Easy Brownie Cupcake Recipe

After a trip to Ghirardelli Square in San Fransisco, my life needed more brownies! An adaptation of Angie’s Best Brownie Recipe on All Recipes has become the saviour for all our brownie needs.

With a few tweaks and tricks, I’ve settled on pulling together a list of simple ingredients to make gooey brownies in a snap!

Gather the following…

  1. 1 cup softened butter or 1 cup vegetable oil – for dryer brownies, go for the butter; for gooey brownies, go for the oil. At this point, I wouldn’t even consider the fat content because you’re making brownies 😉
  2. 1 cup sugar – this is half the recommended amount. The toppings make it sweet enough.
  3. 4 eggs
  4. 1/2 tsp pure almond extract
  5. 2/3 cup unsweetened cocoa powder
  6. 1 cup flour (405 type)
  7. 1/2 tsp salt
  8. 1/2 tsp baking powder
  9. Marshmallows – the type doesn’t matter, but American Made Marshmallows are the best.

Topping Suggestions

For best results, these need to be put on the cupcakes (or flat pan brownies) while they’re still hot from the oven.

  1. Marzipan
  2. Cocoa Powder
  3. Maccha
  4. Marshmallow Fluff – you won’t find this easily in Germany, so try melting marshmallows as I do in the Mirror Marshmallow Sugar Cookie recipe OR try making your own, if you’re seeking to do this topping. Otherwise, check out Amazon for some delicious fluff!

Mixin’ It Up!

Using a medium to large bowl and the best hand mixer you can find, combine your wet ingredients. Slowly add the cocoa powder to the mixture.

In a separate bowl, combine your remaining dry ingredients: the salt, flour, and baking powder.

Slowly add the dry ingredients to the wet ingredient bowl.

There’s no need to blend for a long duration. Just simply mix until fully blended.

Fillin’ It Up!

There are many ways to get creative here, but my favorite thing is to make cupcakes. They’re easy to serve; easy for on the go; and easy to freeze.

For the traditional option – follow the instructions laid out by Angie from All Recipes: use an 8 inch square pan and bake at 350F (175C) for 25-30 minutes.

For the cupcake option – grab a favorite cupcake pan (small, medium, large, bundt, etc.) and place in a wrapper OR lightly grease the inside, if you don’t have any wrappers.

  • fill the cups 1/2 way with batter
  • split a proper amount of marshmallows in half (ex: if you have 12 cups, you’ll need 6 marshmallows)
  • place 1/2 marshmallow in each cup
  • cover marshmallow with amount of equal batter as in the first half of the cup
  • Bake at  350F (175C) until the center comes out clean when you insert a toothpick or roughly 20-25 minutes.
    • I typically start checking the centers at 18 minutes so as not to overbake

Toppin’ It Off!

If you haven’t realized yet, I’m not a fan of sweet. I prefer the more subtle approach to baked goods. SO for my pretend-less sweet options:

MACCHA MARZIPAN

Gather a ball of marzipan (~50 grams; you may need more or less, depending on how thick you want it. 50g for thin; double or triple the amount for thick) and add a teaspoon of Maccha per 50g of marzipan.

Keep extra on hand for any decals or if you decide to change the thickness mid-way. For baking safety, I suggest getting three 200g packages for 12 cupcakes or one 8″ square pan.

  • thin Marzipan: 50g Marzipan + 1 tsp Maccha
  • medium thick Marzipan: 100g Marzipan + 2 tsp Maccha
  • thicker Marzipan: 150g+ Marzipan + 3+ tsp Maccha

*Roll the portion of marzipan to your desired thickness. I like to put small decals on top, so I roll it out very very thinly.

Use a decal stensil, form, or get creative

  • roll a small ball of the Maccha Marzipan and press it into the form and pop out a little rose
  • use a portion of the plain Marzipan and roll it 1/2″ thick
    • cut out your favorite shapes and place on top of the cupcakes
    • cut out your favorite shapes and place on top of the rolled marzipan

*NOTE – there may be a lot of “greasy action” happening when you roll the Maccha into the marzipan, or just when you roll the marzipan in general. It’s normal! If it’s overwhelming, use a small amount of powdered sugar to maintain the ease of rolling and forming

Place your desired shapes and layers over the hot/warm brownies and enjoy when cooled!

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CHOCOLATE MARSHMALLOW FLUFF

In a small bowl, portion out ~150-200g of marshmallow fluff. Add 1 tbsp unsweetened cocoa powder to the fluff (add more, if you like extra chocolate!) and mix together.

You may notice it starts to change texture, as if it’s “beeding” up. Just keep incorporating until the cocoa is thoroughly mixed.

**Carefully spoon 1 tbsp of the mixture onto each warm cupcake. The warmth of the cupcake will spread the marshmallow by itself, so beware! It may drip, but it’s okay because it’s delicious.

  • For show quality – test one cupcake with 1 tbsp of the mixture. If it’s too much, reduce it to 2 tsp and let it do its thing.

**NOTE – the cupcakes shouldn’t be hot, but they should be warm.

P.S. If you don’t have, or like, Marzipan or Marshmallows, you can also use ready-made fondant as well. Or you can lightly dust the brownies with a Maccha, Cocoa, or Powdered sugar.

 

 

 

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