recipes:dessert:cakes:chocolate_brownie_cupcakes
Table of Contents
Ingredients
- 2.5 oz unsweetened chocolate, chop chop
- 3.4 cup + 3 tbsps cake flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 7 tbsps butter, softened
- 1 1/4 cups sugar
- 2 large eggs
- 1/2 cup walnuts, chop chop
- 1 1/4 tsp vanilla
Method
- Preheat oven to 350F. Line muffin pan with cupcake liners.
- Melt chocolate in a double boiler. Cool.
- Sift flour, baking powder and salt onto wax paper
- Hand mix butter and sugar in a large bowl
- Beat eggs lightly and add to butter/sugar.
- Add cooled chocolate. Blend thoroughly.
- Slowly add sifted ingredients.
- Beat until smooth, stir in nuts and vanilla.
- Bake 20-22 minutes or until clean toothpick.
- Cool completely before frosting.
Frostings
Seven Minute Frosting:
- 2 egg whites
- 1 1/2 cups sugar
- 1/2 cup water
- 1 tbsp light corn syrup
- 1 tsp vanilla
- 1/2 tsp salt
- In the top of a double boiler off the heat, mix all ingredients except vanilla.
- Beat on low for 1 minute.
- Put bowl over simmering water, reduce heat to medium. Beat constantly for seven minutes, or stiff peaks and tripled volume.
- Take off heat, beat 2-3 minutes until cooled, thick and glossy. Beat in vanilla.
Peanut butter Frosting
- Place 1 cup above frosting in a bowl. Whisk in 1/2 cup smooth peanut butter. Gently fold in the rest of the frosting.
Honey Frosting
- Reduce sugar to one cup in above frosting. Add 1/2 cup honey. You may need to beat longer.
Notes
Cat Cora, Cooking from the Hip.
recipes/dessert/cakes/chocolate_brownie_cupcakes.txt · Last modified: 2017/12/19 19:42 by admin