Chocolate Brownie Cupcake Recipe

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chocolate brownie cupcake

Happy Thursday fellow bakers,

These chocolate brownie cupcakes are going to be a hit after you’ve tried them! Brownies remind me of decadence and joy and this recipe is just that. This does not mean that we pile on the sugar, definitely not. Having a rich texture like the brownie base is the way to achieve this decadence. I know a few holidays are coming up and these are the perfect way to spoil your loved ones over the dinner table. Once you have tried this chocolate brownie cupcake recipe, please feel free to mix and match as you like. Sometimes I leave out the meringue if I want an easier recipe. But that’s totally up to you.

The method may seem a bit daunting, but it’s there to help you through the process, feel free to leave me a comment if you have any questions. I made this recipe for the lovely people over at Foodtographyschool. They asked me to show my styling tips and tricks for these chocolate brownie cupcakes. You can find my styling tips on their highlights section.

Bon Appetit!

Zorah

Storage for the chocolate brownie cupcake recipe:

I suggest that if you are frosting them with the meringue, they should be enjoyed within 2 days.You will find that with the meringue, the cupcake will become soft. However, you can store them without the frosting in the fridge, in an airtight container and whip up the meringue before you are ready to eat.

Crust:

Different countries use crusts for recipes, in America you would use a Graham Cracker biscuit to make the crust. And in, South Africa we have Digestive biscuits which work the same. Whichever biscuit base you choose will work beautifully.

Things you’ll need for this chocolate brownie cupcake recipe:

  1. Cupcake wrapper to layer the cupcake and make it easy for removal after baking.
  2. Piping bag for the meringue. Alternatively you can use a Ziploc plastic bag and place the nozzle at one of the corners. This is a great hack on those days where you don’t have a piping bag.
  3. Cupcake baking tray
brownie cupcake
meringue brownie cupcake
Chocolate Brownie Cupcake Recipe
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Chocolate Brownie Cupcake Recipe

Recipe by inthemidnightkitchenCourse: DessertCuisine: AmericanDifficulty: Medium
Servings

10-12

servings
Prep time

25

minutes
Cooking time

18

minutes

Ingredients

  • For Crust

  • 2 cups Digestive Biscuits

  • 3 tbsp. granulated sugar

  • 1/2 tsp. salt

  • 6-8 tbsp. butter, melted

  • For Brownie

  • 1/2 cup butter, softened

  • 185g dark chocolate (70% or more)

  • 1/2 cup granulated sugar

  • 3 eggs

  • 1 1/2 tsp. vanilla extract

  • 2 tbsp. dark cocoa powder

  • 1 tsp. cinnamon powder

  • 1/2 cup all purpose flour

  • Meringue

  • 2 egg whites

  • 1/2 cup brown sugar

  • 1/3 tsp. cream of tartar

  • 1/2 tsp. almond extract

Directions

  • Method for crust
  • Prepare your cupcake baking tray and line with cupcake wrappers.
  • In a food processor, add your digestive biscuits, sugar and salt and blitz for 1-3 minutes or until smooth, there shouldn’t be any large lumps.
  • Slowly drizzle in the melted butter, and the crust should start coming together. If you put the crust in your hand and press together/make a fist it should maintain its shape-this is when you know it’s ready.
  • Spoon 2-3 teaspoons of the crust into the base of the cupcake wrapper. Make sure you press it down firmly with the spoon, that its as even as you can make it and there should be no excess crust flakes on top once you’ve flattened it.
  • For the brownie
  • Preheat your oven to 180 degrees C.
  • Melt the chocolate and butter together in a double boiler or in the microwave in a medium sized heat proof bowl.
  • Once everything is melted, whisk in the sugar until combined. If the chocolate is still hot, wait a few minutes for it to cool (about 5-10 min) and then whisk in the eggs and vanilla.
  • Sift the flour, cinnamon and cocoa so there are no lumps and then stir it into the chocolate mixture until combined, but don’t overmix.
  • Scoop the brownie batter on top of the crust base until almost full. Bake in the oven for 18-25 minutes.
  • If the brownie comes out with a few cracks on top that’s fine, but the inside should be cooked and to test use a toothpick and it should come out clean.
  • While the brownie cools, make your meringue.
  • In a stand mixer, using a hand whisk, mix your egg whites, cream of tartar and sugar together until just combined. Then place the bowl on top of a pot of boiling water. The water should not touch the bowl, the heat from the steam helps to cook the egg whites. You should whisk for about 10 minutes. The egg whites should be very frothy and the sugar should have dissolved.
  • Return the bowl to the stand mixer, add in the almond extract and whisk on medium-high speed for 10 minutes until the meringue has stiff peaks and is a creamy white colour.
  • Spoon onto your brownie or use a piping bag with a star nozzle and decorate. You can add chocolate sauce if you’d like or just enjoy as is!

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