(for the brownie cupcakes)
½ cup unsalted butter, cut into 1" pieces
1¼ cups
sugar
¾ cup unsweetened cocoa powder
½ teaspoon
kosher salt
1 teaspoon
vanilla extract
2 large eggs
⅓ cup
all-purpose flour
(for the frosting)
1 1/3 cups heavy cream
2.3 oz. vanilla pudding mix
3 T powdered sugar
(for the topping & filling)
strawberries & confetti
[how to make]
(for the brownie cupcakes)
*Preheat
oven to 325°F. Line mini-mufflin tin with paper cups.
*Melt butter in a small saucepan over medium heat. Let cool slightly.
* Whisk sugar, cocoa, and salt in a medium bowl to combine.
*Pour butter in a steady stream into dry ingredients, whisking constantly to blend.
*Whisk in vanilla.
*Add eggs one at a time, beating vigorously to blend after each addition.
* Add flour and stir until just combined (do not overmix).
*Scrape batter into prepared pan.
*Bake until top begins to crack and a toothpick inserted into the center comes out with a few moist crumbs attached, 25-30 minutes.
*Transfer pan to a wire rack; let cool completely in pan.
(for the frosting)
*Pour the heavy cream to a cold mixing bowl.
*Using a mixer, whip cream for a few minutes until soft peaks form.
*Add the powdered sugar and continue to mix on high.
*Just before getting solid peaks, add the pudding mix.
*Lower to a slow speed and continue to mix.
*When the frosting starts coming together, stop the mixer.
(for the assembly)
.*Put the frosting into the decorating bag with a metal tip.
*Place one small strawberry on each cupcake and pipe frosting around it to form a tree shape.
*Decorate the frosting tree with your favorite confetti.
-makes 16-
Note: The brownie recipe comes from "The Bon Appetit Test Kitchen".
Labels: brownie recipe, Christmas dessert recipe, cupcake recipe