I AM SO EXCITED ABOUT THIS RECIPE BECAUSE IT’S DEFINITELY A CROWD PLEASER!!! yes I had to shout that from the rooftops. According to Narcis I’m not allowed to say that this is one of the best recipes on here or one of my all-time favorites or the best thing I ever ate because I’ve…
I AM SO EXCITED ABOUT THIS RECIPE BECAUSE IT’S DEFINITELY A CROWD PLEASER!!! yes I had to shout that from the rooftops.
According to Narcis I’m not allowed to say that this is one of the best recipes on here or one of my all-time favorites or the best thing I ever ate because I’ve already killed my trust with that. So how about I say that this is one HIS favorite desserts! He ate like three of them & that that’s huge because HE DOESN’T LIKE SWEETS! I know, weirdo… but that says a lot for these cupcakes ya’ll.
Also like how pretty are they?! Don’t they just make you feel like you want to take the biggest bite & not share with anyone or is that just me? I really am proud of these cupcakes because they’re at that perfect sweet spot. They’re super rich but not too rich that you can’t finish it. In fact all my friends ate more than one soooo yeah I had none left for my fam bam & I’m sure if/when they see this post my mom & sister might kill me if I don’t make this again.
So yeah join me & make these for your family for your next holiday party, I promise they won’t disappoint! & yes, I PROMISE. Ok, I’m done with all the yelling about these abnormally good cupcakes. If you make them, please let me seeeeee! Tag me @baranbakery on insta or #bakewithb or send me a message! As always,
Love, B
P.s. the name ‘brownie-bottom’ comes from them being shorter & richer than normal cupcakes. It wasn’t intentional when I made them but I liked them better than a regular chocolate cupcake so you’re welcome.
40gramsunsweetened cocoa powder, spooned and leveled
1/2tspsalt
1tspbaking powder
1/2tspbaking soda
1large egg, room temperature
80mLcanola oil
200gramsgranulated sugar
1/2Tbspvanilla
120mLbuttermilk
120mLstrong hot coffee
Hazelnut Praline Ganache
120gramsloosely ground hazelnuts
200gramsgranulated sugar
240mLheavy cream
170gramsdark chocolate
Chocolate Frosting
227gramsunsalted butter, softened
1tspvanilla
360gramspowdered sugar, spooned and leveled
30gramsunsweetened cocoa powder, spooned and leveled
1/4tspsalt
Method
Brownie Cupcakes
Preheat the oven to 350F/177C and line a cupcake tin.
Combine the flour, cocoa powder, salt, baking powder and baking soda in a bowl and set aside.
150 grams all-purpose flour spooned and leveled, 40 grams unsweetened cocoa powder spooned and leveled, 1/2 tsp salt, 1 tsp baking powder, 1/2 tsp baking soda
With a whisk attachment, beat together the egg, oil and sugar for a couple of minutes. Add in the vanilla and buttermilk and mix until fully combined. Alternate adding the dry ingredients and hot coffee into your wet mixture, starting and ending with the dry ingredients.
1 large egg room temperature, 80 mL canola oil, 200 grams granulated sugar, 1/2 Tbsp vanilla, 120 mL buttermilk, 120 mL strong hot coffee
Fill the cupcake tins 1/2-3/4 full and bake for 12-14 minutes.
Hazelnut Praline Ganache
While the cupcakes are baking, place the ground hazelnuts in a short, wide bowl or on a baking sheet. Set aside.
120 grams loosely ground hazelnuts
Place the sugar in a sauce pan over medium heat. Stir intermittently until it is fully dissolved and the color is like honey. Pour the sugar evenly over the hazelnuts and stir quickly before it cools and hardens. There may be some larger chunks- you can leave them or break them up.
200 grams granulated sugar
Heat up the heavy cream and remove it just before boiling. SLOWLY pour over the chocolate while stirring (they can also be melted together in the microwave. Make sure to microwave in intervals so the chocolate doesn't burn if using this method). Stir until the chocolate is silky smooth, then add 3/4 of the hazelnut praline.
240 mL heavy cream, 170 grams dark chocolate
Set aside and allow the ganache to cool.
Chocolate Frosting
With a flat beater, beat the butter and vanilla until the mixture becomes pale and fluffy. Add the powdered sugar, cocoa powder, and salt and beat for 5-10 minutes until the sugar is fully dissolved and not gritty. Using a piping bag or a spoon, frost the cupcakes, leaving a little well in the center for the hazelnut praline ganache.
227 grams unsalted butter softened, 1 tsp vanilla, 360 grams powdered sugar spooned and leveled, 30 grams unsweetened cocoa powder spooned and leveled, 1/4 tsp salt
Once the hazelnut praline ganache has cooled, use about a tablespoon amount and place it in the well on top of the cupcakes.
Top the cupcakes with left over hazelnut praline chunks!
I’ve now made the cake base in this recipe at least 5 times and it is so delicious every time that I can’t ever imagine using a different chocolate cupcake recipe!
I made these today, they were really delicious! The only thing was that I halved the recipe to make 12 and only managed to make 9 cakes, only filled the cases about 1/3, so I’d recommend making the full quantity. Super nice recipe though!
I’ve now made the cake base in this recipe at least 5 times and it is so delicious every time that I can’t ever imagine using a different chocolate cupcake recipe!
I made these today, they were really delicious! The only thing was that I halved the recipe to make 12 and only managed to make 9 cakes, only filled the cases about 1/3, so I’d recommend making the full quantity. Super nice recipe though!
Hi Lucy, thanks so much for making my recipe! So glad you liked them and thanks for the feedback!!