Chocolate Brownie Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 100g dark chocolate (I used Bournville)
  • 100g (slightly salted) butter
  • 2 medium free range eggs
  • 75g caster sugar
  • 50g light brown muscovado sugar
  • 120g plain flour
  • 20g cocoa
  • 1 teasp baking powder
  • A few drops of vanilla essence
  • Handful of chopped nuts
  • 75 grams milk chocolate, chopped.
  • For the frosting:
  • 110g butter
  • 90g baking chocolate
  • 425g icing sugar
  • ½ teaspoon vanilla extract
  • 175ml milk
  1. Melt the butter and the sugar together. Either use a microwave or place a bowl over boiling water. When melted allow it to cool.
  2. Preheat the oven to 180°C (160°C fan).
  3. While it is cooling, combine the eggs and both the sugars. Whisk until the mixture is considerably lighter in colour. I used my electric mixer for this and it took several minutes.
  4. Measure out the dry ingredients.
  5. Combine the egg/sugar mix with the melted chocolate mixture.
  6. Fold the dry ingredients into the wet ones. Do this gradually, through a sieve.
  7. Fold in the nuts and the chocolate.
  8. Divide up the mixture evenly in the cupcake cases in the tray.
  9. Bake for 20 minutes, the top should be glazed and shiny.
  10. Remove, allow to cool for a few minutes in the tray before transferring to a wire rack.
  11. Once they have cooled, prepare the icing. Melt the chocolate and allow to cool.
  12. Beat the butter until soft. Add in the sugar and vanilla essence.
  13. Continue to beat. Scraping down the sides when needed.
  14. Pour in the melted chocolate.
  15. Add in the milk a little at a time. Beat until it’s thicker.
Recipe by The Bearded Bakery at