Easter Brownie Cupcakes
Ingredients
- 115 g dark chocolate
- 115 g butter chopped into pieces
- 2 large eggs
- 115 g brown sugar
- 50 g self raising flour
- 3 mini cream eggs or other, halved
Method
- Preheat the oven to 160C. Grease and line a muffin tray with 6 paper holders.
- Set aside.
- Melt the dark chocolate and butter together in a bowl set over simmering water.
- Beat the eggs and the sugar together until light and fluffy.
- Fold in the egg mixture the melted chocolate
- then, continue with the sieved flour. Do not over mix as the air will be knocked out of the mixture.
- Pour the mixture in the prepared paper holders.
- Add the eater egg.
- Place in the oven and bake for 12-15 minutes until the centre of the cake feels firm on the surface but with an element of wobble underneath.
- If you leave them longer, ( like we did, they will be more cooked but still tasty to eat !)
- Remove from the oven and allow the cake to cool slightly before serving.
- Enjoy within 2 -3 days.
