In our family we are chocolate fiends. My parents love chocolate, Kayne’s parents love chocolate, Kayne and I love chocolate and you’ve guessed it – Jasper LOOOOVES chocolate with a passion. Frighteningly enough it was one of his first words… I found him standing in front of the chocolate cupboard shouting ‘CHOCO CHOCO CHOCO’. The poor kid never had a chance at resisting the crave!
I came across this recipe as a result of one of Kayne’s requests for something chocolatey. He has an affinity for those really sexy, gooey, moreish brownies that recipes are almost impossible to find. As soon as I saw these I knew that they were meant to be. I adore all things cookie dough – to be honest, I am in fact sat here typing this out with a tub of Ben & Jerry’s Cookie Dough next to my keypad – and we all love chocolate, so it’s the perfect indulgence for our family. I stumbled upon Sally’s Baking Addiction blog a few years ago and I use many of her recipes which are mostly fail proof and most importantly 100% delicious.
I have tweaked her recipe a little bit. I added milk chocolate to it and used Golden Caster sugar instead. You can find the original recipe here, for my version just look below…
- Brownie Cupcakes;
- 100g Dark Chocolate (I used Tesco's Finest Fair Trade 85% Cocoa Solids)
- 50g Milk Chocolate (I used Tesco's Milk Chocolate chips)
- 115g Slightly Salted butter, cut into cubes
- 250g Golden Caster sugar
- 1 teaspoon Vanilla Extract (I used Vanilla paste)
- 3 large Eggs
- 95g All-Purpose Flour
- 1/4 teaspoon Salt
- Cookie Dough Topping;
- 115g Slightly Salted Butter (at room temperature)
- 150g Golden Caster Sugar
- 1 tsp Vanilla Extract (I used Vanilla paste)
- 140g All-Purpose Flour
- 1/2 teaspoon Salt
- 60ml Milk (I used evaporated milk, I love the flavour it lends but you can use any milk of preference)
- 180g Milk Chocolate Chips
- Preheat oven to 165C/ Gas Mark 3 . Line a 12 muffin tin with cases. Set aside.
- Melt the chocolate and butter together in the microwave in 30 second increments, stirring after each until completely smooth and combined. Allow to cool for a few minutes.
- Stir in sugar, then vanilla.
- Add in eggs, 1 at a time, mixing well after each addition.
- Mix in the flour and salt.
- Pour batter into 12 muffin tins and bake for 20-30 minutes. Mine took 25 minutes. A toothpick inserted in the center will have moist crumbs. Be careful not to overbake the cupcakes.
- For the topping: While the cupcakes are cooling, you can make the topping. With an electric or stand mixer fitted with a paddle attachment, cream together the butter and sugar at medium speed. Add the vanilla and beat well. Stir in the flour and salt until doughy. Stir in the milk and beat until fluffy. Gently fold in chocolate chips. Top cooled cupcakes.