So my sister is leaving for Melbourne in a few days, and she demanded I make her favourite: brownie cupcake. This is pretty much a chocolate cupcake, and I call it a brownie cupcake simply because it has that cracked surface that reminds me of brownies, not because it is fudgy and dense- that would be too filling. However, an extra step you can do is to add in some melted chocolate into the centre (which my sister loves).
I love this recipe as the amount of sugar used isn’t much, as compared to most cupcake recipes. Furthermore, I love that this cupcake isn’t too dense, so my stomach does not feel too full after one cupcake (or perhaps I can just eat a lot)…
So firstly, melt the chocolate and butter together. You can do this over a bowl of simmering water, or you can do it the lazy way.
Add brown sugar, sugar, salt, vanilla. Mix it!
An optional step (requested by my sister) is to take out about half a tablespoon of flour and mix it with some chocolate chips, and add it to the batter.
Honestly, I would not mind eating them plain like this…
Use a spoon to dig up a well in the cupcake (not too deep). Fill in with the chocolate cream. Cover it again. More chocolate ganache.
Brownie cupcake ingredients:
- 4 ounces dark chocolate
- 113g butter (unsalted)
- 1/2 cup brown sugar
- 2/3 cup sugar
- Pinch of salt
- 1/2 tsp vanilla extract
- 3 eggs
- 1 cup flour
- 1/2 cup chocolate chips (optional)
Chocolate ganache (optional)
- 200ml pure cream
- 160g mixture of milk and dark chocolate (up to you)
Makes: 18 cupcakes
- Melt the chocolate with the butter. Either in a microwave or over a bowl of steaming water
- With a stand mixer, mix the chocolate mixture with the brown sugar, sugar, salt and vanilla extract
- Beat in eggs, one by one
- Sift the flour. If adding chocolate chips, take out roughly half a tablespoon and add it to the chocolate chips, coating them with the flour
- Add the flour to the batter
- Gently fold in chocolate chips (if using)
- Bake at 175ºC for 20-30 minutes
- Place the cream on a stove with medium heat. Stir constantly
- When the cream heats up until small bubbles form at the sides of the saucepan, add the chocolate
- Stir until the chocolate has melted and mixed well with the cream
- Allow to cool until the chocolate cream has thickened
Assembling the cupcake
- Use a spoon to dig a well in the cupcake
- Slice off the crisp top from the chunk you just dug out, keep it
- Fill in the well with the chocolate ganache
- Place the crisp top back onto the cupcake
- Cover the top of the cupcake with some more chocolate ganache
In terms of storing it, I’d suggest keeping them in an air-tight container in the fridge. When you want to eat a cupcake, just microwave it for 10-20 seconds.