- Special Pricing
Chocolate Brownie Cupcakes
- Active Time 20m
- Total Time 1h 45m
Makes 24 cupcakes
- 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
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.
nutrition information per serving
261 calories; 15g total fat; 79mg cholesterol; 20mg sodium; 31g carbohydrates; 1g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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