These cute little mini brownie cupcakes are perfect for tea party or any special occasion. Enjoy these two-bite sized brownies as a snack or pair them with scooped vanilla ice cream and you have a perfect mini dessert.
Brownies again!! Isn’t that amazing that with one recipe you can make so many varieties. Brownies with white chocolate, with dark chocolate, caramel, cream cheese… and so many others endless possibilities. This one is just plain brownie, more cakey version. If you would rather make the soft gooey version, here is the link for the recipe of gooye version of brownies.
So my previous post was about the gooey version of brownies, which I prefer, but sometimes I need to make a base for a chocolate cake and some people like it more than a cakey version, so I’ve decided to post this cakey version. This version is very light chocolatey taste, where you still have the strong taste of chocolate. We will use real chocolate in this version, I will not substitute the chocolate with cocoa in powder. Even though it is absolutely doable, this version of brownies contains plenty of chocolate.
I am using this recipe for a base of Black Forest cake, it is just such a perfect match with the whipping cream. The softness of the sponge cake compliments amazingly the cherry jam and whipped cream.
MINI BROWNIE CUPCAKES RECIPE
- 1 cup (230 g) unsalted butter (melted)
- 4 ounces (115 g) unsweetened chocolate or chocolate chips chopped
- 1 cup (120 g) all-purpose flour
- 1/4 cup (25 g) unsweetened cocoa powder preferably Dutch-processed
- 1/4 teaspoon (2 g) salt
- 2 cups (200 g) granulated sugar
- 4 large (200 g) eggs
- vegetable-oil cooking spray for the liners
- 2 tbsp (16 g) confectioners/icing sugar (for dusting)
- Preheat the oven to 350°F / 177 C (middle rack) and line mini–muffin tins with liners. (24 mini muffins pan) Spray liners with cooking spray.
- Melt the butter and chocolate in large microwaveable bowl, 1 minute at 70%. Stir and continue melting with the same method, until it's all melted and combined. Stir after each one minute interval.
- In large kitchen bowl, whisk together flour, cocoa, and salt, set aside.
- Whisk in melted butter and chocolate granulated sugar. Add eggs, one at a time, whisking after each addition until well incorporated.
- Stir in flour mixture and using wooden spatula, gently incorporate the flour.
- Spoon the brownie batter into muffin liners, filling cups almost to the top. It will be about 1 tablespoon in each tint.
- Bake in preheated oven to 350 F / 177 C ,for 10-12 minutes, or until the brownie cupcakes top is set.
- Cool for 5 minutes in tins and turn out onto kitchen counter.
- Place it on white plate and dust with confectioners sugar if desired.