Thursday, November 6, 2014

Brownie Cupcakes

I don't want to send anyone into a panic but Thanksgiving is exactly three weeks away. 

Never fear - you still have plenty of time.  AND if you want to make your Thanksgiving dinner preparations a little easier, you can even start doing some of the baking now and storing it in your freezer. 

These brownies are a perfect little dessert for any Thanksgiving table.  I topped mine with a dollop of pumpkin cream cheese frosting but you can top yours with anything that you like.  (Whipped cream, fresh berries, ice cream, cherry pie filling) 

If you make them now, all that's left to do on Thanksgiving morning is to top them with a little frosting and voila - worry free Thanksgiving dessert.

Brownie Cupcakes
  • 4 ounces unsweetened or bittersweet chocolate, chopped (I used Ghirardelli)
  • 1/2 cup (1 stick) unsalted butter, cut into cubes
  • 1 and 1/4 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
Pumpkin Cream Cheese Frosting
  • 4 oz cream cheese, softened to room temperature
  • 2 Tablespoons unsalted butter, softened to room temperature
  • 1/4 cup pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/4 tsp ground ginger, 1/4 tsp ground cloves, 1/4 tsp nutmeg (OR 3/4 tsp pumpkin pie spice)
  • 2 - 2.5 cups confectioners', sifted
Preheat oven to 325F degrees.  Line 12 muffin tins with baking cups or spray with nonstick spray. Set aside.
Melt the chopped chocolate and sliced butter together in the microwave in 30 second increments, stirring after each until completely smooth and combined.  Allow to cool for a few minutes.

Stir in sugar, then vanilla.

Add in eggs, 1 at a time, mixing well after each addition.

Mix in the flour and salt.

Pour batter into 12 muffin tins and bake for 20-25 minutes.  A toothpick inserted in the center will have moist crumbs.  Be careful not to overbake the cupcakes.

Some of my brownie cupcakes, sank in the center while they cooled but I don't care, I like the crusty tops.

While the cupcakes are cooling in the pan, make the pumpkin frosting.  Using a handheld or stand mixer with a paddle attachment, mix the cream cheese, butter, pumpkin, and spices on medium speed until creamy.  Add the 2-2.5 cups of sifted powdered sugar depending how sweet you'd like it.

 So here is my Fall version of the brownie cupcake...

You can be sure that you will see these brownie cupcakes again - maybe even as soon as Christmas.  (Perhaps with a swirl of white chocolate buttercream and some peppermint sprinkles?) 


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