BROWNIE HEART CUPCAKES

 

  • Cooking Time:
  • Servings: makes 24
  • Preparation Time:

Ingredients

  • Vegetable oil cooking spray
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 15 ounces (3 3/4 sticks) unsalted butter, cut into pieces
  • 12 ounces unsweetened chocolate, coarsely chopped
  • 3 cups sugar
  • 6 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • Basic Buttercream

Directions

  • Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Coat an 8-inch square cake pan with cooking spray, line bottom with parchment, then spray parchment.
  • 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, about 3 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce speed to low, and add flour mixture.
  • Divide batter among muffin 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 using a 1 1/2-inch heart-shaped cutter. Top each cupcake with a heart.

Notes

Categories: Cupcakes 

Website Credit: http://www.marthastewart.com/recipe/brownie-heart-cupcakes?lnc=ae0cdc53f03ee010VgnVCM1000003d370a0aRCRD&rsc=taxonomylist_food_cupcake-recipes

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