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 -

Recipe information

Cooking:

Servings per container:

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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.