These are fantastic. They’re especially good when they’re warm. Mmm. You’re supposed to use a double boiler to melt the chocolate, but I don’t have one, and I don’t imagine many people do. I should probably get one because I use a makeshift one fairly regularly. But until then, what I do is melt the chocolate in a bowl over top a boiling pot of water. You can also melt the chocolate in a microwave, but I don’t have one, so I stick with what I’ve got. The reason you melt the chocolate in this fashion is because if you were to just try to melt it in a pan over direct heat, the chocolate would burn, clump together, and be gross. That’s just how it is. And burnt chocolate for Chewy Brownie Cupcakes is not a good thing. These cupcakes form a crust but the inside remains nice and chewy for a few days. I like to dust mine with powdered sugar to make them purdy.
Chewy Brownie Cupcakes
Yield: Approximately 1 dozen
Ingredients:
- 1 and 1/2 cups semisweet chocolate chips
- 1 stick butter (I use sweet cream butter)
- 2 eggs
- 1 and 1/2 cups sugar
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 and 1/2 cups flour (you might need a little bit less)
- powdered sugar for dusting (opt)
Directions:
1) Preheat oven to 350 degrees. Melt chocolate and butter in double boiler (or whatever you’ve got). Add vanilla and set aside to cool slightly.
2) In a large bowl, beat eggs and sugar until thick. Fold in chocolate, flour, and baking powder.
3) Spoon batter into greased or lined cupcake tray. Bake for 25-35 minutes, or until done. Let cool for at least 5 minutes before enjoying 