Mini Brownie Cupcakes

Name: Mini Brownie Cupcakes
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 72
Cuisine: American
Ingredients: 8 larges eggs; 414 milliliters all-purpose flour; 887 milliliters granulated sugar; 1 teaspoons salt; 4 sticks unsalted butter, cut into pieces; 227 grams unsweetened chocolate, chopped; 118 milliliters unsweetened cocoa powder (preferably Dutch-process)

The recipe Mini Brownie Cupcakes could satisfy your American craving in roughly 5 hours. For 17 cents per serving, you get a dessert that serves 72. Watching your figure? This vegetarian recipe has 121 calories, 2g of protein, and 7g of fat per serving. A mixture of eggs, cocoa powder, chocolate, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Preheat oven to 350°F and line mini–muffin tins with liners. Spray liners with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Muffin Tray

Oven

Melt butter and chocolate in a 4-quart heavy pot over moderately low heat, stirring until smooth.

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Chocolate

Butter

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Pot

Whisk together flour, cocoa, and salt.

Ingredients you will need

Cocoa Powder

All Purpose Flour

Salt

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Whisk

Remove pan from heat and whisk in granulated sugar.

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Granulated Sugar

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Whisk

Frying Pan

Add eggs, 1 at a time, whisking after each addition until incorporated, and stir in flour mixture just until blended.

Ingredients you will need

All Purpose Flour

Egg

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Whisk

Spoon batter into muffin liners, filling cups to top, and bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering. Cool 5 minutes in tins and turn out onto racks. Repeat with remaining batter.

Equipment you will use

Muffin Liners