BROWNIE CUPCAKES WITH CHOCOLATE HAZELNUT FROSTING
 
 
Ingredients
  • FOR THE BROWNIE CUPCAKES
  • 110g unsalted butter (1/2 cup)
  • ¾ cup brown sugar, packed
  • ½ cup cocoa
  • 1 tsp vanilla extract
  • 2 eggs
  • ¼ tsp salt
  • ½ tsp baking powder
  • ¾ cup plain flour
  • FOR THE CHOCOLATE HAZELNUT GANACHE FROSTING
  • 190g milk chocolate, chopped (1 cup)
  • 210g Nutella (3/4 cup)
Method
  1. To make the brownie cupcakes, preheat the oven to 180 C (375 F) and line a 12 hole muffin pan with cupcake liners.
  2. In a microwave safe bowl, melt the butter in the microwave.
  3. Stir in the brown sugar until well combined. Microwave for a further minute. It will smell amazing. Stir well until completely combined again.
  4. Whisk in the vanilla and the eggs, one at a time.
  5. Stir in the cocoa, baking powder and salt until incorporated. The stir in the flour until just cleared.
  6. Fill the cupcake liners ⅔ full and bake until a skewer inserted comes out almost clean. The original recipe said 8 - 10 minutes, but mine took closer to 20. Allow the cupcakes to cool.
  7. To make the frosting, melt the chocolate in the microwave in 30 second intervals, stirring between each burst. Once the chocolate is melted and smooth, stir in the Nutella.
  8. Allow it to cool to a spreading consistency, then frost the cupcakes roughly with a palette knife.
  9. Sink your teeth deep into the chocolate hazelnut goodness. Makes 12 cupcakes.
  10. Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2012/08/03/brownie-cupcakes-with-chocolate-hazelnut-frosting/