Feeling uninspired with your usual baking? Our Chocolate Almond Brownie Cupcake Recipe is a guaranteed crowdpleaser.
Chocolate Almond Brownie Cupcake Recipe: Ingredients
Makes 12 cupcakes
- 150g plain flour
- 1 teaspoon baking powder
- 2 tablespoons Dutch Cocoa
- ½ teaspoon salt
- 180g dark chocolate, broken into pieces
- 80g unsalted butter, room temp, cut into pieces
- 150g sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 100g ground almonds
Mascarpone Almond Chocolate Frosting
- 90g dark chocolate, cut into pieces
- 200g sugar
- 80ml cream
- 3 tablespoons unsalted butter
- 1 tablespoon golden syrup
- Pinch salt
- 1 teaspoon vanilla extract
- 200g mascarpone
- ½ cup chocolate coated almonds
1. Preheat oven to 180°C. Place 12 cup cake cases into a 12 holed muffin tin.
2. Sift together in a bowl flour, baking powder, cocoa and salt together and set aside.
3. Place chocolate, butter and sugar in a large bowl over simmering water. Heat until just melted, stirring from time to time (do not cook or allow to get too hot). Remove from heat. Add eggs, one at a time, blending well after each addition. Add vanilla extract.
4. Gradually, add dry ingredients. When batter is smooth and dry ingredients have been absorbed, fold in ground almonds.
5. Divide batter between 12 cupcake papers, smoothing the top with the back of a spoon. Cook in oven for about 20-25 minutes. Cupcakes should form a crust on top and be a little moist inside. Remove from oven and cool completely before removing from tin.
6. To make the frosting: place all of the ingredients except the vanilla, mascarpone and almonds in a heavy saucepan. Bring to the boil and cook for 1 minute, stirring constantly. Remove from heat and cool (set in a bowl of water to speed up the process).
7. Add vanilla and mix. Add half the mascarpone and fold together until well combined, then add the remaining mascarpone and just fold in, so the icing has a ripple effect. Spoon into a piping bag and pipe a swirl onto each cupcake. Sprinkle over chopped chocolate almonds to garnish.
