Brownie cupcakes with White Chocolate Cream Cheese Frosting

Hello all!
I hope you are having a majorly awesome week. I'm so busy at work I hardly have the time to breathe - but it's good. I love being busy with my research. Things are finally happening in my project and it is seriously exciting.

Having been so intensely busy my baking has taken a back seat. I don't find the energy to bake after the workday and during the weekends I'm so busy with other things. However, this weekend I finally had the time and energy to do some light baking. What better to reintroduce myself to baking with than cupcakes.

I know cupcakes are a bit "out", but I don't care. I love cupcakes! I love baking them! And I love eating them!

I used a brownie recipe and added a white chocolate cream cheese frosting to it. Find the recipe of both the brownie cupcakes and the frosting below.

Brownie Cupcakes

INGREDIENTS

• 150 grams dark chocolate, chopped
• 110 grams butter, cut into pieces
• 15 grams cocoa powder
• 150 grams sugar
• 1 teaspoon vanilla extract
• 3 eggs
• 95 grams flour
• 100 grams walnuts, chopped

DIRECTIONS

Preheat the oven to 175°C.

Line a cupcake tin with 12 paper liners.

Melt the chocolate and butter in a bowl over a saucepan of heated water. Add the cocoa, sugar and vanilla, whisk. Whisk in the eggs, one at a time. Stir in the flour. Add the chopped walnuts.

Add about a half decilitre to each cupcake liner.

Bake for about 15-18 minutes.

Let cool before adding the frosting.

White Chocolate Cream Cheese Frosting

INGREDIENTS

• 200 grams white chocolate, chopped
• 1,5 dl heavy cream
• 200 grams cream cheese
• Pink food colouring, optional

DIRECTIONS

Heat the heavy cream in a saucepan until just before it starts boiling. Pour over the white chocolate and stir until smooth. Place in fridge for a couple of hours to overnight, until it firms up.

With an electric mixer, whisk the ganache until a bit fluffy, then add the cream cheese and continue whisking until smooth and pipeable. Add some food colouring if desired.

Pipe onto the brownie cupcakes with an closed star tip.

I added beautiful sprinkles from Sweetapolita (here) to my cupcakes. I adore these sprinkles and find it hard to resist putting them on everything I bake!

I hope you all like this recipe. Let me know if you try it!

Wish you all an amazing rest of the week.

Much love,

Mona

Frosting and Sprinkles

Hello all you lovely people!
I am currently feeling poorly, but it's been a while since I shared a recipe on the blog so I thought I'd share my go-to chocolate frosting.

I love chocolate cupcakes more than any other type of cupcakes, even more than vanilla cupcakes, and that is because with chocolate frosting you get such a great and rich texture and flavour. The consistency of this frosting is perfect for piping and it creates the most beautiful swirls of chocolatey heaven.

Chocolate Ganache Frosting

INGREDIENTS

• 200 grams dark chocolate, chopped
• 2 dl heavy cream
• 200 grams cream cheese

DIRECTIONS

Make a chocolate ganache by heating the heavy cream in a pan. Just before it starts to boil pour it over the chopped chocolate. Stir until you get a nice and even chocolate ganache. Then let it cool to room temperature.

In a bowl, whisk the cold cream cheese with a hand mixer, pour the ganache into the cream cheese and whip until just combined. You should have a frosting which is perfect and lovely for piping.

I made these lovely mini brownie cupcakes with the very same chocolate frosting for my Birthday last year. They were a real hit, and my mouth is watering just thinking about them.

You can find my favourite brownie recipe on the lovely Lindsey's blog Have Clothes, Will Travel. I shared the recipe for my brownies with her for a feature, so check it out: here.
And instead of baking the brownies in a pan, pour the batter into mini cupcake tins and bake for about 10 minutes at 165°C.

And lastly, add sprinkles! Because sprinkles are fun!

Much love!