Espresso Dark Brownie Cupcakes, Peanut Butter Fudge Frosting
Total Time: 34 min
Prep 15 min
Cook 19 min
Yield: 24 cupcakes
Ingredients
1 cup unsalted butter, cut into pieces
4 ounces unsweetened chocolate, chopped
1 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder, sifted
2 tablespoons finely ground espresso
1/4 teaspoon salt
1 3/4 cups packed brown sugar
1/2 cup granulated sugar
4 large eggs
Peanut Butter Fudge frosting, recipe follows
Directions
Preheat the oven to 350 degrees F. Line standard cupcake pans with 24 cupcake
liners.
Combine the butter and chocolate in a small microwave-safe bowl. Microwave on
high, uncovered, stirring every 30 seconds, until the butter and chocolate are
melted and smooth. Set aside to cool. Mix the flour, cocoa powder, espresso,
and salt in another bowl. In the bowl of an electric mixer fitted with the
paddle attachment, mix both sugars and reserved chocolate mixture until well
combined. Add the eggs, 1 at a time, beating until each is smooth, scraping
down the sides of the bowl if needed. Add the flour mixture until blended. Fill
the cupcake liners 2/3 full. Bake until golden, rotating the pans halfway
though, 18 to 20 minutes. Transfer the pans to wire racks to cool completely
before removing the cupcakes.
To assemble: Frost the cooled cupcakes with Peanut Butter Fudge Frosting.
This recipe was provided by professional chefs and has been scaled down from a
bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not
tested this recipe, in the proportions indicated, and therefore, we cannot make
any representation as to the results.
Peanut Butter Fudge Frosting:
3/4 cup unsalted butter, room temperature
1/2 cup creamy peanut butter
Pinch salt
2 cups confectioners' sugar
3/4 cup unsweetened Dutch-process cocoa powder
In the bowl of an electric mixer fitted with the paddle attachment, beat the
butter, peanut butter, and salt on medium-high speed until creamy. Turn the
speed to low and beat in the confectioners' sugar, 1/2 cup at a time. Add the
cocoa powder and beat until extremely smooth and creamy.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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