Wednesday, February 18, 2009

Cupcake Recipe

So many of you asked for the recipe so here it is . . . remember, these are "special occasion" cupcakes, not everyday ones! (based on a Martha Stewart recipe)

Peppermint Brownie Cups

3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
15 ounces (3 3/4 sticks) unsalted butter, cut into pieces
12 ounces unsweetened chocolate, coarsely chopped
3 cups sugar
6 large eggs, room temperature
1 tablespoon pure vanilla extract


1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. (approx 24-36 depending on size of muffin tin)

2. Whisk flour, baking powder, and salt in a large bowl. Place butter and chocolate in a heatproof mixer bowl set over a pot of simmering water, stirring until chocolate melts.

3. Attach bowl to mixer, add sugar, and whisk on medium-high speed until smooth, about 3 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce speed to low, and add flour mixture.

4. Divide batter among muffin cups, filling each 2/3 full. Bake until set but still soft, about 20 minutes. Let cool in tins on wire racks.

5. Frost cupcakes with peppermint buttercream.

6. Run 6 miles. ;)

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