Photo: Espresso Dark Brownie Cupcakes, Peanut Butter Fudge Frosting Recipe
Ingredients
- 1 cup unsalted butter, cut into pieces
- 4 ounces unsweetened chocolate, chopped
- 1 cup all-purpose flour
- 1/4 cup unsweetened Dutch-process cocoa powder, sifted
- 2 tablespoons finely ground espresso
- 1/4 teaspoon salt
- 1 3/4 cups packed brown sugar
- 1/2 cup granulated sugar
- 4 large eggs
- Peanut Butter Fudge frosting, recipe follows
Directions
Preheat the oven to 350 degrees F. Line standard cupcake pans with 24 cupcake liners.
Combine the butter and chocolate in a small microwave-safe bowl. Microwave on high, uncovered, stirring every 30 seconds, until the butter and chocolate are melted and smooth. Set aside to cool. Mix the flour, cocoa powder, espresso, and salt in another bowl. In the bowl of an electric mixer fitted with the paddle attachment, mix both sugars and reserved chocolate mixture until well combined. Add the eggs, 1 at a time, beating until each is smooth, scraping down the sides of the bowl if needed. Add the flour mixture until blended. Fill the cupcake liners 2/3 full. Bake until golden, rotating the pans halfway though, 18 to 20 minutes. Transfer the pans to wire racks to cool completely before removing the cupcakes.
To assemble: Frost the cooled cupcakes with Peanut Butter Fudge Frosting.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Peanut Butter Fudge Frosting:
- 3/4 cup unsalted butter, room temperature
- 1/2 cup creamy peanut butter
- Pinch salt
- 2 cups confectioners' sugar
- 3/4 cup unsweetened Dutch-process cocoa powder
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, peanut butter, and salt on medium-high speed until creamy. Turn the speed to low and beat in the confectioners' sugar, 1/2 cup at a time. Add the cocoa powder and beat until extremely smooth and creamy.
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By bakingninja12
on December 08, 2012
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The middle of my cupcakes sank quite a bit which made me sad, and the frosting was wayyyy too thick. I added a couple tablespoons of cream to the frosting until it was the right consistency, then it was absolutely delicious. I wasn't a big fan of the cupcakes, they are more like brownies but a little too dense and espresso-y for my taste. I wonder if the cupcakes would come out more cakey if there was some baking soda or something in it. Then again, I did bake these at a pretty high elevation that I'm still trying to get used to.
By hyped84
on May 10, 2012
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The frosting is awesome! Wish It was a little more creamy, I'm going to try adding milk next time. The cupcake itself has a nice flavor, very good right out of the oven but when it cools it gets a little to dense for me. Any suggestions how to get it more fluffy and moist once it cools down?
By bjnm46_4877720
Windsor, VT
on December 18, 2011
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This rating is for the frosting, wish you could do 8 stars......the only difference i did was use hersheys cocoa, dry, 1/3 of a cup only......i just have a hand held mixer in my house, with no paddle beater so just used regular beaters, it was perfect for spreading, perfect consistency, and the flavor was awesome, my husband who is a frosting lover, said wow is that good, this is a keeper, and will be made again and again in my family, made 24 mini cupcakes and 12 large and still had a lot of frosting left over.......this makes a lot of frosting, thanks
Read all 11 reviews