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Chocolate Brownie Cupcakes


Heavenly cupckakes which are guaranteed to get a bigger smile than any chocolate egg this easter!

Use whichever type of chocolate you like, my favourite is 50/50 dark and milk.

Makes 12 Cupcakes


  • 150g plain flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 90g dark chocolate
  • 90g milk chocolate
  • 80g unsalted butter
  • 100g sugar
  • 2 eggs
  • 1tsp vanilla extract
  • 100g chopped nuts (walnuts or mixed)
  1. Preheat oven to 180/350/gas mark 4
  2. Put cupcake papers into a cupcake tin
  3. Sift flour, baking powder and salt together in to a mixing bowl and set aside
  4. Place chocolate, butter and sugar in a large bowl (not plastic!) over boiling water
  5. Heat chocolate mixture gently, stirring occasionally until melted and remove from heat
  6. Beat eggs in a sepearate bowl and add to the chocolate mixture a little at a time blending well
  7. Add vanilla extract and then gradually stir in the dry ingredients
  8. When batter is smooth fold in chopped nuts
  9. Put the batter into the cupcake papers
  10. Cook for 20 – 25 minutes (should be firm on top but soft to touch)
  11. Remove from oven and cool completly before removing from tin

Chocolate Frosting

  • 50g dark chocolate
  • 50g milk chocolate
  • 150g sugar
  • 80 ml milk
  • 3tbsp unsalted butter
  • 1tbsp golden syrup
  • 1 pinch salt
  • 1tsp vanilla extract
  1. Place all of the ingredients (except the vanilla) into a heavy saucepan
  2. Bring to the boil and then cook for one minute stirring constantly
  3. Remove from the heat and cool
  4. Add vanilla and place in the fridge to firm up (30 mins)
  5. Beat with a fork until the frosting is of a thick consistency
  6. Top each cupcake with the frosting and enjoy!

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