BROWNIE CUPCAKES WITH CHOCOLATE FROSTING
6 tablespoons unsalted butter
11 ounces semisweet chocolate, coarsely chopped
3 large eggs
1 cup sugar
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa
1/8 teaspoon baking soda
1 cup walnuts, coarsely chopped
nonstick cooking spray
FOR THE CHOCOLATE FROSTING:
12 ounces semisweet chocolate, finely chopped
2 cups heavy cream
1/2 teaspoon light corn syrup
Heat oven to 350 degrees F. Line a twelve-count muffin tin with cupcake liners and spray generously with non-stick cooking spray. Set aside.
In a saucepan over low heat, melt the butter and 8 ounces of chocolate. Stir until smooth. Remove from heat and set aside.
In a large bowl whisk together the eggs and sugar. Add the flour, cocoa, and baking soda. Stir in the melted chocolate until combined. Stir in the remaining 3 ounces of chocolate and nuts if desired. Using a 2-ounce ice cream scoop, fill each cupcake liner 3/4 full with batter.
Bake until a firm crust forms on the cupcakes, about 20 minutes. Remove to a wire rack to cool 10 minutes. Remove cupcakes from pan and continue to cool on a wire rack.
TO PREPARE CHOCOLATE FROSTING:
Place chocolate and cream in a saucepan. Cook over low heat, stirring constantly with a rubber spatula, until thickened, between 20 and 30 minutes. Increase the heat to medium-low; cook stirring, 3 minutes more. Remove pan from heat. Stir in the corn syrup. Transfer to a large bowl. Chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes. Use immediately. (Makes about 3 cups)
Ice cupcakes with a generous amount of Chocolate Frosting.
Makes 12 cupcakes
Source: Martha Stewart Living |