Brownie Heart-Shaped goodness, Betty Who? – Valentine’s Day Part 4 – Philadelphia Wedding and Event Planner – Angela MALICKI events

Brownie Cupcakes with Buttercream frosting

 

Cupcakes in Vintage Terrarium. Cute!

Nothing says I love you like a sweet treat. I guarantee that your lover will loves these heart-shaped brownie cakes, (that is, if you don’t eat all them first)! Trisha baked these from scratch, and they were AMAZEBALLS! Hope they are easy for you as they were for her, then again, she’s a pro baker!

 

Enjoy!

Ingredients

  • Vegetable oil, cooking spray
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 3 sticks unsalted butter, cut into pieces
  • 12 ounces unsweetened chocolate, coarsely chopped
  • 3 cups sugar
  • 6 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • Basic Buttercream
Directions

  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Coat an 8-inch square cake pan with cooking spray, line bottom with parchment, then spray parchment.
  2. Whisk flour, baking powder, and salt in a large bowl. Place butter and chocolate in a heatproof mixer bowl set over a pot of simmering water, stirring until chocolate melts.
  3. Attach bowl to mixer, add sugar, and whisk on medium-high speed until smooth, about 3 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce speed to low, and add flour mixture.
  4. Divide batter among muffin cups, filling each 2/3 full. Spread remaining batter in square pan. Bake until set but still soft, about 18 minutes. Let cool in tins and pan on wire racks.

Frost cupcakes with buttercream. Cut out 24 hearts from brownie in pan using a 1 1/2-inch heart-shaped cutter. Top each cupcake with a heart.                               And here is the list of ingredients for the frosting….Ingredients

  • 12 ounces (3 sticks) unsalted butter, softened
  • 1 pound confectioners’ sugar, sifted
  • 1/2 teaspoon pure vanilla extract
Directions

  1. Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.

Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)

xoxo

ang and trisha

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