Can’t decide if you want to make Brownies or Cupcakes? How about a Brownie Cupcake?!
This is a cute Valentines treat for all those chocolate lovers out there!!
(Recipe adapted from Martha Stewart)
Brownie Heart Cupcakes
- 3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp coarse salt
- 1 3/4 cup unsalted butter, cut into pieces
- 1 1/2 cup unsweetened chocolate, coarsely chopped
- 3 cups sugar
- 6 large eggs, room temp.
- 1 tbsp pure vanilla extract
-Preheat oven to 350F. Line muffin tins with paper liners. Line a 8-inch square pan with parchment paper.
-Whisk flour, baking powder and salt in a large bowl. Place butter and chocolate in a heatproof mixer bowl set over a pot of simmering water, stirring until chocolate melts.
-Attach bowl to mixer, add sugar and whisk on medium-high speed until smooth. Beat in eggs, one at a time, then vanilla. Reduce speed to low and add flour mixture.
-Divide batter among muffing cups, filling each 2/3 full. Spread remaining batter in square pan. Bake until set but still soft, about 20 minutes. Let cool in tins and pan on wire racks.
-Frost cupcakes with buttercream. Cut out 24 hearts from brownie in pan. Top each cupcake with a heart.
- 12 tbsp unsalted butter, room temp.
- 3 1/2 cups confectioners sugar
- 1 cup unsweetened cocoa powder
- 1/2 cup milk, room temp.
- 1/2 tsp pure vanilla extract
-In a medium bowl sift together confectioners sugar and cocoa powder. Add butter, milk and vanilla. Stir until smooth and free of lumps.
–Buttercream can be stored in refrigerator up to two weeks–