Brownie Batter Cupcakes by Sidra Rashid
Looking for a fun and unique cupcake recipe? Well, here it is! A Brownie Batter cupcake, a white cupcake with a brownie on the inside.
White cupcakes:
Brownies:
Brownie Cupcakes:
Chocolate Buttercream
White cupcakes:
- 1 3/4 cups all-purpose flour plus
- 2 tablespoons all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, room temperature
- 1 1/2 cups granulated white sugar
- 3 large eggs
- 3/4 cup whole milk
- 3/4 teaspoon fresh lemon juice
- 1/2 teaspoon pure vanilla extract
Brownies:
- 1/2 cup butter
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Brownie Cupcakes:
- Spoon the brownie batter into prepared muffin cups, filling each cup 1/3 full. Spoon the cake batter over the brownie batter, until muffin cups are each 2/3 full.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.
- Frost with your favorite frosting.
Chocolate Buttercream
- 12 (1 ounce) squares chocolate
- 2 cups unsalted butter
- 1 pinch salt
- 2 eggs
- 4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- Melt the chocolate, and allow to cool slightly.
- Place the butter or margarine, salt, and vanilla in a mixing bowl. Beat with a mixer until very light and airy, about 4 minutes. Add the powdered sugar a little at a time while beating on low speed. Mix well, and beat on medium speed for about 4 minutes. Add the eggs one at a time, and beat for 5 minutes more. Add the melted chocolate, and beat 4 minutes.