Fudgy Brownies · cup cakes

Ingredients (36)

• of unsalted butter5 oz
• of bittersweet chocolate7 oz
• of sugar1 cup
• of vanilla extract2 tsp
• of salt0.25 tsp
• cocoa powder1 tbsp
• eggs2
• of warm water2 tbsp
• of instant espresso powder1 tsp
• of all purpose flour0.67 cup
• unsalted butter0.5 cup
• granulated sugar0.75 cup
• brown sugar0.25 cup
• cocoa powder0.5 cup
• all purpose flour1 cup
• vanilla extract1 tsp
• instant espresso powder0.5 tsp
• baking powder0.5 tsp
• baking soda0.5 tsp
• buttermilk0.75 cup
• of unsalted butter1.33 cup
• of powdered sugar4 cup
• of vanilla extract1 tsp
• of milk2.5 tbsp
• granulated sugar1 cup
• 1 stick un-salted butter4 oz
• vanilla extract2 tsp
• baking powder2 tsp
• salt0.13 tsp
• all purpose flour1.33 cup
• whole milk0.33 cup
• of unsalted butter1 stick
• raspberry preserves0.5 cup
• vanilla extract0.5 tsp
• 16oz box of powdered sugar1
• fresh raspberries

Method

1. 1

   Preheat oven to 350. Spray an 8 by 8 inch square pan with non stick cooking spray and lay the bottom with parchment paper. Set aside.

2. 2

   In a small cup mix together the warm water with the instant espresso powder, set aside.

3. 3

   In a large bowl whisk together the sugar and butter until fluffy. Add the eggs, vanilla extract and espresso mixture. Beat until all is combined.

4. 4

   Pour batter into your prepared pan and bake for about 40 to 45 minutes or until when a toothpick inserted in the middle comes out with moist crumbs but not wet batter.

5. 5

   Cool for about 5 minutes in the pan and then transfer them to a cooling rack to cool completely.

6. 6

   Cut into bars and serve!

7. 7

   Chocolate Cup cakes

8. 8

   Preheat your oven to 350 degrees, line a 12 piece cupcake tin with liners and set aside.

9. 9

   In a small bowl, combine the flour, cocoa powder, baking powder, baking soda and salt, set aside.

10. 10

    In a large bowl, cream together the butter and both sugars, add the egg and vanilla and whisk until smooth.

11. 11

    Using an ice cream scoop, fill your muffin tin and bake them for about 18 to 20 minutes or until a toothpick comes out clean when inserted in the center of a cupcake.

12. 12

    Let them cool completely before frosting them.

13. 13

    In a large bowl, cream together the butter, sugar and vanilla until well combined and smooth. Add the milk 1 tbsp at a time and keep whisking until you get a smooth and creamy frosting consistency.

14. 14

    Use frosting any kind of cake or cupcake.

15. 15

    Makes 12 Cupcakes

16. 16

    Preheat your oven to 350 degrees. Line your cupcake tin with liners and set aside.

17. 17

    Scoop the batter into your lined cupcake tin, make sure its only filled ¾ of the way up because they will rise. Bake for 20 minutes and let cool for about 45 minutes before frosting.

18. 18

    These little beauties are so delicious and beautiful that I promise you everybody is going to think that you went to a fancy shmancy bakery and bought them. I make these very often because they always get a wow reaction from everybody and of course they are delicious!