October 5, 2011

Brownie Cupcakes

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This is what I came up of the serial tea time for the love one, Brownie Cupcakes either with or without frosting--they are the new star within our day now, easy and delectable as we fond to chocolate.
I sat down and spend my time to find the recipe in particular on the nail, which I able to make it fast before tea time. To be honest it always fun to do a thing unforced and able to manage in purpose of presenting the most tempting nibble for the dear one.




I like using couverture chocolate to all my chocolate dessert or snack, beside it gives intense chocolaty--it smooth, creamy and it isn’t greasy at all and when it process and eaten does not feel gritty or as contained a layer of wax alike.
My point would always making everyone happy and even glued to our speciality therefore I never failed to impressed when I engage chocolate as the superstar.

I relay on it recipe here and I adapt the frosting here






Brownie Cupcakes




Ingredients

    6 tablespoons unsalted butter
    11 ounces best-quality semi-sweet chocolate, coarsely chopped
    3 large eggs
    1 cup sugar/½ cup -Ira
    3/4 cup all-purpose flour
    1/4 cup unsweetened cocoa
    1/8 teaspoon baking soda
    1 cup coarsely chopped walnuts, (optional)—I don’t use
    Nonstick cooking spray—I don’t use
   




Directions

    Preheat the oven to 350 degrees. 
Line a 12-count muffin tin with cupcake liners
and spray generously with nonstick cooking spray. Set aside.

    In a saucepan over low heat, melt the butter and 8 ounces of chocolate. 
Stir until smooth. Remove from heat, and set aside.
   
In a large bowl, whisk together eggs and sugar. 
Add flour, cocoa, and baking soda. Stir in the melted chocolate until combined. 
Stir in remaining 3 ounces of chocolate and nuts if desired.
   
Using ice cream scoop, fill cupcake liners 3/4 full with batter. 
Bake until a firm crust forms on the cupcakes, about 20 minutes. 
Remove to a wire rack to cool, about 10 minutes. 

Remove cupcakes from pan, and continue to cool on a wire rack.
    Ice cupcakes with a generous amount of chocolate frosting.







Mrs. Milman's Chocolate Frosting




Ingredients

    24 ounces Nestle semisweet chocolate morsels / 6 ounces-Ira
    4 cups whipping cream / 1 cup-Ira
    1 teaspoon light corn syrup-I don’t use



Directions

    Place chocolate morsels and cream in a heavy saucepan. 
Cook over low heat, stirring constantly with a rubber spatula, 
until combined and thickened, between 20 and 25 minutes.

Increase the heat to medium low, 
cook, stirring, 3 minutes more. Remove pan from heat.
   
Stir in corn syrup **if using, 
transfer frosting to a large metal bowl. 
Chill until cool enough to spread, about 2 hours, 
checking and stirring every 15 to 20 minutes.
Use immediately.