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Chocolate Brownie Cupcakes

Source: Burt Wolf's Menu Cookbook
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Active Time:  20 Minutes
Total Time:  1 Hour 45 Minutes
  Makes 24 cupcakes
RECIPE INGREDIENTS
1 1/2 cups water
5 ounces bittersweet chocolate
4 ounces unsweetened chocolate
10 ounces (20 tablespoons) unsalted butter
1 3/4 cups all-purpose flour
2 1/4 cups granulated sugar
6 eggs
Confectioners' sugar for garnish
Chocolate Brownie Cupcakes Recipe at Cooking.com
DIRECTIONS
In a saucepan, heat the water to a simmer. Put both of the chocolates and the butter into a heatproof bowl. Place the bowl over the saucepan of simmering water, making sure that the bottom of the bowl does not touch the water. You can also use a double boiler for this process. Stir occasionally until the chocolate is melted. Remove the bowl from the saucepan and set the melted chocolate aside.


In a mixing bowl or the bowl of an electric mixer, combine the flour and granulated sugar until blended. Using an electric mixer on low speed, beat in the eggs, one at a time, until blended, making sure that the batter is smooth. Slowly add the chocolate-butter mixture, and beat until all the ingredients are fully incorporated. Then beat for 1 minute more.


Pour the batter into an airtight container and refrigerate for at least 1 hour, the batter can be held in an airtight container in the refrigerator for up to 2 weeks and baked in small batches.


Preheat the oven to 350 degrees F. Line a muffin pan with paper liners. Using an ice cream scoop, scoop the batter into the muffin liners. Dip the ice cream scoop into a container of warm water to keep the surface of the scoop from sticking to the batter.


Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Cool on a rack. Remove the cupcakes from the pan.


Dust the top of the cupcakes with confectioners' sugar before serving.


Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Makes 24 cupcakes
Calories: 261
Fat. Total: 15g
Fiber: 1g
Carbohydrates, Total: 31g
Sodium: 20mg
% Cal. from Fat: 52%
Cholesterol: 79mg
Protein: 3g
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