Skill required: Confident beginner
Brownie Cupcakes:
4 ounces unsweetened chocolate, chopped
1/2 cup unsalted butter, cut into pieces
1 1/4 cup granulated white sugar
1 teaspoon pure vanilla extract
3 large eggs
3/4 cup all-purpose flour
1/4 teaspoon salt
1. Preheat oven to 325 degrees F and place rack in center of oven.
2. Line 12 muffin tins with paper or foil baking cups.
3. Melt the chopped chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water.
4. Once the chocolate is melted and smooth, remove from heat and let cool for a few minutes.
5. Stir in the sugar.
6. Add the vanilla and then add the eggs, one at a time, mixing well after each addition.
7. Mix in the flour and salt until well blended.
8. Evenly divide the batter between the muffin cups.
9. Place in the preheated oven and bake for 20 minutes or until a toothpick inserted in the center of the cupcake has moist crumbs.
10.Remove from oven and let cool on a wire rack.
Chocolate Frosting:
4 ounces semi-sweet or bittersweet chocolate, chopped
6 tablespoons (3 ounces) unsalted butter, cut in pieces
3/4 teaspoon pure vanilla extract
2 teaspoons light corn syrup
1 1/3 cups confectioners (powdered) sugar, sifted
1/2 cup sour cream, room temperature
1 teaspoon hot water
1. Melt the chocolate and butter in a heatproof bowl placed over a saucepan of simmering water.
2. Remove from heat and stir in the vanilla and corn syrup.
3. Whisk in the sugar, a little at a time; frosting will be quite thick.
4. Place the frosting in the bowl of your food processor and, with the processor running, gradually add the sour cream and hot water.
5. Process until the frosting is nice and shiny.
6. Spread some frosting on the top of each cupcake.
Yield: 12 cupcakes.
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