Brownie Cupcakes
Yield: 12
6 tb unsalted butter(3/4 stick)
11 oz best quality semisweet chocolate, coarsely chopped
3 lg eggs
1 c sugar
3/4 c all-purpose flour
1/4 c unsweetened cocoa
1/8 ts baking soda
1 c coarsely chopped walnuts (optional)
mrs. milman's chocolate frosting
12 oz best quality semisweet chocolate, chopped fine
2 c heavy cream
1/2 ts light corn syrup
Heat oven to 350 degrees. Line a twelve-count muffin tin with cupcake liners
and grease generously. Set aside.
In a saucepan over low heat, melt the butter and 8 ounces of chocolate. Stir
until smooth. Remove from heat and set aside.
In a large bowl whisk together the eggs and sugar. Add the flour, cocoa, and
baking soda. Stir in the melted chocolate until combined. Stir in the
remaining 3 ounces of chocolate and nuts if desired.
Using a 2-ounce ice cream scoop, fill each cupcake liner 3/4 full with
batter. Bake until a firm crust forms on the cupcakes, about 20 minutes.
Remove to a wire rack to cool 10 minutes. Remove cupcakes from pan and
continue to cool on a wire rack.
For Mrs. Milman's Chocolate Frosting: Place chocolate and cream in a
saucepan. Cook over low heat, stirring constantly with a rubber spatula,
until thickened, between 20 and 30 minutes. Increase the heat to medium-low;
cook, stirring, 3 minutes more. Remove pan from heat. Stir in the corn
syrup. Transfer to a large bowl. Chill until cool enough to spread, about 2
hours, checking and stirring every 15 to 20 minutes. Use immediately. (Makes
about 3 cups)
Ice cupcakes with a generous amount of Mrs. Milman's Chocolate Frosting.
Yield: 12
6 tb unsalted butter(3/4 stick)
11 oz best quality semisweet chocolate, coarsely chopped
3 lg eggs
1 c sugar
3/4 c all-purpose flour
1/4 c unsweetened cocoa
1/8 ts baking soda
1 c coarsely chopped walnuts (optional)
mrs. milman's chocolate frosting
12 oz best quality semisweet chocolate, chopped fine
2 c heavy cream
1/2 ts light corn syrup
Heat oven to 350 degrees. Line a twelve-count muffin tin with cupcake liners
and grease generously. Set aside.
In a saucepan over low heat, melt the butter and 8 ounces of chocolate. Stir
until smooth. Remove from heat and set aside.
In a large bowl whisk together the eggs and sugar. Add the flour, cocoa, and
baking soda. Stir in the melted chocolate until combined. Stir in the
remaining 3 ounces of chocolate and nuts if desired.
Using a 2-ounce ice cream scoop, fill each cupcake liner 3/4 full with
batter. Bake until a firm crust forms on the cupcakes, about 20 minutes.
Remove to a wire rack to cool 10 minutes. Remove cupcakes from pan and
continue to cool on a wire rack.
For Mrs. Milman's Chocolate Frosting: Place chocolate and cream in a
saucepan. Cook over low heat, stirring constantly with a rubber spatula,
until thickened, between 20 and 30 minutes. Increase the heat to medium-low;
cook, stirring, 3 minutes more. Remove pan from heat. Stir in the corn
syrup. Transfer to a large bowl. Chill until cool enough to spread, about 2
hours, checking and stirring every 15 to 20 minutes. Use immediately. (Makes
about 3 cups)
Ice cupcakes with a generous amount of Mrs. Milman's Chocolate Frosting.
