Thursday, August 18, 2011

8 days of baking: Day 2

Brownie Cupcakes

I chose this recipe for today, because I've never made brownies from scratch. Crazy. I know. I have very little experience working with bakers chocolate and I usually shy away from recipes that call for a double boiler. But my husband requested brownies last night and baking brownies from a box felt like cheating, so I decided to try out this new recipe. This recipe is from

There is actually a spatula in Molly's hand but she's whipping it around so fast the camera barely picked it up haha!


4 ounces (120 grams) unsweetened chocolate, chopped
1/2 cup (113 grams) unsalted butter, cut into pieces
1 1/4 cup (250 grams) granulated white sugar
1 teaspoon pure vanilla extract
3 large eggs
3/4 cup (95 grams) all purpose flour
1/4 teaspoon salt


Preheat oven to 325 degrees F (170 degrees C) and place rack in center of oven. Line 12 muffin tins with paper or foil baking cups. 

Melt the chopped chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Once the chocolate is melted and smooth, remove from heat and let cool for a few minutes. Then stir (can also use a hand mixer) in the sugar. Add the vanilla and then add the eggs, one at a time, mixing well after each addition. Mix in the flour and salt until well blended. 

Evenly divide the batter between the muffin cups. Place in the preheated oven and bake for about 20 - 25 minutes or until a toothpick inserted in the center of a cupcake has moist crumbs. Remove from oven and let cool on a wire rack. Once the cupcakes have completely cooled, frost with icing. You can either spread the frosting on the cupcakes with a small spatula or if piping, using a large Wilton plain, or open or closed star tip.

Chocolate Frosting:

 Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).

Makes 12 cupcakes.

My make shift double boiler.

I started to feel pretty confident that I had successfully accomplished this new recipe when I popped the brownies in the oven and started cleaning up the mess. And then I saw a half a cup of butter resting next to the vanilla and salt on the counter, unused. My heart sank. How could I forget the butter? I actually considered scraping the brownie mix out of each cup cake tin and mixing in the butter, until I realized it should have been melted in with the chocolate.  Admit defeat and move on? Probably should have, but I had 4 more ounces of chocolate so I gave it another go.

Can you guess which half has butter?

So what did I learn from this recipe? That using a double boiler isn't all that hard and bakers chocolate isn't as intimidating as it sounds, but making brownies from scratch really isn't all that worth it and can be a lot more expensive than a box..... especially if you forget the butter. I wouldn't suggest trying this recipe, I would however suggest trying something new in the kitchen that you've never tried before.


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