Brownies are a very versatile dessert. You can make them fudgy, cakey, with or without hazelnuts or almonds, or even raisins. Or you can make them into cupcakes. These lovely fudgy brownie cupcakes are dense and chewy, and full of dark chocolate. The topping is fairly simple, but do not let that fool you. Heavy cream is there for a reason – to cut the richness of the brownie cupcakes. Make sure to serve them well chilled, with plenty of whipped cream.
100 grams butter
100 grams dark chocolate
100 grams sugar
5 tablespoons plain flour
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla
250 ml heavy cream
Dice the butter and put it in a heavy bottomed pan. Add the chopped chocolate and let it melt over medium heat until well blended. Remove it from the heat and stir in the sugar gradually. Mix it well and add the egg and vanilla. Quickly and vigorously stir it in. The batter will become thicker. When the egg is blended in, sift in the plain flour and cocoa powder, and gently fold it in the batter. Do not overmix the batter, about 20-30 strokes with a spatula should be enough. Line a standard muffin tin with 6 paper liners and evenly divide the batter. Bake them in a preheated oven, at 170°C (340°F) for about 15-20 minutes. Check them with a toothpick, to make sure they don't overbake. Let them cool completely. Whip the heavy cream until soft peaks form, pipe it on the cupcakes and serve.