Chocolate Brownie Cupcakes

I fancied something quick and simple today.  I have a stash of recipes I can whip up in no time when in need of a sweet treat but I fancied trying something a little bit different today.  I’d seen recipes for brownie bites or cupcakes in several places and thought I’d give it a go.  I didn’t have a specific source in mind so the first recipe I found in my books would win.  Turned out to be the one from 1001 Cupcakes, Cookies & other tempting treats that I reached first and so I went ahead with that.  I made a few changes, different sugar and chocolate chips instead of walnuts, I have to say it made a lovely light brownie in a convenient cupcake sized portion.  Not quite as goopy as my usual brownie recipe but that’s a good thing as I was after ease of eating and convenience. 

Edit: These get a lot more solid once left overnight.  I suggest eating them straight away (such a hardship!) or giving them a quick nuke in the microwave.  They’re not bad or anything but your jaw does have to work a lot harder if you eat them the next day.   If I make these again I’ll probably only give them 25 mins in the oven as I think they were a little too dry.

Makes 12

225g plain chocolate
85g unsalted butter
2 large eggs
200g light muscovado sugar (looks like wet sand)*
1 tsp vanilla extract
140g plain flour
75g white chocolate chips

– First melt the butter and chocolate together in a small bowl or pan.  I place a pyrex bowl over a small pan of boiling water and do it that way.  When it’s smooth take off the heat and leave to cool a little. 
– Then heat the oven to gas mark 4 and line a 12 hole muffin tin with paper cases. 
– In a larger bowl beat together the eggs and sugar with a whisk.  The more you beat the eggs the better that crispy brownie  topping will be. 
– Add the vanilla extract to the sugar and eggs, continue to beat. 
– Add the flour and mix this in until combined. 
– Then pour in the chocolate and mix thoroughly. 
– Add the chocolate chips and stir through.
– Divide the mixture evenly between the cases, they should be about 2/3 full. 
– Place in the oven and bake for 30 minutes.  The tops will be cracked. 
– Remove from the oven and leave to cool for about 10 minutes in the tin then place on a wire rack to cool completely or, if like me you couldn’t resist the delicious smell wafting from the oven, eat while still warm and lovely! 

*The recipe said soft dark brown sugar… I think they might have been aiming for dark muscovado but I couldn’t find the tin of that so went with the light. 

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