Posted by: carriola 10-23-99 10:45 PM
Brownie Cupcakes
Source: Martha Stewart
6 T unsalted butter
11 oz. semisweet chocolate, coarsely chopped, divided
3 large eggs
1 c. sugar
3/4 c. all-purpose flour
1/4 c. unsweetened cocoa
1/8 t. baking soda
1 c. coarsely chopped walnuts (opt)
Nonstick cooking spray
Mrs. Milman's Chocolate Frosting (recipe follows)
Heat oven to 350 degrees and line a 12-count muffing tin with cupcake liners and spray with non-stick spray; set aside.
In a saucepan over low heat, melt butter and 8 oz. 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 melted chocolate until combined.
Stir in remaining 3 ounces of chocolate and nuts if desired.
Using a 2-ounce ice cream scoop, fill each liner 3/4 full with batter.
Bake until a firm crust forms on cupcakes, about 20 minutes.
Remove to a wire rack to cool 10 minutes.
Remove cupcakes from pan and continue to cool on a wire rack.
Ice cupcakes with a generous amount of Mrs. Milman's Chocolate Frosting.
Mrs. Milman's Chocolate Frosting
12 oz. semisweet chocolate, chopped fine
2 c. heavy cream
1/2 t. light corn syrup
Place chocolate and cream in a saucepan.
Cook over low heat, stirring constantly with a rubber spatula, until thickened, between 20 and 30
minutes.
Increase heat to medium low; cook and stir 3 minutes more.
Remove pan from heat.
Stir in corn syrup.
Transfer to a large bowl.
Chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes.
Use immediately.