valentine's day A couple days ago I received my copy of "The Sweet Little Book Of Cupcakes" in the mail and had to jump in the kitchen right away and whip up a batch.
Oddly enough, I chose the brownie cupcake recipe instead of a more cake-like recipe, but it did not disappoint.
It's topped off with the book's chocolate buttercream, which I wasn't a big fan of but I still whole-heartedly recommend picking up this cookbook. You can read more about my opinions on the book, and also see my full write up and more pictures by clicking here.
Before I get to the recipe, let me remind you that you still have one more day to enter to win your own copy, click here to enter!
Brownie Cupcakes
Adapted from The Sweet Little Book Of Cupcakes
Makes 12 Cupcakes
3/4 cup unsalted butter
3 ounces dark chocolate, chopped
1 1/4 cup sugar
1 tablespoon vanilla extract
2 large eggs
3/4 cup all purpose flour, sifted
1/2 cup cocoa powder, sifted
1/2 teaspoon salt
Preheat oven to 350°F and line a cupcake tin with 12 paper liners.
In a double boiler, melt together the butter and chocolate over low heat.
In an electric mixer or stand mixer, combine the melted chocolate with sugar and mix on high for approximated 4 to 5 minutes. Add the vanilla and eggs and mix for 30 seconds.
Slowly add the flour, cocoa powder, and salt, blending until just combined.
Fill the cupcake liners about 3/4 full, bake for about 12 minutes, rotate the pan, and bake for 12 more minutes or until a toothpick inserted in the center comes out clean.
Place the pan on a wire rack and allow to cool completely.
Chocolate Buttercream Frosting
Adapted from The Sweet Little Book Of Cupcakes
1/2 cup unsalted butter, room temperature
1/2 cup trans fat-free vegetable shortening
1 3/4 cups confectioners sugar
1/4 cup cocoa powder
1/4 teaspoon vanilla extract
In an stand mixer, or large bowl with an electric mixer, beat the butter and shortening on medium speed until creamy.
In a separate bowl, sift the confectioners sugar and the cocoa powder together. Slowly add this mixture to the butter mixture on low speed until it begins to incorporate.
Once all the sugar and cocoa is added, add the vanilla extract and beat at medium-high until fully incorporated.
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