4 ozchocolate chips (I use half milk chocolate and half semi-sweet). Use whichever you prefer.
1/2cup(8 tbsp/4 oz.) butter (salted), softened
1/2cup(50 g), confectioner's sugar
3tbsp(15 g), cocoa powder
2tbspcorn syrup
1tspvanilla
Instructions
For the brownie cupcakes
In a microwave safe bowl, add the chocolate chips and butter and melt for 30 seconds, stir. May need another 15 seconds, then stir again. Add cocoa powder and whisk until smooth. Then add oil, sugar, vanilla, and whisk again until smooth. Add the eggs, and whisk for about 30 seconds. Finally, add the flour and salt. Gently fold with a spatula until no white streaks remain.
Add 12 liners to a cupcake baking tray, and pour batter into each cup, filling about 2/3 of the way.
Bake on 350° F for around (I check at 18 min) 20-22 minutes or until cupcakes look set in the middle and a toothpick comes out with a few moist crumbs attached.
Let cool for 5 minutes in the tin and then remove to a wire cooling rack.
Once the treats have cooled completely, you can add icing or eat them!
To make the icing
Melt 4 oz of chocolate chips in the microwave in 30 second increments. Stir until smooth, and let cool for a few minutes. When it's cool, add the softened butter to the bowl, and using a hand mixer, whip the butter and chocolate until fluffy. Scrape the bowl with a rubber spatula to make sure all the chocolate and butter have been combined. Add in the confectioner's sugar, cocoa powder, corn syrup and vanilla. Using the rubber spatula, mix together to make get the dry ingredients mixed in, then use the mixer, whip again until the icing is nice and fluffy. Pipe onto cooled brownie cupcakes.
Notes
This recipe does not make a cakey brownie. If that's what you're after-a cupcake texture with brownie flavor, you can add 1/2 tsp baking powder to this recipe for a fluffier, more cake like texture.