Review: Annie Rigg's Fabulous Brownies | Cupcake Brownies
Author: 
Recipe type: Brownies, Dessert
Serves: 10
 
These aren't strictly cupcakes or brownies. They are, however, fudgy and dark, and the perfect option when you want brownies but in cute, individual portions.
Ingredients
  • 175 g/6 oz. dark/bittersweet chocolate, chopped
  • 125 g/1 stick butter, diced
  • 150 g/¾ cup light brown (soft) sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 100 g/¾ cup plus 1 tablespoon plain/all-purpose flour
  • teaspoon baking powder
  • a pinch of salt
  • 1 quantity Milk Chocolate Frosting
  • sugar sprinkles
  • 125 g/4 oz. dark/bittersweet chocolate, finely chopped (I prefer to use a chocolate with a lower cocoa percentage, around 54–68%, for this frosting)
  • 125 g/4 oz. milk chocolate, finely chopped
  • 175 ml/2/3 cup double/heavy cream
  • 1 tablespoon maple syrup or golden syrup
  • 125 g/1 stick soft butter, diced
  • a 12-cup muffin pan, lined with 10 pretty cupcake cases
  • a piping bag, fitted with a star-shaped nozzle/tip
Instructions
  1. Preheat the oven to 170°C (325°F) Gas 3.
  2. Put the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water. Stir until smooth and thoroughly combined. Leave to cool slightly.
  3. In a separate bowl, whisk the sugar, eggs and vanilla extract for 2–3 minutes until light and foamy. Add the melted chocolate mixture and stir until combined. Sift the flour, baking powder and salt into the bowl and fold in until well incorporated.
  4. Divide the mixture between the prepared cupcakes cases, filling them two-thirds full. Bake on the middle shelf of the preheated oven for 15 minutes, or until firm and well risen.
  5. Remove from the oven and leave to cool in the pan for 2 minutes, then transfer the cupcakes to a wire rack to cool completely.
  6. Meanwhile, prepare the Milk Chocolate Frosting according to the recipe and spoon into the prepared piping bag. Pipe a generous swirl over each cupcake brownie. Scatter sugar sprinkles over the top and leave to set before serving.
  7. Tip the chocolates into a small, heatproof bowl. Heat the cream and syrup in a small saucepan until only just boiling. Pour it over the chopped chocolates, add the butter and leave to melt. Stir until smooth, then leave to thicken slightly before using.
Notes
- Add in any extract of your choice: Mint, Almond, Lemon - If you're making this for yourself i'd suggest a dark chocolate ganache with a splash of rum - Add a dash of cinnamon, there's nothing better than chocolate and cinnamon. - Add chocolate chips to the batter before baking. You could use a variety of white chocolate, dark chocolate, peanut butter
Recipe by Baker Street at https://bakerstreet.tv/2012/01/cupcake-brownies/