Curtis Stone'S Brownie Cupcakes Recipe

Name: Curtis Stone'S Brownie Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces dark chocolate good-quality, 60 percent to 70 percent cacao, chopped; 6 tablespoons unsalted butter; 1 tablespoon light corn syrup; 1 pinch salt; 3/4 cup sugar; 2 large eggs; 1/2 cup all purpose flour; 1 teaspoon baking powder; 2/3 cup chopped walnuts coarsely; 4 ounces cream cheese room temperature; 1/3 cup light corn syrup; 4 ounces dark chocolate good-quality, 60 percent cacao, chopped; 8 strawberries small, fresh

Servings: persons

6 ounces dark chocolate good-quality, 60 percent to 70 percent cacao, chopped
6 tablespoons unsalted butter
1 tablespoon light corn syrup
1 pinch salt
3/4 cup sugar
2 large eggs
1/2 cup all purpose flour
1 teaspoon baking powder
2/3 cup chopped walnuts coarsely
4 ounces cream cheese room temperature
1/3 cup light corn syrup
4 ounces dark chocolate good-quality, 60 percent cacao, chopped
8 strawberries small, fresh

1
To make the cupcakes: Position the rack in the center of the oven and preheat the oven to 350 degrees F.
2
Line 8 standard cupcake molds with cupcake liners.
3
Stir the chocolate and butter in a small heavy saucepan over low heat until the chocolate and butter melt and the mixture is smooth. Stir in the syrup and salt. Remove from the heat and set aside.
4
Using an electric mixer, beat the sugar and eggs in a large bowl for 2 minutes or until the mixture is thick and light. Stir in the chocolate mixture. Add the flour and baking powder and stir just until blended, then stir in the walnuts.
5
Divide the batter equally among the prepared cupcake molds filling the paper liners completely. (Filling the liners completely is key - otherwise the cupcakes will collapse and will be less fudgy.)
6
Bake for about 25 minutes, or until the cupcakes puff and crack on top and a skewer inserted into the center of the cupcakes comes out with fudgy crumbs attached.
7
Remove the cupcakes from the oven and cool completely on a cooling rack.
8
To frost the cupcakes: Using an electric mixer, beat the cream cheese in a large bowl until light and smooth. Beat in the syrup. Place the chocolate in another bowl and place the bowl over a small pot of boiling water. Stir constantly until the chocolate melts. Add the melted chocolate to the cream cheese mixture and beat until blended and fluffy, stopping the machine and scraping the bottom of the bowl to ensure that the mixture is well-blended. Spread the frosting generously over the cooled cupcakes. Garnish each one with a fresh strawberry and serve.

1119

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 ounces dark chocolate good-quality, 60 percent to 70 percent cacao, chopped, 6 tablespoons unsalted butter, 1 tablespoon light corn syrup, 1 pinch salt, and more.

Yes, Curtis Stone'S Brownie Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Curtis Stone'S Brownie Cupcakes

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