Makes about 72 mini-cupcakes
Active time: 20 minutes
This is a great, no-fail recipe for made-from-scratch brownie cupcakes. The cupcakes are quick and easy to make, moist, chocolate-y and delicious... a perfect party or office treat. Tonight, I realized I only had 24 mini muffin liners, so I cut the recipe in third (which required quite a bit of fraction work, I might say). You can easily double the recipe, but be sure to use a bigger pan if you do.
- Baker's Joy cooking spray (or other vegetable oil cooking spray)
- 4 sticks unsalted butter, cut into pieces
- 8 oz unsweetened chocolate, chopped (I like Scharffen Berger)
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (preferably Dutch-process, such as Droste)
- 1/2 teaspoon salt
- 3 3/4 cups granulated sugar
- 8 large eggs
- Confectioners sugar (optional)
Special equipment: mini–muffin tins and about 72 (1- by 1-inch) waxed paper liners
1. Preheat oven to 350°F and line mini–muffin tins with liners. Spray liners with cooking spray.
[Note: I had never used Baker's Joy before, and now I love it! It's a non-stick cooking spray with flour, which is great for baking because it keeps your baked goods from sticking to the pan or parchment paper, and it doesn't leave a weird oily aftertaste. You can also use it wherever a recipe calls for "buttering/oiling then flouring a pan" - so easy!]
2. Whisk together flour, cocoa, and salt. Set aside. Melt butter and chocolate in a 4-quart heavy pot over moderately low heat, stirring until smooth. Remove pan from heat and whisk in granulated sugar.
Cupcakes may be made 2 days ahead and kept in an airtight container at room temperature.