Chocolate Brownie Cupcakes

Cupcakes: yes. Chocolate: yes. Brownies: yes. All together? Indeed, yes! These Cupcakes are like a hybrid cupcake slice, they are moist and delicious, but not too rich (so you can polish of two or three easily, sorry in advance!) The icing really makes these, and being dusted with the freeze dried plums, takes them to a sophisticated level.

 

Ingredients

100g melted butter
1 tsp vanilla essence
1 cup sugar
3/4 cup flour
1/4 cup cocoa powder
2 free range eggs
1tsp baking powder

Method

Pre-heat oven to 160°c. Melt butter, mix in eggs one at a time, sugar and vanilla essence.

Add dry ingredients gently combine. Line a 12 case cupcake tin with liners, and pour the batter evenly.

Bake for 15-20 mins or until the bounce back when touched. Allow to cool. While the muffins are cooling make the white chocolate ganache.

Ganache Icing

100g cream
300g white chocolate melting buttons

To make the icing

Bring the cream to boil, then in a separate bowl pour the hot cream over the white chocolate buttons, mix to combine then place in fridge for 10mins to cool. Once the mixture is cool wish together until light and fluffy.

Pipe the ganache over the cupcakes, and sprinkle with sweet as freeze dried plums.



Gather Magazine Digital

SUBSCRIBE

Subscribe to our mailing list for Gather news, articles and giveaways direct to your inbox...

We promise not to spam you or sell your email adress. 

Thank you! You have successfully subscribed.