Chocolate Brownie Cupcakes
200g dark chocolate, chopped
250g butter, chopped
1¾ cups (310g) brown sugar
⅓ cup (35g) cocoa powder, sifted
1¼ cups (185g) plain (all-purpose) flour, sifted
¼ teaspoon baking powder
Preheat oven to 160°C (325ºF). Place the chocolate and butter in a saucepan over low heat and stir until smooth. Allow to cool slightly.
Place the sugar, eggs, cocoa, flour and baking powder in a bowl. Add the chocolate mixture and mix until combined. Pour into a 20cm-square slice tin lined with non-stick baking paper. Bake for 50 minutes or until an inserted skewer withdraws clean. Allow to cool slightly in the tin. Once cooled frost with chocolate Buttercream.
- 250g butter, softened
- 2 cups (320g) icing sugar mixture, sifted
- ½ cup (50g) cocoa, sifted
- ¼ cup (60ml) milk
- Beat the butter until pale and creamy. Add the icing sugar, cocoa and milk and beat until fluffy. Fill pipping bag with buttercream and pipe onto cupcakes.
- I used a large pastry tip for these cupcakes.