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Recipe Detail Page
Deep-Chocolate Brownie Cupcakes
Spring 2010
For outstanding chewy cupcakes purchase the best chocolate available. Callebault from Belgium is a chef favourite and can often be purchased from a local chocolatier or even a bulk food store. President’s Choice bars and chips are very good mainstream chocolate—and quite reasonable in cost, too. Malted milk balls in Easter colours are an over-the-top decoration to consider, and quite fun.
Makes 18
Cupcakes
4 oz (120 g) unsweetened chocolate, broken up
⅔ cup (150 mL) unsalted butter
1½ cups (375 mL) granulated sugar
4 large eggs
1 tsp (5 mL) pure vanilla extract
1¼ cups (300 mL) all-purpose flour
1 tsp (5 mL) baking powder
½ tsp (2 mL) salt
1 cup (250 mL) chopped-into-bits semi-sweet chocolate or chips, about 175 g (6 oz)
1 cup (250 mL) broken toasted walnuts or pecans
Icing
1 cup (250 mL) chopped-into-bits semi-sweet chocolate or chips, about 175 g (6 oz)
½ cup (125 mL) whipping cream
1 tsp (5 mL) pure vanilla extract
1. Preheat oven to 350°F (180°C).
2. Line 18 muffin cups with papers or silicone cups. Over low heat, melt chocolate and butter together in a large saucepan, stirring until smooth. Remove from heat. Stir in sugar, then eggs, 1 at a time, and vanilla.
3. Mix flour with baking powder and salt. Stir into chocolate mixture along with chocolate and nuts. Divide among cups. Bake 16 to 18 minutes or just until cupcake centre is raised and feels firm when touched. Do not overbake. Cool completely on a rack.
4. Meanwhile, to make icing, melt chocolate in whipping cream over very low heat in a small saucepan. When almost smooth, remove from heat and stir in vanilla. Cool to room temperature.
5. Ice cupcakes. Icing sets at room temperature in about an hour. Store cupcakes at room temperature, covered, for up to 3 days, or freeze for up to a month.
Makes 18
