Chocolate Brownie Cupcakes

Via Julie Hasson: 125 Best Cupcake Recipes - adapted by Isabelle

175 g (3/4 cup - 2 1/2 sticks) butter

120 g (3/4 cup) bittersweet chocolate, chopped

150 g (3/4 cup) sugar

4 eggs

120 g (1 cup) all-purpose flour

50 g (1/4 cup) cacao

15 ml (1 tablespoon) instant coffee (optional)

2,5 (1/2 teaspoon) salt

Preheat the oven at 325°F (180°C).

Line a 12-cup muffin pan with paper liners.

In a large bowl, combine flour, cocoa, instant coffee (optional) and salt.

Set a heatproof bowl over a saucepan of simmering water.

Put the butter in the bowl with all the chopped chocolate.

Stir frequently until the ingredients are just melted.

Add the sugar and wisk to incorporate it, then remove the bowl from heat.

Stir in the eggs.

Mix well.

Sprinkle the dry ingredients over the batter and delicatly fold them.

Scrape the batter into the muffins pan.

Bake for 18 to 25 minutes, or until the top looks dry.

Poke a thin knife into the center of the cupcake, the brownies should be only just set and still gooey.

Transfer the pan to a rack and cool to room temperature.

Coffee Frosting - Via Martha Stewart Cupcakes

120 g (1/2 cup) butter, room temperature

160 g (1 1/2 cups) confectionners’ sugar, sifted

15 ml (1 tablespoon) instant coffee

10 ml (2 teaspoons) pure vanilla extract

Beat butter and instant coffee at medium speed about 2 minutes.

Reduce speed and add the confectionners’ sugar 60 g (1/2 cup) at a time.

Beating well after each addition.

Add vanilla, beat well.

If not using immediately, frosting can be refrigerated up to 10 days in a airtight container.

Before using, bring to room temperature.

Bon Appétit!