Brownie Cupcake Recipe
You know Andy Warhol's famous quote. "One day everyone will be famous for 15 minutes." said. We live in the days when Andy Warhol was proven right. Interestingly, people aren't the only thing experiencing this 15-minute celebrity. The dishes are also famous from time to time. Shops are opening on it. It disappears after a while.
Let me count a few sweets that live up to this reputation. The first ones that come to my mind are tres leches cake, lokma dessert and san sebastian cheesecake. Before these trends started, macaron and cupcake stages were passed. Once upon a time, almost every mall had a macaron and cupcake stand. Macarons and cupcakes were sold in the form of grains, for money in the world. The flavor is justified, but the visuals were incredible.
Let this recipe be nostalgic. Of course, it is not expensive and tasteless like ready-made ones. On the contrary, it is delicious. In terms of price, it can't even come close to the ready ones. It puts the shoes of the visual ready to the checkers.
If you like brownies, these brownie cupcakes crowned with homemade cream will become your favourite.
If you are worried about whipping cream, you can use ready-made cocoa whipped cream. You can decorate them with various chocolates and candies. If you do not have this opportunity, coconut and/or ground hazelnuts will also undertake this task.
- 2 eggs,
- 1/2 cup of sugar,
- 75 g of butter,
- 120 g of dark chocolate,
- 1 cup of all purpose flour,
- 2 heaping tablespoons of unsweetened cocoa powder,
- 10g of baking powder
- 400ml of heavy cream,
- 2 heaping tablespoons of powdered sugar,
- 1 tablespoon of unsweetened cocoa powder.
- Colored edible sprinkles.
- Melt and warm the butter and chocolate in a bain-marie,
- Beat eggs and sugar until creamy,
- Add the chocolate + butter mixture into it and whisk,
- Keep whisking, adding the flour little by little.
- After adding half of the flour, add the baking powder and cocoa together with the flour and whisk,
- Add the remaining flour little by little, controlling the consistency of the dough, add as much as necessary and whisk until it has a smooth consistency,
- If you find it low in sugar when you taste it, add sugar and beat,
- Divide the mixture into muffin molds and bake in a preheated oven at 180 C degrees until the toothpick test comes out clean,
- Beat the cream in a narrow and deep bowl with a mixer until it starts to thicken,
- Add powdered sugar and cocoa and beat until thickened,
- Put the cream in a piping bag and squeeze it over the muffins,
- Garnish with candies.