CHOCO BROWNIE CUP CAKE

bakingnya masih satu edisi dengan kue soes, beberapa hari yang lalu pas blog walking, ketemu kumpulan resepnya mbak dewi joris di multiply dan terprovokasi untuk coba bikin brownie cup cakenya... yang katanya best ever n ngalahin resep andalannya... setelah dicoba, hwehehehe, enyak-enyak pisan....

masih ada sisa whipp cream, lumayan biar lebih cantik, hehe

sayang mekaren manggangnya terlalu lama, jadinya cake agak kering, hehehe...tapi tetep tidak mengurangi kenikmatannya... pssst, dari baking kemaren ada pelajaran yang aku ambil lo, heleh pelajaran apa maksudnya, hihihi... dari sini aku baru bener2 menyadari kalau penggunaan bahan2 yang berkualitas sangat mempengaruhi hasil akhir loh... contohnya waktu bikin kue soes, telur yang aku pake sudah berumur seminggu, alhasil kulit soesku gak bertahan lama, cuman 24 jam, besoknya sudah basi, hiks3x, padahal biasanya kue soes ibuku bisa sampai 2 hari meski tanpa pengawet... trus yang kedua waktu bikin brownies cup cake ini, biasanya kalo bikin cake aku pake vanilli bubuk yang murah, kemaren aku ganti pake vanilla essens yang mahalan dikit, dan hasilnya, taraaaaa, kerasaaaa banget, perpaduan antara butter, coklat n vanilla essencenya membuat aroma cake jadi lebih enaaaaaak dan wangiiiii, hmmmmm, satu lagi pelajaran yang dipetik, gak usah main2 dengan kualitas, hehehe

resepnya aku copas langsung dari blog mbak Dewi Joris tanpa perubahan

BROWNIES CUPCAKE
sumber : blog mbak Dewi Joris

Ingredients:
Originally taken from : http://www.marthastewart.com/recipe/brownie-cupcakes?autonomy_kw=brownie%20cupcake&rsc=header_1 and modified by Joris' Kitchen :-)

6 tablespoons (75 gr) unsalted butter
8 ounces (225 gr) semi-sweet chocolate, coarsely chopped
3 ounces (85 gr) chocolate chips
3 large eggs (I used 4 medium small eggs)
1 cup (225 gr) sugar
3/4 cup (85 gr) all-purpose flour
1/4 cup (30 gr) unsweetened cocoa
1 tsp vanilla extract (I added this as I love the combination of vanilla and chocolate flavour)
1/8 teaspoon baking soda (I prefer using 1/4 tsp baking powder)
1 cup coarsely chopped walnuts, (optional) - not use this
Nonstick cooking spray - nope
Mrs. Milman's Chocolate Frosting - I just ignore about the frosting, too sweet for our teeth.


Directions:
1. Preheat the oven to 350 degrees. Line a 12-count muffin tin with cupcake liners. Set aside.

2. In a saucepan over low heat, melt the butter and 8 ounces of chocolate. Stir until smooth. Remove from heat, and set aside.

3. In a large bowl, whisk together eggs and sugar. Add flour, cocoa, and baking powder. Stir in the melted chocolate and vanilla extract until combined. Stir in remaining 3 ounces of chocolate and nuts if desired.

4. Using a 2-ounce ice cream scoop, fill cupcake liners 3/4 full with batter (2/3 full worked better for mine). Bake until a firm crust forms on the cupcakes, about 20 minutes (my otang took about 30 - 35mins to get them done). Remove to a wire rack to cool, about 10 minutes. Remove cupcakes from pan, and continue to cool on a wire rack.

5. Ice cupcakes with a generous amount of chocolate frosting.