Saturday, 19 2010

kitchy weekends: brownie cupcakes

Chocolate Brownie Cupcakes with Peanut Butter Frosting
by Spicy Icecream
Makes 10

• 90g unsalted butter, cut into 4 pieces
• 225g dark chocolate, finely chopped
• 85g dark chocolate, roughly chopped
• ½ cup brown sugar, packed
• 1/3 cup sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• ½ cup plain flour
• ¼ teaspoon salt

Frosting
• 1 cup icing sugar, sifted
• ¾ cup smooth peanut butter
• 50g salted butter, room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon salt, or to taste
• 2-4 teaspoons thickened cream, if needed

Sautéed Banana
• 1 banana, cut into 10 slices
• Butter

For the cupcakes, preheat the oven 350°F and line 10 standard muffin cups with paper liners. Combine butter and 225g chocolate in the top of a double boiler set over simmering water. Stir until the mixture is melted and smooth. Remove from over the water and whisk both sugars into chocolate mixture and eggs one at a time. Whisk in vanilla, flour, salt and remaining chopped chocolate.

Divide between muffin cups and bake for about 20 minutes or until tester inserted into center comes out with moist crumbs attached. Transfer cupcakes to a cooling rack to cool completely.

For frosting, place icing sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer. Beat until mixture is smooth, adding cream by teaspoonfuls if frosting is too thick. Taste and add more salt if desired.

For sautéed bananas, melt butter in a small frypan over medium heat. Place banana slices in the pan, cooking for 2-3 minutes or until golden. Turn to cook the other side and drain on absorbent paper.

Spread frosting in swirls over cooled cupcakes, and top with a slice of sautéed banana.