Brownie cupcake recipe

by Jessica
(Tampa, Florida)

For this brownie cupcake recipe you will need:

Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8oz (250g)melted butter
1 1/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup all-purpose (plain) flour, sifted
1/2 teaspoon kosher salt

Preheat the oven to 300F (150C).
In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
Pour the batter into foil cupcake tins till 3/4 full in a cupcake pan and bake for 17 minutes (my oven took 17 minutes, but ovens can run very differently so make sure and keep an eye on them). Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of a cupcake should come out clean. When they are done, remove to a rack to cool. Resist the temptation to stuff your face until they are mostly cool.

Source: Alton Brown

-Peanut Butter Frosting-
You will need:
4oz (125g)butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups confectioners (icing) sugar

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy. Then pipe onto cooled cupcakes.

Adapted from:

The decorations on the cupcakes are mini chocolate chips!

I asked Jessica to submit this recipe as I had seen it on her blog The Novice Chef. Jessica loves cooking and her blog is a record of the meals she has cooked for her family and friends. The photos of the food are amazing and they will definitely inspire you to try her recipes.
Thanks very much Jessica.

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Those look beautiful and delicious!

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