Brownie Cupcakes

Sweet Tokens of Confection
Brownie Cupcakes with White Chocolate Frosting
Makes 12 cupcakes and 2 1/2 cups of frosting
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Ingredients
  1. 1/2 pound softened unsalted butter
  2. 1 3/4 cups light brown sugar
  3. 5 large eggs at room temperature
  4. 5 ounces bittersweet chocolate, melted
  5. 1 teaspoon vanilla extract
  6. 1 cup all-purpose flour
  7. 1/2 cup finely chopped macadamia nuts
  8. 1 medium overripe banana, mashed
  9. White Chocolate Frosting (recipe follows)
White Chocolate Frosting
  1. 1 cup softened unsalted butter
  2. 2 cups confectioners’ sugar
  3. 1/8 teaspoon salt
  4. 7 ounces good-quality white chocolate, melted and cooled
  5. 4 tablespoons heavy whipping cream
  6. 1 teaspoon clear vanilla extract*
Instructions
  1. Preheat oven to 350°. Line a 12-well muffin pan with paper liners; set aside.
  2. In a large bowl and using an electric mixer at medium-high speed, beat butter and sugar together until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Add chocolate and vanilla extract, and mix well.
  3. In a small bowl, combine flour and nuts. Alternately add flour mixture and mashed banana to chocolate mixture, beginning and ending with flour. Divide batter evenly among muffin cups; bake for 30 to 35 minutes, or until a wooden pick inserted in centers comes out clean. Cool cupcakes in pan 5 minutes, then transfer to a wire rack to cool completely. Top with White Chocolate Frosting.
White Chocolate Frosting
  1. In a large bowl, and using an electric mixer at medium-high speed, beat butter, confectioners’ sugar, and salt together for 5 minutes, or until light and fluffy. Add white chocolate, cream, and vanilla extract. Beat at high speed for 5 to 6 minutes, periodically scraping down sides of bowl, until smooth and thick.
Notes
  1. Clear vanilla extract will keep the icing pure white. It is available at some supermarkets and most crafts and cake-decorating shops, or online at wilton.com. Regular vanilla extract may be substituted for a slightly off-white frosting.
Victoria https://www.victoriamag.com/
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2 COMMENTS

  1. The description of these brownie cupcakes in the article refers to a tang of dried raspberries, but I can’t find any reference to raspberries in the recipe. Could you please clarify? Thanks!

  2. Oddly, it is the truffle recipe from the article which has the dried raspberries, not these brownie cupcakes. An editing error, perhaps? At any rate, I don’t see why you couldn’t stir the freeze-dried raspberries into these cupcakes. Sounds wonderful!

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