Chocolate Brownie Cupcakes

Let's face it, who doesn't love brownies? And who doesn't love cupcakes? No show of hands? Exactly.

Why choose? Combine the rich and chocolatey density of a brownie into a cupcake topped with fudge icing and you pretty much have my definition of heaven.

I had 2 special ingredients on hand for this recipe but you can make it without them. Just ensure you have some good quality dark chocolate (4 ounces worth) before you begin. I wanted to dress these up a bit so I chose an extra dark Godiva chocolate (85% cocoa) and for the decorative topping I opted for some Brownie Tattoos I had purchased several weeks ago at Michael's Craft Store.

The trick to working with the tattoos in this recipe is to use a puncher or circular cutter to get a clean circular cut. After you cut out the circle, simply peel off the edible tattoo
and press gently down onto the icing.

These bake up nicely in paper liners and tend not to rise too much
due to the heavy brownie batter. If you want to bake directly in a muffin pan
then ensure you spray the tin liberally with cooking spray.

Frost them using a piping tip or an icing spatula

to spread frosting over the cupcakes. I used a Wilton 2D tip.


Then apply the tattoo cutouts and enjoy!

LET'S GET STARTED!

RECIPE:
*altered source recipe: Brownie Cupcakes, Joy of Baking

WHAT YOU NEED

4 ounces dark chocolate, chopped
1/2 cup unsalted butter, cut into pieces
1 1/4 cup fine granulated white sugar
1 teaspoon pure vanilla extract
3 large eggs
3/4 cup all purpose flour
1/4 teaspoon salt

FUDGE FROSTING

4 ounces unsweetened chocolate
2/3 cup unsalted butter at room temperature
1 1/3 cups icing sugar, sifted
1 1/2 teaspoons pure vanilla extract

Brownie Tattoos (optional)

MAKE IT

PREHEAT oven to 325F
LINE muffin tin with 12 paper liners

IN SMALL DOUBLE BOILER, melt chocolate and butter stirring constantly until smooth and combined
SET ASIDE and let come to room temperature
TRANSFER to large bowl and whisk in sugar and vanilla extract
WHISK in 3 eggs, one a time, until combined
STIR in flour and salt
DIVIDE equally into muffin tin (I use an ice cream scoop to measure out the batter)
BAKE 23-25 minutes or until toothpick inserted in center comes out sticky with moist crumbs
LET COOL in tin 5 minutes them transfer to cooling rack
LET COOL COMPLETELY

FROSTING:

IN SMALL DOUBLE BOILER, melt chocolate whisking continuously until smooth
REMOVE FROM HEAT and let come to room temperature
IN STAND MIXER fitted with paddle attachment, mix butter 2-3 minutes MED speed
ADD melted chocolate
BLEND until combined
ADD icing sugar and vanilla extract
BLEND slow speed 1 minute, scrape down sides and mix 3 minutes MED speed
SPOON into piping bag fitted with your tip of choice
PIPE frosting onto cooled cupcakes
CUTOUT brownie tattoos, peel of backing and press down lightly into tops of cupcakes

ENJOY !


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