Mocha Brownie Cupcakes

I want to be a baker. I really do. A good baker. But something about my genetic makeup and baking does not match up.

I can throw the perfect olive oil or spice onto the perfect combination of grains and vegetables, but when it comes to baking powder and baking soda and cracking an egg without getting shell into the batter – I’m a total fail.

With that being said, I made these cupcakes for my mom’s birthday. Her birthday was Wednesday and we celebrated it at PF Chang’s; she with a cosmo in hand.

She loves cupcakes – who doesn’t?? – and so I thought I would make these. Use up the Amaretto that has been in my apartment since October and call it a night. Well, these cupcakes were great but the frosting… not so much. It was a total and complete sliding-off-the-cupcake ooey gooey mess of a fail. I was ready to throw in the towel and wipe all the cupcakes off my Pinterest board until I refrigerated these babies and ate one in the morning. Oh holy moly, these are delicious.

So, I’m not going to post the frosting. You can find the frosting on the link below, but honestly, it did not turn out for me. At all. I suggest that if you do make this frosting, try leaving out the hot coffee and see how it does. Maybe mix it longer? Who knows. I know I surely don’t.

Mocha Brownie Cupcakes
Slightly adapted from Annie Eats

11 tbsp butter, room temperature
3 oz unsweetened chocolate, finely chopped
1 1/2 c flour
2 tsp instant espresso granules
1/2 tsp baking powder
1/2 tsp salt
3 eggs
2 c sugar
1/2 c Amaretto

1. Preheat oven to 350°F. Line cupcake pans with liners.
2. Combine butter and chocolate in double boiler over simmering water. Heat until melted, stirring until smooth. Remove from heat and allow to cool slightly.
3. Combine flour, espresso granules, baking powder and salt in a mixing bowl and stir with fork.
4. In an electric mixing bowl, combine eggs and sugar on medium speed until light. Stirin thocolate mixture and Amaretto until well combined.
5. Mix in dry ingredients on low.
6. Divide into cupcake liners. Bake 18-20 minutes or until toothpick comes out clean.


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