For this installment of the Cupcake Challenge I decided to make Mini Chocolate brownie cupcakes with Peanut Butter frosting. I've been meaning to make these for ages. The soft rich centre of the brownie matched with the salty crunchy peanut butter heaven on top is too much to resist.
When I first thought of making these, I thought Daz would wolf them down before they even got a chance to cool. When I whipped up a batch of my frosting and asked him to taste test it I was totally thrown when his reaction to the frosting was....."ewwww...that's hideous!" Self confidence deflated to non-existent. I knew he didn't like peanuts.....but hideous?.....who calls peanut butter frosting hideous? I decided to power on, I had faith in the finished product.
I frosted all 4 dozen of my mini cupcakes, keeping Daz in mind I left about 10 unfrosted. I didn't want him to get to work and feel totally left out, so at least he could chow down on the plain version. When I saw him again that night, I asked him how it went, I at lesat knew everyone would love the cute wilton cupcake liners!
To my surprise I was told that they were a huge success! Yay team me! Then I probed more, "were there any cupcakes left"...."no, but the frosted ones were left till last".....hmmmm I was curious, knowing my Daz.....he wouldn't leave something for him till last......"Did you have any?"....."Yeah, I had about 4 of the frosted ones, they were really good!". AHHHHHHHHHH HAAAAA! So they're not hideous! He ate his words....literally! His excuse I hear you ask? The frosting on its own tasted out of place, but coupled with the soft centred cupcakes it tasted amazing. See I told you! So here is the recipe......remember, don't let your partner taste test anything until its finished!
Makes approx 48 mini cupcakes
170 g unsalted butter
200 g dark chocolate
1 cup Castor sugar
1 teaspoon vanilla extract
5 large eggs
2/3 cup all-purpose flour
1/3 cup cocoa powder
1/2 teaspoon salt
1. Preheat oven to 180C.
2. Line tray with cupcake liners
3. In a bain-marie, melt butter and chocolate together, stirring until smooth.
4. Remove from heat and allow to come to room temperature. This is very important. If it is not cool enough when you add the egg they will cook rather than mix into the batter.
5. Using a spatula stir in sugar and vanilla, continue to stir until sugar has dissolved.
6. Stir in eggs, one at a time until thoroughly combined. The batter will become thicker and paler.
7. In a separate bowl, sift together cocoa powder, flour and salt.
8. Combine flour mixture with chocolate mixture and mix with a spatula until combined.
9. Divide into cupcake liners evenly
10. To achieve a fudgy centre cook until the cake rinses slightly and the surface no longer look "wet" around 5-6minutes. If you like your brownie more cooked, leave in the oven until it is firm to the touch. 7-8 minutes.
11. Cool completely and frost
Peanut butter Frosting
Enough to frost 48 mini cupcakes
250 g butter cut into cubes, at room temperature
100 g crunchy peanut butter
2-3 cups of icing sugar
1. Using a hand held mixer, beat together butter and peanut butter until fluffy and pale. This will take at least 10 minutes.
2. One cup at a time, add icing sugar beating well between cups (3-4minutes). Add more icing sugar until the require thickness is achieved.
3. Frost cupcakes