Brownie CupcakesPosted: 02/23/2012
Growing up in a Philadelphia suburb, I have vivid memories of a restaurant called the Country Squire Diner. It was one of those typical 1970′s diners with large booths. The restaurant had a long counter with round stools, and behind the counter were mirrored display cases with sundae dishes filled with cubed jello or fruit cup. Does anyone even serve fruit cup anymore…or jello? Anyway, what always caught my attention upon entering this place was the revolving display case with pre-cut pieces of cake, endlessly going around in circles.
Now these were huge hunks of cake, usually seven or eight layers. Chocolate, lemon, carrot cake and strawberry shortcake were popular 1970′s favorites. My friends and I would actually order those desserts, one for each of us, and finish them. Those days are so over. If you read my blog, then you know I make my desserts now in mini versions. Everything in moderation, right?
My family are big chocolate lovers, so I made these Mini Brownie Cupcakes. They’re not really brownies, nor are they cupcakes, but kinda like if a brownie and a cupcake had a kid, this is what you would get. There’s lots of bold cocoa flavor in these little mini’s. You can give them a dusting of confectioner’s sugar if you like, or maybe a drizzle of melted chocolate. For me, they’re a perfect, little treat.
Brownie Cupcake Bites
Adapted from Best Ever Cookie Collection
- 1 1/2 sticks of butter
- 1 1/4 cups sugar
- 1/2 cup unsweetend coca powder
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- pinch salt
- 1 cup whole milk
- Preheat oven to 350 degrees F.
- Line your mini muffin tin with mini cupcake papers, or you could brush your tin with melted butter using a pastry brush.
- Melt the butter in a small pan over medium-low heat.
- Pour the butter into the bowl of an electric mixer, and using the paddle attachment stir the sugar and cocoa powder in until incorporated.
- Add the eggs and vanilla and slowly beat until combined.
- In another bowl, sift flour, baking powder, baking soda and pinch of salt. Stir with a whisk.
- With mixer on medium-low, add flour mixture to the chocolate mixture. Stir in milk until well blended.
- Spoon batter into cupcake liners until 1/2 full.
- Bake for about 10-13 minutes, until a toothpick inserted comes out clean. Do not overbake these or they will become hard. Remember all ovens are different, so keep an eye on the pan