MINI BROWNIE CUPCAKES
We used waxed candy/muffin liners for these cupcakes, which
kept them from sticking and helped them develop attractive domed
tops. (Spraying your muffin tins will keep them from sticking
but tends to result in flat-topped cupcakes.) The liners are available
by mail order from Sweet Celebrations, (800) 328-6722. They are
not always well labeled; ask for item #601524 (red) or #502332
(white with gold).
Active time: 25 min Start to finish: 1 1/2 hr
Vegetable-oil cooking spray
4 sticks unsalted butter, cut into pieces
8 oz unsweetened chocolate, chopped
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder (preferably Dutch-process)
1/2 teaspoon salt
3 3/4 cups granulated sugar
8 large eggs
Confectioners sugar (optional)
Special equipment: mini-muffin tins and about 72 (1- by 1-inch) waxed paper liners
Preheat oven to 350°F and line mini-muffin tins with liners. Spray liners with cooking spray.
Melt butter and chocolate in a 4-quart heavy pot over moderately low heat, stirring until smooth. Whisk together flour, cocoa, and salt. Remove pan from heat and whisk in granulated sugar. Add eggs, 1 at a time, whisking after each addition until incorporated, and stir in flour mixture just until blended.
Spoon batter into muffin liners, filling cups to top, and bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering. Cool 5 minutes in tins and turn out onto racks. Repeat with remaining batter.
Dust with confectioners sugar if desired.
Cooks' note:
o Cupcakes may be made 2 days ahead and kept in an airtight container
at room temperature.
Makes about 72 mini-cupcakes
Gourmet
December 1999
Gourmet Entertains
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