Super Chocolate Cupcakes "BROWNIE" - easy and quick recipe! | Brownie Cupcakes | Tanya Shpilko
Brownies can be baked not only as a whole pie, but also as portioned cupcakes (muffins), which is very convenient. The recipe is simple and quick. The cupcakes are tender, soft, slightly moist inside, and on top there is an amazing crispy, cracked crust! Those with a sweet tooth will appreciate it! This is a recipe with chocolate, so if you want to replace it, take another recipe with cocoa, there are also some on the channel (the result will be different). Playlist with Chocolate Recipes:
• "Шоколадное" - пироги, кексы, капкейки, пе...
Recipe: 12 pieces
1 cup = volume 250 ml
120 g butter (cut into pieces)
120 g dark chocolate 50-70% cocoa (delicious!)
110 g (¾ cup) flour
1 tsp baking powder without a slide
2 medium eggs (I have category 1)
a pinch of salt
150 g (2/3 cup) sugar
1 tsp vanilla extract (or 1 tsp vanilla sugar to regular sugar)
1) Melt the butter with chocolate in a water bath. The water should not boil vigorously and touch the bowl with chocolate. Cool (the mixture can be warm, but not hot, so that the eggs do not cook).
2) Mix flour with baking powder. Add a pinch of salt, sugar, vanilla to the eggs and beat with a mixer at medium-high speed until fluffy and light, about 2 minutes. Then gradually pour in the cooled chocolate mixture in a thin stream, mix until smooth. Add flour with baking powder in three stages, mix also with a mixer (or whisk), but at low speed and for a very short time. The dough turns out moderately thick.
If desired, you can add a few walnuts or additional chocolate pieces.
3) Line a 12-cupcake mold with paper capsules and evenly distribute all the dough. The molds should be filled a little more than half. (You can bake the whole pie in a medium-sized pan, grease it with butter beforehand and line it with baking paper for ease of removal and cutting.)
4) Bake in a preheated oven at 170-180 degrees, top-bottom mode without convection for 20-25 minutes maximum. The main thing is not to overdry it! (I baked at 180 degrees for about 25 minutes) If you know that your oven fries too much, then set the temperature lower. You can check the readiness with a toothpick, there may be some crumbs on it, but the raw dough should not stretch.
Let it cool in the pan for 10 minutes, then transfer to a wire rack.
Be sure to store in a tightly closed container.
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Recipe: 12 cupcakes
1 cup = 250 ml
120 g butter
120 g semi-sweet or dark chocolate (50-70% cocoa)
110 g (¾ cup) all-purpose flour
1 tsp baking powder
2 medium eggs
pinch of salt
150 g (2/3 cup) sugar
1 tsp vanilla extract
Preheat oven to 170-180°C (340-350F)
Melt butter and chocolate together in a bowl set over a pan of simmering water. Cool to room temperature. Combine flour and baking powder. Beat eggs, salt and sugar together on medium-high speed until light and fluffy. Add vanilla extract. Gradually add chocolate mixture and mix until combined. Gradually add flour and mix on low speed or with a whisk. Do not over mix. Line a 12-cup muffin pan with cupcake liners. Pour or spoon batter into liners. Fill 2/3. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack. Store in an airtight container.