Source: For the Love of Food
Moist Brownie Cupcakes
226g Margarine, melted
4 Eggs (221g)
129g Dutch Processed Cocoa Powder
1t Sea Salt
1t Baking Powder
1t Cinnamon (optional)
1t Instant Coffee Granules
1T Vanilla Extract
300g Dark Chocolate, diced/small chop
Preheat oven to 350°F.
Lightly grease a square brownie pan and line a 12-muffin tin with cupcake papers, and set aside.
In a medium-sized microwave safe bowl heat up the margarine until melted (30-50 seconds). Stir in the sugar and return the bowl to the microwave and heat up another minute or two until it’s hot, but not bubbling. This is what will give you the shiny crust on top.
In a separate bowl, crack the eggs and add the cocoa powder, salt, baking powder, Instant coffee, and vanilla and then mix together. The mixture will be pretty thick, but try to get it all evenly mixed together until smooth. Then, add the mixture to the egg mixture and mix really well until silky smooth. Add the chocolate pieces and mix well. The mixture should be warm enough that the chocolate pieces only lightly melt .
Spoon the mixture into the cupcakes papers until they’re 3/4th full. Pour the rest of the mixture into the square pan.
Bake the cupcakes for 20-30 minutes or until the tops have raised and cracked. A toothpick inserted into the center may come out clean, but you may hit a pocket of chocolate and it will come out all gooey.
Bake the pan of brownies for roughly 20 minutes – it’s layered thinner than the cupcakes so it needs to bake less.
Remove to a cooling rack and let sit in the pans until completely cool. Enjoy.