Brownie cupcakes

Brownie Cupcakes:

4 ounces unsweetened chocolate, chopped

1/2 cup unsalted butter, cut into pieces

1 1/4 cup granulated white sugar

1 teaspoon pure vanilla extract

3 large eggs

3/4 cup all purpose flour

1/4 teaspoon salt

Chocolate Fudge Frosting:

4 ounces unsweetened chocolate, coarsely chopped

2/3 cup  unsalted butter, room temperature

1 1/3 cups confectioners (powdered or icing) sugar, sifted

1 1/2 teaspoons pure vanilla extract

Brownie Cupcakes: Preheat oven to 325 degrees F (170 degrees C) and place rack in center of oven. Line 12 muffin tins with paper or foil baking cups.

Melt the chopped chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Once the chocolate is melted and smooth, remove from heat and let cool for a few minutes. Then stir (can also use a hand mixer) in the sugar. Add the vanilla and then add the eggs, one at a time, mixing well after each addition. Mix in the flour and salt until well blended.

Evenly divide the batter between the muffin cups. Place in the preheated oven and bake for about 20 - 25 minutes or until a toothpick inserted in the center of a cupcake has moist crumbs. Remove from oven and let cool on a wire rack. Once the cupcakes have completely cooled, frost with icing. You can either spread the frosting on the cupcakes with a small spatula or if piping, using a large Wilton plain, or open or closed star tip.

Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).

This recipe was found on joyofbaking.com. Beware it is very chocolate !