I made Brownie cupcakes topped with chocolate buttercream and fondant flower for a cake sale I had recently. These brownies were very popular and sold like hot cakes at the cake sale. The recipe is from my favorite magazine Donna Hays Kids annual Issue 08.
Chocolate Brownie Cupcakes
200g dark chocolate, chopped
250g butter, chopped
1¾ cups (310g) brown sugar
⅓ cup (35g) cocoa powder, sifted
1¼ cups (185g) plain (all-purpose) flour, sifted
¼ teaspoon baking powder
Preheat oven to 160°C (325ºF). Place the chocolate and butter in a saucepan over low heat and stir until smooth. Allow to cool slightly.
Place the sugar, eggs, cocoa, flour and baking powder in a bowl. Add the chocolate mixture and mix until combined. Pour into a 20cm-square slice tin lined with non-stick baking paper. Bake for 50 minutes or until an inserted skewer withdraws clean. Allow to cool slightly in the tin. Once cooled frost with chocolate Buttercream.
Chocolate butter cream
- 250g butter, softened
- 2 cups (320g) icing sugar mixture, sifted
- ½ cup (50g) cocoa, sifted
- ¼ cup (60ml) milk
- Beat the butter until pale and creamy. Add the icing sugar, cocoa and milk and beat until fluffy. Fill pipping bag with buttercream and pipe onto cupcakes.
- I used a large pastry tip for these cupcakes.
I made mini brownie testers for the customers.