Name: Martha Stewart's Brownie Heart Cupcakes
Yield: 2
Ingredients: Vegetable oil cooking spray -; 3 c. all-purpose flour -; 1 1/2 tsp. baking powder -; 1 1/2 tsp. Coarse salt -; 15 oz. unsalted butter -; 12 oz. unsweetened chocolate -; 3 c. sugar -; 6 large eggs -; 1 tbsp. pure vanilla extract -; 1 Basic Buttercream recipe -

Ingredients for - Martha Stewart's Brownie Heart Cupcakes

1. Vegetable oil cooking spray

2. 3 c. all-purpose flour

3. 1 1/2 tsp. baking powder

4. 1 1/2 tsp. Coarse salt

5. 15 oz. unsalted butter

6. 12 oz. unsweetened chocolate

7. 3 c. sugar

8. 6 large eggs

9. 1 tbsp. pure vanilla extract

10. 1 Basic Buttercream recipe

How to cook deliciously - Martha Stewart's Brownie Heart Cupcakes

1 . Stage

Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. Coat an 8-inch square cake pan with cooking spray, line bottom with parchment, then spray parchment.

2 . Stage

Whisk flour, baking powder, and salt in a large bowl.

3 . Stage

Place butter and chocolate in a heat-proof mixer bowl set over a pot of simmering water, stirring until chocolate melts. 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 . Stage

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

5 . Stage

Frost cupcakes with Basic Buttercream. Cut out 24 hearts from brownie in pan using a 1-inch heart-shaped cutter. Top each cupcake with a heart.