Dark Chocolate Brownie Cupcakes with Salted Caramel Frosting
These are the same cupcakes I made for my friend Jessica except they are now for my friend Allison’s birthday. The salted caramel frosting is nearly the same as before, but instead, a more thick caramel was made and the frosting is now much thicker, less pillowy, still delicious.
Ingredients for Brownies
1 1/3 cup unbleached, all-purpose flour
¾- cup Hershey’s special dark cocoa powder
½ tbsp ground coffee or espresso powder
1 ½ cup granulated sugar
1 ½ cup light brown sugar
¾ cup butter (1 ½ sticks), softened at room temperature
4 large eggs, at room temperature (it is crucial that you DO NOT use cold eggs)
3 tbsp sour cream
½ tsp salt
1 tsp vanilla extract
Ingredients for Frosting
½ cup + 2 tbsp heavy cream
1 cup brown sugar
1 tsp vanilla
8 tbsp (1 stick) salted sweet cream butter
3 cups powdered sugar
Fleur de sel (French sea salt) or regular sea salt for garnishing
Directions for Brownies
Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with liners and set aside
Sift your dry ingredients (flour, cocoa powder, and salt) into a bowl and set aside
In a large bowl or standing mixer fitted with a paddle attachment, cream your butter until it is smooth.
Once your butter is creamed, add in your sour cream and vanilla extract. Add in both types of sugar and mix thoroughly, and slowly begin adding in your eggs one at a time. Be sure to scrape the sides of your bowl and incorporate ingredients with a flat spatula as you go along
Finally, add in your dry ingredients and mix until your batter comes together.
Your batter WILL be dark so don’t worry
Evenly divide your brownie batter into the muffin tin and bake for about 20-24 minutes. You want the inside of the brownies to still be slightly wet but not UNDERCOOKED. Using a toothpick or a dry piece of spaghetti, check your batter, it should come out with CRUMBS and a small amount of batter on it, not a fully wet batter
Remove the brownies from the oven and allow them to cool for a few minutes while you make the ganache.
*The brownies will puff up when they bake but once they cool, they will slightly deflate and create a little dip/pocket which is a perfect place to put your frosting
Directions for Frosting
In a sauce pan, heat the heavy cream over medium heat.
Once gently simmering, add in the brown sugar and butter, melting them together until most of the sugar crystals dissolve.
Bring to a gentle boil and allow to do so for about 30 seconds-1 minute.
Remove from heat, add in 1 tsp of sea salt, and let cool completely before making frosting.
In a standing mixer or large mixing bowl, add in the vanilla extract and slowly begin, ½ cup at a time, adding the powdered sugar.
(If you want to color your frosting, begin adding in your food coloring until your reach your desired color).
Be sure to scrape the sides of the bowl with a flat spatula to continue incorporating the ingredients.
If you want a very thick frosting, add in a small amount (maybe 2 tbsp) of cornstarch or arrowroot starch and be sure to incorporate fully.
Once the frosting has thickened, give it a final stir and pipe onto your cooled cupcakes.
“Why did you call me in here?” Hisoka asked. You were
standing in the kitchen, putting on an apron.
“I want to cook with you!” you cheered. He sighed.
“Very well. But you’re not allowed near the stove,” he stated.
He walked to your side and looked at the recipe you had set on the counter. It
was for brownies with a caramel sauce.
“Why not?” you asked.
“You started a fire that spread onto the countertops. You’re
lucky I was here,” he said. Last tiem you had tried to make steak with sautéed
peppers. Needless to say you didn’t realize how high you had the heat on and
when you put in oil it created a fire which leaped out of the pan, caught on
the recipe paper, and slowly started to spread over the counter. You had no
idea what to do and thankfully Hisoka was home at the time and immediately got
water on the entire counter.
You pouted and crossed your arms across your chest.“It
wasn’t that bad,” you grumbled. Hisoka went behind you and gently poked both of
your cheeks. They deflated and you blew out air.
“Your job is to mix the ingredients. Surely you can do that
You both got the ingredients and put them onto the counter
in front of you. Hisoka was in charge of making the caramel and getting the
oven and pans ready.
You had an electric mixer in front of you and everything was
going fine, until you got to the flour.
“Pour the flour into the mix,” you whispered, reading the
instructions out loud. “All at once? Okay!” You poured all of the flour into
the bowl and started the mixer. Flour immedietly started to fly out of the bowl
and landed all over you. You screamed and stepped away from the flying white
powder. Once again, Hisoka saved the day by unplugging the mixer and looked at
you with narrow eyes. You grinned cheekily at him and said, “My bad.”
“Can you do anything in the kitchen?”
“Yes! It’s the instruction’s fault for not telling me how
quickly to put in the flour!”
He sighed and stood behind you, placing you in front of the
mixer once again. He made sure it was off before plugging it back in. He then
put it on the lowest setting and helped you finish combining the ingredients.
When the brownies were in the oven and the caramel was
slowly cooking, Hisoka dragged his finger across the flour coated table and
inspected how much flour went onto his hand. He turned and tapped your nose,
most of the flour coming off. You laughed and grabbed a handful of flour yourself
and flung it at Hisoka. Time stood still for a moment before Hisoka’s creepy
smile creeped on his lips and a flour war began. It ended a few minutes later
and they were cleaning up while waiting for the stuff to cook and then cool.
“It’s your fault you know,” Hisoka said.
“How is it my fault?” you retorted.
“If you were better at cooking we wouldn’t have to clean up
so much flour.”