How to cook brownie cupcakes recipe - a complete description of the preparation, so that the dish turns out to be very tasty and original.
The recipe is quite simple, there are few ingredients. To prepare these delicious cupcakes, you only need to have cupcake baking molds in your arsenal, either metal with paper capsules or silicone (you can bake there without capsules for home use), or you can buy special reinforced capsules, as in the photo. They can be baked without molds.
Since these cupcakes contain chocolate, I recommend buying high-quality cocoa with a cocoa percentage of at least 55%, this is the only way to get unreal yummy.
So, how to make brownie cupcakes at home step by step recipe with photos.
Ingredients for 12 pieces:
- 100 gr. dark chocolate
- pack butter(180 gr.)
- 200 gr. Sahara
- 4 eggs
- 100 gr. flour
- 2.5 tbsp cocoa
- 1 tsp baking powder
- a pinch of salt
Cooking:
Cut the chocolate and butter into small pieces and melt on the stove, stirring constantly. I did it in a water bath, so that the chocolate does not overheat. You can also heat in the microwave, only gently in pulses of 10-20 seconds.
As soon as all the ingredients disperse, remove from the stove, add sugar there, mix and remove the bowl to cool for 10 minutes.
Add eggs one at a time without stopping beating. Whisk until smooth.
At this time, mix all the dry ingredients and sift them.
Add dry mixture to chocolate mixture.
We mix, I did it with a mixer at low speeds. You can just manually spatula.
We lay out the prepared dough in molds, filling them 2/3 of the length.
We put it to bake in a preheated oven at 170º for 25 minutes. Readiness, as always, is determined with a toothpick. It comes out dry - we get it.
First, cool the finished cupcakes for 10 minutes in molds (if baked in metal or silicone), then transfer to a wire rack.
Here's what should happen.
But what they are in the context, it is impossible chocolate and wet. The only thing here is not to overexpose them in the oven so that they do not dry out, but this rule, in principle, applies to all pastries.
My favorite combinations with cupcakes are brownies: cherry + ice cream, orange curd + cream cheese cream, boiled condensed milk or homemade caramel+ milk chocolate ganache.
I'll add just one better stuffing and prepare the cream in advance, because when baking, the aroma in the house is such that it is difficult to resist and not try this dessert right away. And once you've tried it, it's even harder to stop and not eat it all at once.
Bon appetit.
Chocolate is my absolute favorite dessert item - the ace of trumps that always wins! Any chocolate dessert creates a holiday and cheers up, gives a smile and warmth. This is exactly what my brownie cupcake dessert with chocolate cream will be like today.
Ingredients for 12-15 pieces: 60 g dark chocolate, 130 g sifted flour, 100 g butter, 140 g sugar, 2 eggs, 50 g cocoa, 100 g sour cream, 1 tsp baking powder, orange peel or essence. For the cream: 100 g butter, 100 g dark chocolate, 100 g powdered sugar.
For cream, all ingredients must be at the same temperature. Melt the chocolate in a water bath. Cool down. Beat the softened butter with icing sugar at high speeds of the mixer until it increases in volume. Add the melted but cooled chocolate while continuing to beat. The cream should be smooth and shiny, there should be no lumps. They appear due to different temperatures of the ingredients.
Break the chocolate into pieces, add the diced butter, melt in a water bath. The container must not touch the water. Let the mixture cool down a bit. Add sugar and mix thoroughly to dissolve. Then add eggs, sour cream and zest, mix after each ingredient. Mix flour with baking powder and cocoa, and then add to the liquid mass in two stages. Mix well dr uniformity. Turn on the oven at 180 degrees. Pour the dough into molds and bake in a preheated oven for 25-30 minutes.
Transfer cupcakes to wire rack and cool completely. Send the cream for a few minutes in the refrigerator. Then, using a pastry bag, spread the cream on the cooled cupcakes.
They are just wonderful, festive and very, very chocolatey ... How I love chocolate! Perfect chocolate puff pastry and rich chocolate cream - what else does a chocoholic need for happiness 🙂
Chocolate mood reigns throughout the house! Can such a small cupcake really cheer you up? And this pleasant aroma of chocolate ... - it's just magic! Give these feelings and experiences to your family, because they are the strictest "judges" of our culinary experiments 🙂
I love you 🙂, write reviews and wait for new recipes! We are mentally preparing...
A wonderful dessert “Brownie”, cupcakes are just as wonderful, soft, tender, slightly moist inside and chocolate-chocolate!!!…
IN original recipe 3 art. l. cream 33%, I, as usual)), replaced them with 80 g.
weighed sour cream
80 g dark chocolate
80 g butter
60 g sugar
30 g walnut
40 g flour
1/2 tsp baking powder
For cream:
2 tbsp. l. powdered sugar
Cocoa powder for dusting
Do not heat up the oven!
Break the chocolate into pieces, cut into cubes with butter. We melt the chocolate with butter in a water bath, remember that the water should not boil too much and the bowl should not touch the water or send it to the microwave for 40 seconds, it’s easier, but preferably after the first 20 seconds, take it out, mix and send it to the microwave again .
Beat the egg with sugar until a thick cream consistency.
Coarsely cut walnuts. We sift the flour. Mix flour and nuts.
Pour the melted chocolate and butter into the egg-sugar mixture, stirring constantly.
We mix dry and wet ingredients, quickly, do not overdo it, just a few turns.
Insert paper molds into metal molds. We can use silicone molds, or we can grease the metal molds with oil and sprinkle with finely ground breadcrumbs, so the cupcakes do not stick to the metal.
From a pastry bag (or put the dough in a plastic bag and cut off a corner), we deposit an equal amount of dough into 10 molds.
We put the molds in a COLD oven, turn it on, set the temperature to 170 * C and bake for 25 minutes. Thus, the cupcakes will not be “shocked” by the high temperature, they will not rise sharply, and when you take them out of the oven they will also fall sharply (((
As the oven heats up, the cupcakes will slowly rise and bake evenly. A “cap” does not form on top, the surface will be smooth and convenient for applying the cream.
Take out of the oven, cool. If a small “slide” still forms, turn the cupcakes “upside down” and leave to cool.
We mix the weighed sour cream with powdered sugar, put it in a pastry bag and place beautiful “hats” on cupcakes. Sprinkle cocoa on top through a sieve.
Bon appetit!!!
The blog had these cupcakes, I baked them two years ago for Easter. I decided to upload the recipe and record with it, because there was a reason and I wanted to repeat these cupcakes. Photos are new, let the record be different. New.
I won't go into too much trouble about any interesting stories today. Let me just say that I still love giving gifts, making people happy and seeing how my work is appreciated. This assessment always lies in the facial expression, probably, as well as in those words that I hear addressed to me after a person has tasted something that I have prepared myself. I must immediately note that the different tastes of people also make themselves felt. I like to unravel interesting people. I admit, there are not so many of them, but if I come across an interesting person with whom I want to continue to maintain relations, I will definitely wander along those paths that are still completely alien and unknown to me. All these paths make up one unit, the personality and the person himself. This is interesting. Baking, perhaps, can be compared with this. In baking, we also guess a lot, and when we understand the principle, it becomes easier and relationships develop easier. So you can talk not only about cookies, but also about cooking in general, I think.
I have already figured out the people with whom I am closely communicating at the moment and I know who prefers what products and for whom something that does not seem so for another will seem tasty. Someone likes poppy seeds, someone likes bananas. Some people like savory dishes in general, even pastries, and such people love pies with fish and meat :) In general, different tastes, different opinions. I can only guess, guess and come up with something new.
Today I’m baking cupcakes as a gift, I know for sure that a person will like them, I won’t lose. I will tell you, as always, in detail about everything, I have not yet presented these beauties and you can talk about them in real and present time, looking from the outside and evaluating. And the taste will be appreciated, that's for sure, because I remember what they were like when I baked them for the first time. I remember the impression and I remember the reviews. Yes, appearance then they left much to be desired, I was just starting and just learning, but today I know exactly how to do it and how to present it correctly :) Look, I share :)
The dough for these cupcakes is similar to brownie dough. They also taste like chocolate brownies. For some, they resemble Potato cakes, and for others they don’t resemble anything, but they really like it :) By kneading, the dough will also look like brownies. To begin with, we will have to brew butter, milk, sugar and cocoa. You will get a thick and smooth emulsion, which must be cooled, and then add eggs and flour there.
Again, today I didn’t use a mixer, I did everything with a simple spoon, because there is no need to beat something. It is enough to mix thoroughly until all the lumps are dissolved.
Cupcakes rise perfectly in the oven, there will be no problem with that for sure. Moreover, they grow so actively during baking that the cap bursts, forming delicious chocolate cracks. In principle, such cupcakes, probably, could not be decorated, but simply sprinkled with powder or cocoa. They are good on their own, but I made a glaze of sour cream, sugar and cocoa, which thickens well when cooled, and which can then be easily applied. From a pastry bag, however, you will not be able to do this. It’s possible to apply it more precisely, but as usual, it’s not possible to make caps on a cupcake, the mass is not so thick and it won’t keep its shape. With this minus, the icing freezes well and will not bother you with melting when you serve your cupcakes.
These cupcakes are best served the next day, like any cupcakes in general. Muffins and cupcakes also need to be given time so that they are well infused and have some kind of proper look. The cream will settle down well and it will be possible to sprinkle the finished cupcakes with powdered sugar and cocoa :)
From this amount of ingredients you will get 5-6 pieces, but if this is enough for you, then bake, the process does not take much time and you will really get something very tasty :)
Hi all. Here is the long-promised post about cupcakes - brownies. This is delicious! Dough on dark chocolate Gives amazing flavor and texture. Paired with my favorite buttercream cream, it's pure bliss.
The recipe is quite simple, there are few ingredients. To prepare these delicious cupcakes, you only need to have cupcake baking molds in your arsenal, either metal with paper capsules or silicone (you can bake there without capsules for home use), or you can buy special reinforced capsules, as in the photo. They can be baked without molds.
Since these cupcakes contain chocolate, I recommend buying high-quality cocoa with a cocoa percentage of at least 55%, this is the only way to get unreal yummy.
So, how to make brownie cupcakes at home step by step recipe with photos.
Ingredients for 12 pieces:
- 100 gr. dark chocolate
- a pack of butter (180 gr.)
- 200 gr. Sahara
- 4 eggs
- 100 gr. flour
- 2.5 tbsp cocoa
- 1 tsp baking powder
- a pinch of salt
Cooking:
Cut the chocolate and butter into small pieces and melt on the stove, stirring constantly. I did it in a water bath, so that the chocolate does not overheat. You can also heat in the microwave, only gently in pulses of 10-20 seconds.
As soon as all the ingredients disperse, remove from the stove, add sugar there, mix and remove the bowl to cool for 10 minutes.
Add eggs one at a time without stopping beating. Whisk until smooth.
At this time, mix all the dry ingredients and sift them.
Add dry mixture to chocolate mixture.
We mix, I did it with a mixer at low speeds. You can just manually spatula.
We lay out the prepared dough in molds, filling them 2/3 of the length.
We put it to bake in a preheated oven at 170º for 25 minutes. Readiness, as always, is determined with a toothpick. It comes out dry - take it out.
First, cool the finished cupcakes for 10 minutes in molds (if baked in metal or silicone), then transfer to a wire rack.
Here's what should happen.
But what they are in the context, it is impossible chocolate and wet. The only thing here is not to overexpose them in the oven so that they do not dry out, but this rule, in principle, applies to all pastries.
My favorite combinations with cupcakes are brownies: cherry +, orange curd +, boiled condensed milk or + milk chocolate ganache.
I’ll add only one thing, it’s better to prepare the fillings and cream in advance, because when baking, the aroma is in the house so that it’s hard to resist and not try this dessert right away. And once you've tried it, it's even harder to stop and not eat it all at once.
Bon appetit.
These handsome men have long become the undisputed favorite of children's name days, all kinds of family holidays (birthdays, weddings) and just fun parties. Literally, a cupcake is a cake the size of a cup, a personal dessert, a wonderful biscuit treat with a delicious cap of cream that melts in your mouth.
Of course, no one has canceled the good old yet, but cupcakes will easily give odds to traditional holiday cakes in terms of speed and ease of preparation, plus, due to paper cups, cupcakes are convenient to eat and do not need to be cut. You can also endlessly vary and supplement cupcakes with various fillings, creams and toppings, depending on the set of products in your refrigerator, and such a deliciously appetizing appearance of these mini-cakes will emphasize the festive atmosphere and add charm to absolutely any party and family gatherings.
We need for 12 cupcakes:
- flour - 180 g
- sugar - 220 g
- cocoa - 35 g
- soda - 1.5 tsp
- salt - 1 pinch
- milk (you can take water) - 200 ml
- vegetable oil - 4 tbsp.
- table vinegar 9% - 1.5 tbsp.
- vanilla extract - 1-2 tsp
for cream:
- creamy curd cheese (you can take ricotta) - 150 g
- butter - 55 g
- powdered sugar - 50 g
- vanilla extract - 1 tsp (optional)
to decorate as desired:
- chocolate or caramel topping, chocolate
- crushed nuts - 1-2 tbsp.
- cocktail cherry
How to make brownie cupcakes (step by step recipe with photos):
This chocolate dough does not contain some traditional components for composition, but the taste of ready-made cupcakes from brownies is no different. For cooking chocolate dough in a large deep bowl, you first need to mix 180 g of flour, 220 g of sugar, 35 g of cocoa, 1.5 tsp. soda and a pinch of salt. 
Next, add to the dry mixture 200 ml of cold milk, 4 tbsp. vegetable oil, 1.5 tbsp. vinegar 9%, 1-2 tsp vanilla extract and beat with a whisk or mixer. 
Let the dough rest for about 15 minutes. During this time, you can turn on the oven to warm up to 180 ° C. Put paper baskets (we will need 12 pcs) into baking molds for muffins-cupcakes-cupcakes and fill them with dough using a tablespoon or a pastry bag with a hole 2/3 of the total volume of the mold. 
Bake the cupcakes for about 20 minutes until the toothpick is dry (if you pierce the finished cupcake, the toothpick will come out dry, with no traces of dough). Carefully remove the cupcakes from the mold and cool completely on a wire rack. 
How to make cream cheese and buttercream for cupcakes:
There are a great many creams for cupcakes: various variations of the classic butter cream, creams based on whipped cream and cream cheese. This time, to decorate chocolate cupcakes, I took cream cheese-based cream - it is very easy to work with, does not melt or flow, and its taste is simply awesome.
In a deep bowl, beat 150 g of cold cream cheese and 55 g of softened butter at medium speed of the mixer for about 2-3 minutes. 
Then, without stopping beating, gradually add 45 g of powdered sugar and beat for another 2-3 minutes. You can optionally add 1 tsp to the cream. vanilla extract, a little food coloring and beat again until smooth. 
Transfer the finished cream with a spatula into a pastry bag with a nozzle and put it in the refrigerator for 10 minutes.
Cream cheese-based cream can be prepared in different ways, for example, one of the cooking options is posted on my Pirogeevo video channel:
Decorate cupcakes with cream, squeezing cream from a pastry bag in a spiral from the edge of the cupcake to the center.
Pour topping or chocolate over the cupcake, sprinkle with crushed nuts, put a little cream on the tops of the cupcakes and decorate with a cocktail cherry or fresh berries. 
For cupcakes, this recipe is perfect (you can follow the link and read).
If you don't have a pastry bag, don't worry! You can carefully lay out the cream with an ordinary tablespoon or transfer the cream into a clean plastic bag, make a small hole in the corner and decorate the cupcakes by squeezing the cream out of it like a pastry bag.
Cupcakes can be stored for several days in the refrigerator in a tightly closed container. 
Enjoy!
I really look forward to your comments, feedback on the recipe, attach photos of cupcakes, I'm wondering what kind of cakes you got!
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