Christmas Treat: Brownie Cupcakes
By jamiikay
0 Picture
Ingredients
- 14 tbsp Cocoa Powder
- 3/4 cup melted Butter
- 3 tbsp Vegetable Oil
- 2 cups Sugar
- 3 Eggs
- 2 tsp Vanilla
- 1 cup flour
- 1 cup walnuts or pecans (optional)
- 1-1/2 cups finely crushed animal cracker cookies
- 1/3 cup sugar
- 6 tbsp melted butter
- Icing sugar for decoration
Details
Servings 24
Level of difficulty Easy
Preparation time 10mins
Cooking time 12mins
Cost Average budget
Preparation
Step 1
Heat oven to 350F. Lightly grease or line mini muffin tins.
Step 2
Beat cocoa, 3/4 cup butter, oil and 2 cups sugar with a mixer until smooth. Add eggs one at a time. Beat in vanilla with last egg. Mix in flour until just incorporated. Fold in nuts, mixing just enough to evenly distribute.
Step 3
Combine animal crackers, 1/3 cup sugar and 6 tbsp butter in a bowl. Mix until well blended and then press into the bottom of each muffin cup (about 1/2-1 tsp. Pour the brownie batter into muffin tins, filling 3/4 full.
Step 4
Bake until toothpick test is clean, about 25-35 mins. Cool completely on wire rack. Once cool, you can dust icing sugar over the tops to decorate a bit (using a flour sifter or wire mesh sifter).
Step 5
Enjoy!
Switch up option: If you like liqueur, you can try making Irish Cream Brownies. Make the brownies following the recipe. Once cooked, but still hot, use a toothpick to poke several tiny holes in the top of the brownie. Use a pastry brush to brush a light coating of Irish Cream (or other coffee liqueur if you like) over the top. As they cool the liqueur will absorb, and are absolutely divine!
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
INGREDIENTS:
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
METHOD:
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In a bowl, mix together the butter, egg yolk, sugar, and salt.
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Add the flour and mix. Roll into a ball.
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Chill for 30 minutes.
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Remove from refrigerator. Divide the dough and roll into 1-inch balls.
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Dip each ball in egg yolk, and then roll in chopped nuts.
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Place on baking sheet (lined with parchment paper), and press your thumb into the center.
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Bake at 340°F/170°C for 12 minutes, or until golden.
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Remove from oven and let cool.
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Pour the salted caramel into the center groove,and drizzle with dark chocolate.
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Enjoy!
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