MINI BROWNIE BUTTER CAKE
These buttery brownie cupcakes are made with a brownie base and half the cake is made with buttercream. It is best served fresh out of the oven when it is still hot and can be eaten as is or with a cup of tea.
- 1 Egg
- 50 grams Brown sugar (¼ cup)
- 140 grams Dark Chocolate (broken into pieces) (5 oz.)
- 50 grams Butter (¼ cup)
- 35 grams All-purpose flour (¼ cup)
- 2 Eggs
- 50 ml Fresh milk (3 ½ Tbsp)
- 120 grams All-purpose flour (1 cup)
- 120 grams Butter (½ cup)
- 100 grams Sugar (I reduced by 1 Tbsp) (½ cup)
- 2 grams Baking powder (¼ tsp)
First, fightly grease a muffin pan. Put aside.
Then, preheat the oven to 180C / 350F.
To make a brownie, melt the chocolate and butter over low heat. Remove and let cool slightly. Stir in the brown sugar until well blended.
Add the egg, mix well. Add the flour and mix until well combined. Pour a tablespoon of batter into each cavity of your muffin pan. Bake in preheated oven for 5 minutes. Remove and let cool while preparing the butter cake.
To make a butter cake, beat the butter with the sugar until creamy. Add eggs, one at a time, beating well after each addition.
Incorporate the sifted flour and baking powder, alternately add fresh milk, mix to form the dough.
Pour batter over brownies, about 2/3 full. Bake at 180 ° C / 350 ° F for 15 minutes or until cooked through.
Let cool completely, serve plain or garnish with fresh fruit or drizzle with chocolate sauce to taste. Happy Cooking Time.
This is the same recipe as Brownie Butter Cake. Since the size of the cake has changed into a cupcake, the temperature and baking time have therefore changed accordingly.