MINI BROWNIE CUPCAKES

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Mini Brownie Cupcakes image

Categories     Cake     Chocolate     Egg     Dessert     Bake     Oscars     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 72 mini-cupcakes

Number Of Ingredients 10

Vegetable-oil cooking spray
4 sticks unsalted butter, cut into pieces
8 ounces unsweetened chocolate, chopped
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder (preferably Dutch-process)
1/2 teaspoon salt
3 3/4 cups granulated sugar
8 large eggs
Confectioners sugar (optional)
Special equipment: mini-muffin tins and about 72 (1- by 1-inch) waxed paper liners

Steps:

  • Preheat oven to 350°F and line mini-muffin tins with liners. Spray liners with cooking spray.
  • Melt butter and chocolate in a 4-quart heavy pot over moderately low heat, stirring until smooth. Whisk together flour, cocoa, and salt. Remove pan from heat and whisk in granulated sugar. Add eggs, 1 at a time, whisking after each addition until incorporated, and stir in flour mixture just until blended.
  • Spoon batter into muffin liners, filling cups to top, and bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering. Cool 5 minutes in tins and turn out onto racks. Repeat with remaining batter.
  • Dust with confectioners sugar if desired.

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