Brownie Cupcakes

Last week I went to the Food Truck Festival in Athens, GA and finally checked out the Yum Yum Cupcakes and More truck. I sampled the Betty cupcake which was a brownie cupcake with ducle de leche buttercream. It was amazing! My dad didn't try it but requested that I make brownie cupcakes for Easter.

I found a Chocolate Brownie Cupcake recipe at food.com. Then I apparently left my brain some where because when I got to my parents house I realized that I left the shortening and meringue powder at my house. Luckily I found this wonderful buttercream recipe at allrecipes.com and halved the recipe because the cupcake recipe only yielded 12 cupcakes. Also, I added caramel sauce to the buttercream. On a few cupcakes I drizzled more caramel which was a mistake because it was too much caramel that affected the flavor of the chocolate chips in the cupcake - may just be personal taste or the fact that Ghirardelli semi-sweet chips were baked inside the cupcake. Cake Art is a store down the street from me and that is where I found the adorable flowers you see sticking up in the middle of the cupcakes. The cupcake liners are from Target. Thanks mom for providing the Easter decorations. So cute!

All in all these cupcakes are delicious. I would suggest making them at  your next gathering!

Brownie Cupcakes

Ingredients

1. 3/4 cup flour
2. 1/2 cup unsweetened cocoa powder
3. 1 teaspoon baking powder
4. 1/4 teaspoon salt
5. 2/3 cup granulated sugar
6. 2/3 cup packed brown sugar
7. 3/4 cup unsalted butter, melted and cooled slightly
8. 1/2 teaspoon vanilla
9. 1/2 teaspoon almond extract
10. 3 eggs
11. 2/3 cup semi-sweet chocolate chips

Directions

1. Preheat oven to 325F and use muffin pan lined with paper liners.
2. In a small bowl, mix together flour, cocoa powder, baking powder and salt.
3. In a large bowl, whisk together granulated and brown sugars and butter until smooth. Whisk in vanilla and almond extract. Add eggs, one at a time, beating well after each addition. Add flour mixture, beating until combined. Stir in chocolate chips.
4. Scoop batter into prepared pan. Bake in preheated oven for 28 minutes or until a tester inserted into center comes out with a few crumbs attached and a little melted chocolate. The tops of cupcakes will not spring back when touched.
5. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
6. Top cooled cupcakes with favorite frosting.

Buttercream Icing

Ingredients

• 1/2 cup shortening
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 4 cups confectioners' sugar
• 2 tablespoons milk

Directions

1. In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.



Betty Cupcake





Happy Easter!