Dark Chocolate Brownie Cupcakes with Salted Caramel Frosting and a Giveaway

• Vegetarian

• Refrigerated

  • 4 Eggs plus 1 egg yolk, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/4 tsp Baking powder
  • 1/2 cup Bittersweet chocolate chips
  • 1 cup Brown sugar, light packed
  • 1 cup Brown sugar, packed light
  • 3 cups Confectioners' sugar
  • 8 oz Dark chocolate
  • 1 tsp Salt
  • 4 tsp Vanilla, pure

• Drinks

  • 1 tsp Espresso, Instant

• Dairy

  • 1 1/2 cup Butter, unsalted
  • 1/2 cup Heavy cream

Found on bakerbynature.com

Description

Ingredients

• For the Dark Chocolate Brownie Cupcakes:
• 1 cup (2 sticks) unsalted butter
• 8 ounces dark chocolate, chopped (I used high quality chocolate chips here)
• 1 cup light brown sugar, packed
• 1 teaspoon instant espresso powder (optional)
• 2 teaspoons pure vanilla extract
• 4 large eggs plus 1 egg yolk, at room temperature
• 1 cup all-purpose flour (be sure not to pack your flour here)
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup bittersweet chocolate chips
• For the Salted Caramel Frosting:
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup heavy cream
• 2 teaspoons pure vanilla extract
• 1 cup packed light brown sugar
• 1/2 teaspoon salt
• 3 cups confectioners sugar, sifted

Directions

• Preheat oven to 350 degrees (F). Line a cupcake pan with liners; set aside.
• Place the butter and chocolate in a heat-proof bowl and place that bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the simmering water. Stir until the butter and chocolate are completely melted. Add in the brown sugar, espresso powder (if using), and vanilla; whisk well to combine. Remove from heat and allow mixture to cool for a few minutes.
• Once the mixture has slightly cooled, add in the eggs and yolk, one at a time, beating well after each addition. Whisk in the flour, salt, and baking powder - careful not to over mix here! Fold in the chocolate chips.
• Divide the batter among the prepared cupcake cups.
• Bake until a wooden pick inserted in the center comes out clean, about 21-25 minutes. Allow the cupcakes to cool in the pan for 20 minutes before transferring them to a wire rack to cool completely.
• In the meantime, make your frosting!
• For the Salted Caramel Frosting:
• In a medium-sized saucepan over medium-heat, combine the butter, cream, vanilla, brown sugar, and salt. Cook, stirring occasionally, until the sugar melts and the mixture comes to a low simmer; about 4 minutes. Remove the mixture from heat and let it cool for 2 minutes, then transfer the mixture into the bowl of an electric mixer fitted with the whisk attachment. Add 2 cups of confectioners sugar to the bowl and beat on medium-low speed until well combined. Add in another 1-2 cups of confectioners sugar and beat until thick and fluffy; 4-6 minutes. Frost cooled cupcakes as desired.

Nutrition