Saturday 6 April 2013

Cupcake Brownies Recipe

Here is an interesting take on both the cupcake and the brownie. In essence, this is a brownie mix that is cooked as a cupcake, so you get the soft chocolateyness of a brownie but you can decorate like a cupcake.

The basic batter can be made as large or mini cupcakes and kids will love them (and you for making them!).

Cupcake Brownies

Serves: 18
Classic cupcake brownies baked in gold foil cases.


200g (1 cup) butter, diced
120g (4 oz) dark chocolate (at least 70% cocoa solids), chopped
4 eggs
350g (1 3/4 cups) sugar
1 tsp vanilla extract
140g (1 cup) plain flour
120g (1 1/2 cups) pecan nuts, chopped

For the ganache icing:

75ml double cream
75g plain chocolate, broken into pieces
3/4 tsp baking powder


Combine the butter and chocolate in a heat-proof bowl and melt either in a microwave or over a pan of barely-simmering water. Mix until smooth then set aside to cool or 10 minutes.

In a large bowl, beat together the eggs and sugar until the sugar has dissolved. Beat in the vanilla and the chocolate mixture then gradually stir in the flour and the nuts.

Line 18 wells from two 12-cup muffin tins with cases then fill these 2/3 full with the batter. Transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for about 18 minutes, or until a toothpick inserted into the centre emerges cleanly.

Allow to cool completely on a wire rack before decorating.

For the ganache icing: place the cream and chocolate in a heat-resistant bowl. Place over a pan of simmering water and allow to melt slowly. Take off the heat, mix to combine thoroughly then allow to cool slightly before spreading on top of each of the cupcakes in a swirling pattern.

UPDATE! My new recipes book eBook: Cupcakes, Muffins, Fairy Cakes and More — Baking Secrets has just been published in an edition for Amazon Kindle!

This recipe and over 360 other recipes for cupcakes, muffins and other small cakes can be found in this eBook.

The chapters in the book cover: Cupcakes (including: Vanilla and White Cupcakes; Chocolate and Dark Cupcakes); Microwave Cupcakes; Muffins (including: Refrigerator Muffins); Fairy Cakes and Butterfly Cakes; International Cupcakes; Cupcakes for Special Occasions; Icings and Frostings; Flour and Cake Mixes; Other Small Cakes; Historic Muffins and Cupcakes.

Not only do you get all the recipes, but there are over 50 illustrations throughout the book. You also get a history of cupcakes and muffins, showing how they evolved from British muffins and crumpets to become an American phenomenon.

Every classic and traditional cupcake and muffin style is dealt with in the book and you get over 60 recipes for different types of icings and frostings. The ebook is everything you need to successfully bake cupcakes and muffins. You also get a chapter covering different muffin and cupcake styles from across the globe. Get you copy today and help this blog and the Celtnet Recipes website keep going.

No comments:

Related Posts Plugin for WordPress, Blogger...

Popular Posts