This is the pic from the LCBO recipe, I swear it really looks like this,when I make it without the candied violet though.This is a brownie cupcake recipe, originally courtesy of the Liquor Control Board of Ontario (LCBO) and their food and wine magazine. Please don't get me started on why residents of the lovely province on Ontario have to go to a stand-alone government-run store to purchase wine and liquor.
Anyway, this is all done in one pot, save dishwashing, but best of all, you can bake up as many as you want at a time. Keep the rest of the batter in the fridge. I have found that I can do six of these in the toaster oven (albeit I have a Duolit mini oven which is very accurate in temperature) as required.
I've noticed that if I bake two dozen brownie cupcakes, they will all be eaten very quickly, same goes for one dozen. Never any worry about stale baked goods in my house! So to spread the joy, I usually makes this recipe, bake one dozen right away and stash the rest of the batter in the fridge to bake up in two more batches of six over the next few days.
Deep-Chocolate Brownie Cupcakes
adapted from the LCBO recipe
Cupcakes
4 oz (120 g) unsweetened chocolate, broken up
⅔ cup (150 mL) unsalted butter
1½ cups (375 mL) granulated sugar
4 large eggs
1 tsp (5 mL) pure vanilla extract
1¼ cups (300 mL) all-purpose flour
1 tsp (5 mL) baking powder
½ tsp (2 mL) salt
1 cup (250 mL) chopped-into-bits semi-sweet chocolate or chips, about 175 g (6 oz)
1 cup (250 mL) broken toasted pecans
Icing
1 cup (250 mL) chopped-into-bits semi-sweet
chocolate or chips, about 175 g (6 oz)
½ cup (125 mL) whipping cream
1 tsp (5 mL) pure vanilla extract
4 oz (120 g) unsweetened chocolate, broken up
⅔ cup (150 mL) unsalted butter
1½ cups (375 mL) granulated sugar
4 large eggs
1 tsp (5 mL) pure vanilla extract
1¼ cups (300 mL) all-purpose flour
1 tsp (5 mL) baking powder
½ tsp (2 mL) salt
1 cup (250 mL) chopped-into-bits semi-sweet chocolate or chips, about 175 g (6 oz)
1 cup (250 mL) broken toasted pecans
Icing
1 cup (250 mL) chopped-into-bits semi-sweet
chocolate or chips, about 175 g (6 oz)
½ cup (125 mL) whipping cream
1 tsp (5 mL) pure vanilla extract
1. Preheat oven to 350°F (180°C).
2. Line 12 (or 24) muffin cups with papers or silicone cups. Over low heat, melt chocolate and butter together in a large saucepan, stirring until smooth. Remove from heat. Stir in sugar, then eggs, 1 at a time, and vanilla.
3. Mix flour with baking powder and salt. Stir into chocolate mixture along with chocolate and nuts. Divide among cups (12 or 24). Bake 12 to 14 minutes or just until cupcake centre is raised and feels firm when touched. Do not overbake. Cool completely on a rack.
4. Meanwhile, to make icing, melt chocolate in whipping cream over very low heat in a small saucepan. When almost smooth, remove from heat and stir in vanilla. Cool to room temperature.
5. Ice cupcakes. Icing sets at room temperature in about an hour. Store cupcakes at room temperature, covered, for up to 3 days, or freeze for up to a month.
2. Line 12 (or 24) muffin cups with papers or silicone cups. Over low heat, melt chocolate and butter together in a large saucepan, stirring until smooth. Remove from heat. Stir in sugar, then eggs, 1 at a time, and vanilla.
3. Mix flour with baking powder and salt. Stir into chocolate mixture along with chocolate and nuts. Divide among cups (12 or 24). Bake 12 to 14 minutes or just until cupcake centre is raised and feels firm when touched. Do not overbake. Cool completely on a rack.
4. Meanwhile, to make icing, melt chocolate in whipping cream over very low heat in a small saucepan. When almost smooth, remove from heat and stir in vanilla. Cool to room temperature.
5. Ice cupcakes. Icing sets at room temperature in about an hour. Store cupcakes at room temperature, covered, for up to 3 days, or freeze for up to a month.
6. Store remaining batter in the fridge in an airtight container, bring to room temperature before baking.
Makes 24 small cupcakes
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