Ever eaten the middle piece of a batch of brownies and missed the delicious crisp exterior you get from an edge piece? Or alternatively have you ever eaten an edge piece and missed the gooey fudgy texture you find in the centre? Oh the perils of choosing which brownie to choose!!
Here is the answer…these exciting little creations take the best of brownies and the best of cupcakes and marry them together to make a fudgy crispy chocolaty treat. I have come to enjoy calling them ‘Brupcakes’. They put a brownie recipe in cupcakes pans, which results in the whole outside being crispy while each ‘brupcake’ retains its gooey fudgy center. It’s close to perfection! My friend baked these for me one day and I was in love. I had to have the recipe immediately!!
While they were amazing originally, I highly recommend using really good quality dark chocolate in this recipe as it takes an edge off the sweetness. Adding a touch of salt also helps with this. Here is my slightly altered version of the ‘Brupcake’.
- 125g unsalted butter
- 125g good quality dark chocolate (70% or above is ideal)
- 2 eggs
- 115g plain flour
- 300g caster sugar
- 1tbsp vanilla extract
- ½ tsp sea salt
- Blueberries or Raspberries and cream to serve (optional)
- Pre-heat the oven to 160 degrees Celsius and line a 12 hole muffin tin with paper muffin cases of your choice.
- Melt the butter and chocolate together in a heatproof bowl over a saucepan of water. The water should be at a medium heat. Set aside to cool.
- Beat eggs, sugar and vanilla with an electric mixer until pale and creamy.
- Add the chocolate mixture and combine.
- The add the flour and the salt to the chocolate mixture. Fold the two components together and watch in delight as the delicious chocolate mixture transforms into a perfectly smooth batter
- Spoon into your 12-patty pan filled muffin tins.
- Bake the ‘Brupcakes’ for 25 minutes or until the top of the ‘brupcakes’ have slightly risen and are shiny and set. It is important to watch them as they can sink if cooked for too long.
The middle should come away from the top leaving a firm crisp top and the bottom should remain fudgy and soft.
These are enjoyable on their own, but to make an impressive dessert, serve with fresh blueberries or raspberries and a dollop of thickened cream.
I dare you to stop at just one!