A few friends have made them and have had trouble with the recipe. The cakes rose quickly and then imploded. Tasty I'm sure but not what was expected.
We have had a chat about the recipe and suggested alternative ways to make it. I have contacted the magazine who will check the recipe for typos etc and get back to me.
After looking at other recipes for brownies, including the one I make all the time, which I think may have been the first entry on this blog, I attempted the recipe today.
They worked
Left cake was a half filled case, the right cake was a three quarters filled case.
I tried two three quarter filled cases. The others were half filled as I would usually do.
This is the recipe straight from the magazine. My variations are below.
Chocolate Brownie Cupcakes
170g dark chocolate chopped
120g unsalted butter
1 tbs golden syrup or light corn syrup
3/4 cup (165g) caster sugar
2 eggs
1/2 cup (75g) plain flour
1 tsp baking powder
2/3 cup (80g) coarsely chopped walnuts
8 small strawberries
Frosting
250g cream cheese at room temp
1/3 cup (115g) golden syrup or light corn syrup
120g dark chocolate chopped
Position oven shelf in the centre and preheat oven to 180
Line a cupcake pan with 8 paper liners.
Stir chocolate and butter in a heatproof bowl set over a pan of simmering water (don't let the bowl touch the water) until they melt and the mixture is smooth.
Stir in the golden syrup and a pinch of salt.
Remove from the heat and set aside.
Using an electric mixer, beat the sugar and eggs in a large bowl for 2 minutes or until the mixture is thick and light.
Stir in the chocolate mixture.
Add the flour and the baking powder and stir until just blended, then stir in the walnuts.
Divide the batter equally among the cupcake liners, filling them completely.
Bake in the oven for 20-25 minutes until the cupcakes puff and crack on top and a skewer inserted into the centre comes out with fudgy crumbs attached.
Remove the cupcakes from the pan and let them cool completely on a wire rack.
Meanwhile for the frosting, beat the cream cheese in a large bowl with electric beaters until it is light and fluffy.
Add the golden syrup and beat for a further 3-5 minutes.
Place the chocolate in a heatproof bowl and set the bowl over a small saucepan of simmering water (don't let the bowl touch the water).
Stir constantly until the chocolate melts.
Add the melted chocolate to the cream cheese mixture and beat until blended and fluffy, stopping the machine and scraping the bottom of the bowl to ensure that the mixture is well blended.
Spread the frosting generously over the cooled cupcakes.
Garnish each one with a strawberry, then serve.
120g dark chocolate chopped
Position oven shelf in the centre and preheat oven to 180
Line a cupcake pan with 8 paper liners.
Stir chocolate and butter in a heatproof bowl set over a pan of simmering water (don't let the bowl touch the water) until they melt and the mixture is smooth.
Stir in the golden syrup and a pinch of salt.
Remove from the heat and set aside.
Using an electric mixer, beat the sugar and eggs in a large bowl for 2 minutes or until the mixture is thick and light.
Stir in the chocolate mixture.
Add the flour and the baking powder and stir until just blended, then stir in the walnuts.
Divide the batter equally among the cupcake liners, filling them completely.
Bake in the oven for 20-25 minutes until the cupcakes puff and crack on top and a skewer inserted into the centre comes out with fudgy crumbs attached.
Remove the cupcakes from the pan and let them cool completely on a wire rack.
Meanwhile for the frosting, beat the cream cheese in a large bowl with electric beaters until it is light and fluffy.
Add the golden syrup and beat for a further 3-5 minutes.
Place the chocolate in a heatproof bowl and set the bowl over a small saucepan of simmering water (don't let the bowl touch the water).
Stir constantly until the chocolate melts.
Add the melted chocolate to the cream cheese mixture and beat until blended and fluffy, stopping the machine and scraping the bottom of the bowl to ensure that the mixture is well blended.
Spread the frosting generously over the cooled cupcakes.
Garnish each one with a strawberry, then serve.
My variations
1. I used 3 eggs
2. Oven at 160C, cooked for 30 minutes
3. I used a melt and mix method.
I melted the butter and chocolate together (m/w 3mins MED)
Stir in salt, sugar and golden syrup
Stir in eggs
Stir in flour and baking powder
Stir until well mixed
Pour into muffin cases
Bake at 160C for 30mins.
They look good. We haven't taste tested yet. If there are any left they will be iced with regular chocolate icing.
1 comment:
Claire! Woo-hoo...where are you!
Nice blog!
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