October 03, 2017
"Rich chocolate cupcakes."
- FOR BROWNIE CUPCAKES
- FOR CHOCOLATE FROSTING
- Serving Size: 1 (112.7 g)
- Calories 401.8
- Total Fat - 18.7 g
- Saturated Fat - 10.5 g
- Cholesterol - 91 mg
- Sodium - 108.7 mg
- Total Carbohydrate - 56.9 g
- Dietary Fiber - 0.7 g
- Sugars - 49.9 g
- Protein - 3.7 g
- Calcium - 30.6 mg
- Iron - 0.7 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Preheat oven to 325 degrees F
Line 12 muffin tins with paper or foil baking cups.
TO MAKE THE BROWNIES
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.
Mix 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.
TO MAKE CHOCOLATE FROSTING
Melt the chocolate and butter in a heatproof bowl placed over a saucepan of simmering water.
Remove from heat and stir in the vanilla and corn syrup.
Whisk in the sugar, a little at a time
Place the frosting in the bowl of your food processor and, with the processor running, gradually add the sour cream and hot water.
Process until the frosting is nice and shiny.
Spread the frosting on the top of each cupcake.
Tips & Variations
No special items needed.