With the kids going back to school, it’s time for mini chocolate brownie cupcakes! Posting date is September 25.
In the Oven: Mini Chocolate Brownie Cupcakes
Serves: 48 mini cupcakes
- 1 tablespoon unsalted butter
- 1½ cups (150 g) walnuts
- 8 ounces (225 g) good quality dark chocolate (60 to 72% cacao), coarsely chopped, or mini dark chocolate chips
- ¼ cup plus 1 tablespoon (25 g) unsweetened dark cocoa powder
- 1½ teaspoons instant espresso powder
- 1 cup (240 ml) very hot water
- 2 cups (255 g) all-purpose flour
- ¾ teaspoon kosher salt
- 1 cup (220 g) firmly packed dark brown sugar
- ¾ cup (150 g) granulated sugar
- ¾ cup (180 ml) canola oil
- 2 teaspoons pure vanilla extract
- 1 large egg
- 2 large egg yolks
- 1 teaspoon baking soda
- Preheat the oven to 350°F (175°C). Line two mini cupcake pans with liners. (Alternatively, use one pan and bake in batches.)
- Place the butter in a medium bowl and set aside.
- Spread the nuts on a rimmed baking sheet and toast until fragrant, tossing and flipping the nuts halfway through, approximately 10 minutes. Transfer the hot nuts to the bowl with the butter. Wait approximately 1 minute, then turn to coat the nuts in the butter as it melts. Let the nuts cool completely, then chop them into fine pieces. Return to the bowl. Add the chocolate and toss with the walnuts until combined.
- In a small bowl, whisk together the unsweetened cocoa powder, espresso powder, and ½ cup (120 ml) of the very hot water. Set aside.
- In a medium bowl, whisk together the flour and salt. Set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, beat both sugars, the canola oil, and vanilla on medium-low speed until combined. Add the egg and egg yolks and continue beating until the mixture is uniform and completely combined. Scrape down the sides and bottom of the bowl and add the flour mixture in three parts, alternating with the cocoa-powder mixture, beginning and ending with the flour mixture. Scrape down the sides and bottom of the bowl, then mix on low speed for a few more seconds.
- Stir the baking soda into the remaining ½ cup (120 ml) hot water to dissolve. Pour the mixture into the batter and mix on low speed until incorporated. Spoon about 1 tablespoon of the batter into each of the prepared cups, then spoon about 1 tablespoon of the walnut-chocolate mixture directly over the batter. Bake, rotating the pan halfway through the baking time, until a toothpick inserted into the side of the cupcake (not the melty chocolate topping part) comes out with a few moist crumbs, 19 to 22 minutes. Do not overbake.
- Allow the cupcakes to cool for 15 minutes in the pan on a wire rack, then turn them out onto a wire rack to cool completely. Serve at room temperature.
[i]How to store[/i]: The cupcakes can be stored in an airtight container at room temperature for up to 3 days.