Sprouts Brownie Cupcakes

Votes: 1

Time: 2 hours 30 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 420, total fat 22 G., saturated fats 12 G., proteins 5 G., carbohydrates 54 G., fiber 3 G., cholesterol 60 mg, sodium 160 mg, sugar 40 G.

Celebrate the arrival of spring with these lawn-shaped cupcakes, featuring fresh spring grass. The cupcakes are made with a rich chocolate brownie base, topped with chocolate frosting and sprinkled with crushed chocolate cookies. The grass can be made with store-bought frosting, tinted green.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcakes

110 g unsalted butter
110 g unsweetened chocolate, finely chopped
2 tbsp. dark cocoa powder
0.5 cups of water
1.5 cups of sugar
2 large eggs
1 tsp vanilla extract
1 cup premium flour
0.5 tsp salt

Topping

110 g semi-sweet chocolate, finely chopped
1/3 cup heavy cream
6 chocolate sandwich cookies, crushed
0.5 cup vanilla glaze
Green food coloring

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, dark chocolate, eggs

Cooking the dish according to the recipe:

Preheat oven to 175°C. Line a 12-cup muffin tin with paper liners.
Cupcakes:

Combine the butter, unsweetened chocolate, cocoa powder, and water in a medium saucepan. Cook over medium heat, stirring, until smooth. Remove from heat and whisk in the sugar, eggs, and vanilla until smooth. Stir in the flour and salt until smooth. Divide the batter evenly among the prepared muffin tins, filling them about three-quarters full.

Bake until the tops of the brownies spring back when lightly pressed and a toothpick inserted into the center comes out with a few moist crumbs, 20–25 minutes. Let cool in the pan for 5 minutes, then transfer the brownies to a wire rack and let cool completely.
Meanwhile, prepare the topping.:

In a small microwave-safe bowl, pour the cream over the semisweet chocolate. Microwave in 30-second intervals, stirring, until smooth. Let sit until slightly thickened (around 10 to 30 minutes, until the consistency is pudding-like).
Spoon the chocolate frosting over the brownies and gently spread it out to the edges. Sprinkle the top with crushed cookies, gently pressing the crumbs into the chocolate.
Tint the vanilla frosting with green food coloring. Transfer to a piping bag fitted with a small round tip and pipe onto the brownies to create a sprouting grass look.