cupcakes take the cake

Mini fudge brownie cupcakes 
with decadent coffee frosting 
















If you are looking for the beyond ultimate chocolate comfort food, this cupcake is the absolute thing for you. A little treat, smaller than a golf boll, that fits perfectly in your mouth just in one bite, that's what I'm talking about. And even better, that with a cup of freshly brewed coffee or, what the heck, a glass of ice cold milk is pretty much unbeatable.  My grandmother Judy was hosting a baby shower a couple of weeks ago, and she gave me full responsibility for the cupcake section of the buffet table. Two little mini cupcakes were to be made, so I decided to go with a carrot cupcake and a brownie cupcake. The carrot cupcakes turned out excellent considering we were using grandma's all time favorite recipe containing the secret ingredient crushed pineapple (now not so secret anymore though). This made them moist and down right delicious, but still I think there was something about the brownie cupcakes that wowed many more people than the carrot cupcakes could ever achieve to do.


Now for these yummy brownies, the trick is not to add too much flour to the batter, in order to get them real fudgy and chewy. At least that's how I and Katherine Hepburn like our brownies. Another thing is to not whip the eggs with the sugar, since that'll add air to the batter creating a fluffier brownie. Instead, sifting all the dry ingredients together, and then at last adding the wet ingredients while carefully stirring to combine is the best way to do it.


Ingredients for fudge brownie cupcakes
100 g butter
3 dl sugar  ( about 1,3 cups)
1,5 dl flour ( 0,6 cups)
5-6 tbsp cocopowder
1 tsp salt
1 tsp vanilla extract or vanilla powder
2 eggs, room temp.


Turn on the oven (350˚ F / 175˚ C). Start off by melting the butter, then let it cool. Sift together all the dry ingredients into a bowl. Add the melted butter and eggs to the dry ingredients and stir carefully with a wooden spoon to combine. The batter should be pretty thick (gooey like) and dark. Distribute the batter into mini size cups and place on a baking sheet. Bake in the oven for about 10 min, although it depends on how fudgy you want them to be. When the cupcakes are done baking they can cool off on a cookie rack. I place them in the fridge to speed up the "cooling down period".


Ingredients for coffee frosting
100 g butter room temp.
confectioners sugar
2-3 tpsp espresso/very strong coffee
1/2 tsp salt
vanilla extract/vanilla powder
whipping cream (for extra creamy frosting!)


Beat the butter with a little bit of the sugar. Add the coffee, salt, vanilla extract and whipping cream. Beat until combined and smooth. Last add the rest of the sugar (in this case, as much as needed to form a smooth think frosting). 


Enjoy! (don't forget to eat this little treat with a cup of coffee, or cold milk. It'll enhance the chocolatey sensation of the brownie. yum.)