How To Make Brownie Cupcakes

I'm going to show you how to make brownie cupcakes. This is a really, really good brownie recipe. You can use if for cupcakes or you can use it for regular brownies, it doesn't make any difference, it's the same recipe.

We'll start with taking the chocolate pistols, if you can't get a hold of chocolate pistols, you can buy chocolate bars and then chop them up. I'm using dark chocolate, put it in the bain-marie, which is a saucepan with a little bit of simmering water and bring it up to the heat, just to melt the chocolate. In with that as well, goes our butter which you can break up, just help it to melt quicker, and that goes in.

So, while that's melting, we're just going to get our caster sugar and our eggs, and put them together. And this is quite important for this recipe, to not overwork at this stage, you just want to break the yolks and bring the sugar and the eggs together, just by hand. Okay, our butter and chocolate are now almost melted, I'll just bring it off the heat and just give it a stir just to finish it off.

Now, the most important part of this recipe is what you do next, because if you don't do this bit right, it won't work, the fat will come out and split and you'll have a grainy texture. Whereas if you nail it and get it just right, then the brownie is going to be a little shiny on top and crispy, and inside, it's going to be all gooey and lovely, so you've got to get it right. So, our eggs and sugar haven't been too mixed already, the flour and chocolate, not very much flour in this recipe, just a little bit.

And what you need to do is add the chocolate, one 1/3, only one 1/3 and exactly the same with the flour, through a sieve just a 1/3, okay? Pass that through and bring these ingredients together, you don't want to work it too much, just bring, when that's in, add the second 1/3 and the second 1/3 of the flour. The total weight on the flour is 100 grams, so it's 33 grams per addition and on this side, I've got about 820 grams of butter and chocolate, so you're adding 250 odd grams with each addition as well. So, give those second 1/2 mixed together, again, don't mix it too much, just get it in like that.

Sieving the flour means there are no lumps of flour in there, so if you get that right, you shouldn't have to worry. The final 1/3 of the chocolate and butter goes in and the final 1/3, 33 grams of the self-rising flour goes in. Okay, everything is now together and you give it one last little mix, again, don't overwork it, just to bring those elements together.

And you can see already the shine in there and it's come together perfectly, it's ready to use. Okay, I've got cupcake cases here, all different colours and different designs, all available via Squire Shop online. And I've got my brownie mix, it's a very good mix, this one.

And we're going to spoon it in, this could be a little bit messy so just be careful. Spoon it into our cases and go about 2/3 of the way up. It will rise a little bit and then when it comes out, it will sink back down and be all gooey in the middle, so about 2/3 will be enough, portion size.

Brownie cupcakes that come out of the oven cooked at 160 degrees for about 20, 25 minutes and you can see they're cooked and they're really, really gooey on the inside still, and that recipe can be used to make individual brownie cupcakes or you can make a tray bake of brownie, cut them into square like we have here. And that's how you make brownie cupcakes.
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