Brownie Cupcakes Recipe..

4 ounces (120 grams) unsweetened chocolate, chopped

1/2 cup (113 grams) unsalted butter, cut into pieces

1 1/4 cup (250 grams) granulated white sugar

1 teaspoon pure vanilla extract

3 large eggs

3/4 cup (105 grams) all purpose flour

1/4 teaspoon salt

Chocolate Fudge Frosting:

4 ounces (12 grams) unsweetened chocolate, coarsely chopped

2/3 cup (150 grams) unsalted butter, room temperature

1 1/3 cups (1600 grams) confectioners (powdered or icing) sugar, sifted

1 1/2 teaspoons pure vanilla extract

Everyone loves cupcakes and what could be more appealing than a brownie cupcake covered with cute rosebuds made with chocolate fudge frosting. These brownies are rich and chocolately and it is important not to over bake them. The cupcakes are done when they are set but when you insert a toothpick into the center of one there will be a few moist crumbs.
Brownie Cupcakes are easily made in one bowl and a hand mixer is entirely optional. We are using unsweetened chocolate in this recipe which is also known as baking, plain or bitter chocolate. This is chocolate in its rawest form which means it is just ground cocoa nibs that have been refined and contain between 50-55% cocoa butter (cocao fat). Since no sugar is added to the chocolate it has a strong, bitter taste that is used in baking but is never eaten out of hand. While you can buy unsweetened chocolate at your local grocery store in a box of eight individually wrapped squares, I prefer using either Ghirardelli or Scharffen Berger unsweetened chocolate that are found in some grocery stores or in specialty food stores.

Since all cupcakes need a frosting, for these cupcakes I have used a chocolate fudge frosting. This recipe comes from the cookbook Chocolate Bar by Matt Lewis and Alison Nelson who run a chocolate boutique that they call a "candy store for grown-ups" in New York. Made with butter, confectioners (icing or powdered) sugar, vanilla extract and unsweetened chocolate, it is perfect for piping. I have used a Wilton 6B closed star decorating tip which makes these cute little rose buds. The rose bud shape of the frosting reminds me of the Rowntree's Maple Buds that we (Canadians) enjoyed as kids. Unfortunately, I have read that Rowntree's was bought by Nestle's and they have discontinued the line of these candies.

Preheat oven to 325 degrees F (170 degrees C) and place rack in center of oven. Line 12 muffin tins with paper or foil baking cups. Melt the chopped chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Once the chocolate is melted and smooth, remove from heat and let cool for a few minutes. Then stir (can also use a hand mixer) in the sugar. Add the vanilla and then add the eggs, one at a time, mixing well after each addition. Mix in the flour and salt until well blended.

Evenly divide the batter between the muffin cups. Place in the preheated oven and bake for about 20 minutes or until a toothpick inserted in the center of the cupcake has moist crumbs. Remove from oven and let cool on a wire rack. Once the cupcakes have completely cooled, frost with icing. You can either spread the frosting on the cupcakes with a small spatula or if piping, using a large Wilton 6B closed star tip to make little rose buds.

Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes). Makes 12 cupcakes.