stir in chocolate chips.
Scoop batter into prepared muffin pan.
Bake in preheated oven for 28 minutes or until a tester inserted into center comes out with a few crumbs attached and a little melted chocolate.
Let cool in pan on rack for 10 minutes.
Remove cupcakes from pan and let cool completely on rack.
Melt the chocolate chips in the top of a double boiler or using your favorite method.
Mix all frosting ingredients with a mixer.
If too thin, add more confectioners' sugar, if too thick add more milk one teaspoonful at a time.
Put into a piping bag and decorate the cupcakes.
Garnish with chocolate curls(optional).