Chocolate Fudge Brownie Cup Cake

1 fave
Nutrition per serving    (USDA % daily values)
CAL
718
FAT
149%
CHOL
83%
SOD
21%
Uploaded by: 9459cea275da

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Ingredients for 12 servings

Ingredients for the brownies:

185 g unsalted butter

185 g best dark chocolate

85 g plain flour

40 g cocoa powder

3 large eggs

275 g golden caster sugar

Ingredients for the chocolate cup cakes:

113 g of butter

113 g of caster sugar

2 eggs

90 g of self raising flour

23 g of cocoa powder

1 teaspoon of baking powder

Ingredients for the frosting:

140 g softened butter

280 g icing sugar

1 tbsp milk

Extra for decoration:

A pack of chocolate and toffee sweets

Chocolate meringue sprinkles

Caramel sauce

Preparation

1.

Method for the brownie: Preheat the oven to 120 degrees centigrade. Grease and line an oven proof brownie pan. Break up the chocolate pieces and butter and place in bowl over a pan of hot water until the chocolate and butter has melted then leave to cool. Mix eggs and sugar until double in volume and looks thick and creamy like a milk shake. Add the cooled chocolate and butter mixture to the eggs and sugar mix then sift and fold in the flour and cocoa powder. Then turn up the oven to 180 degrees centigrade. Pour the mixture in to the lined brownie pan and place in the oven for 20-25 minutes until cooked. When cooked the top should have a shiny, papery crust and the sides will begin to come away from the tin. Take out of the oven and leave until completely cooled. Cut in to small square pieces and store in an air tight container in a cool, dry place.

2.

Method for the chocolate cupcakes: Preheat the oven to 120 degrees centigrade. Line a 12 hole cake tin with paper cases. Mix the softened butter and sugar until cream. Add the eggs in one by one. Fold in the sifted flour, cocoa powder and baking powder. Turn the oven up to 180 degrees centigrade. Divide the cake mixture evenly between the 12 cake cases. Cook in the oven for 20 minutes or until the cakes are cooked. Once cooked place on to a wire rack until completely cool. Place in an air tight container in a cool, dry place.

3.

Method for the frosting: Mix the butter, icing sugar and frosting until the mixture has combined and looks and feels like the consistency of ice cream.

4.

Method to assemble the cakes: Spread and cover all the chocolate cakes with a tablespoon of frosting, alternatively pipe the frosting on to the cup cakes. Place one square piece of brownie and a chocolate toffee sweet on to each frosted cake. Cover with chocolate meringue sprinkles and drizzle caramel sauce to finish.

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