CHOCOLATE-GLAZED BROWNIE CUPCAKES

Chocolate-Glazed Brownie Cupcakes image

Provided by Food Network Kitchen

Time 2h

Yield 12

Number Of Ingredients 14

10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into small pieces
1/4 cup unsweetened cocoa powder (not Dutch process)
3 ounces unsweetened chocolate, finely chopped
2/3 cup boiling water
1 1/4 cups sugar
1 teaspoon pure vanilla extract
2 large eggs
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
2/3 cup finely chopped toasted walnuts or semisweet chocolate chips, optional
1 cup chopped semisweet chocolate (not chips)
1/2 cup heavy cream

Steps:

Preheat the oven to 350 degrees F and line one 12-cup standard muffin tin with paper cupcake liners.
Put the butter, cocoa powder and unsweetened chocolate in a large bowl. Pour over the boiling water and let stand 5 minutes. Whisk until smooth, and then whisk in the sugar, vanilla and eggs. Whisk in the flour, baking powder, salt and baking soda until just combined. Stir in the walnuts or chocolate chips if using. Divide the batter among the prepared liners so they are about three-quarters full.
Bake until a toothpick inserted into the center comes out with moist crumbs, 22 to 24 minutes. Cool in the tins 5 minutes, then remove and cool completely on a wire rack.
Put the semisweet chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat until it just simmers. Pour the cream over the chocolate and let sit for 1 minute, then gently stir until smooth and glossy. Cool the glaze slightly until thickened but not hard. Spread 1 tablespoon of glaze on top of each cupcake or dip the tops of the cupcakes into the glaze.