I seldom bake cake with high content of chocolate and butter especially brownies. Brownies tend to have high quantity of butter, chocolate and sugar. Therefore I consider more than once before I bake this brownies cupcakes :D Since it has been quite sometimes not having brownies I decide to bake it for myself and especially my kids!
I'm glad I try! These
brownies are airy, light and definitely moist in texture! The step of beating
eggs and sugar till pale and light does the magic! A tablespoon of honey (replace
for golden syrup) does lift up overall taste of these brownies. I had reduced
the sugar quantity tremendously as I used semi-sweet chocolate. The sweetness
level is right for our liking.
Initially I plan to make the cream cheese icing. But all my cupcakes 'bloom' and leave no more room for topping. Looking at those brownies I know they going to taste delicious just plain. Therefore I skip the cream cheese topping. Little sprinkle of icing sugar on top does the trick! Serves 8 cupcakes
Adapted with modification from Curtis Stone Brownies Cupcakes
Ingredients:
~Cupcakes (A)
170g (6 ounces) semi-sweet, chopped
85g (6 tablespoons) unsalted butter
1 tablespoon honey (replace for Golden Syrup or light corn syrup)
Pinch of salt
(B)
50g sugar (reduce from ¾ cup)
2 large eggs
(C) ½ cup all- purpose flour
1 teaspoon baking powder *sift together and set aside
2/3 cup coarsely chopped walnuts (omit)
If you prefer topping, here is the recipe
~Frosting
125g (4 ounces) cream cheese, room temperature
1/3 cup Lyle’s Golden Syrup or light corn syrup
125g (4 ounces) good-quality dark chocolate (60% cacao), chopped
8 small fresh strawberries
Methods:
~Cupcakes 1. Position the rack in the center of the oven and preheat the oven to 350°F. Line 8 standard cupcake moulds with cupcake liners.
2. Stir the chocolate and butter in a small heavy saucepan over low heat until the chocolate and butter melt and the mixture is smooth (I used double boiler method).
3. Stir in the honey (or syrup) and salt. Remove from the heat and set aside.
4. Using an electric mixer, beat the sugar and eggs in a large bowl for 2 minutes or until the mixture is thick and light. Stir in the chocolate mixture.
5. Add the flour and baking powder and stir just until blended, then stir in the walnuts (if using).
6. Divide the batter equally among the prepared cupcake moulds filling the paper liners completely.
7. Bake for about 25 minutes, or until the cupcakes puff and crack on top and a skewer inserted into the center of the cupcakes comes out with fudgy crumbs attached.
8. Remove the cupcakes from the oven and cool completely on a cooling rack.
~Frosting
1. Place the chocolate in another bowl and place the bowl over a small pot of boiling water. Stir constantly until the chocolate melts. Leave aside to cool.
2. Using an electric mixer, beat the cream cheese in a large bowl until light and smooth. Beat in the syrup. Add in melted chocolate and stir to combine.
3. Put the frosting inside piping bag. Pipe onto the cupcakes and decorate with the strawberries.
I'm linking this post to:
~Cook Like A Star,
where this month's featured chef is Curtis Stone, an event organized byZoe from Bake For Happy Kidstogether with co-hosts, Baby Sumo from
Eat Your Heart Outand Grace from Life Can Be Simple
~Made with Love Mondays hosted by Javelin Warrior's Cookin w/Luv
