Perhaps this is not the most traditional of Diwali sweets, but hey- you know how much I love anything chocolate. I took my fail-safe brownie recipe, added a tweak and some coffee, and poured everything into cupcake moulds.
So you get something that’s a little more festive than brownie squares.
BROWNIE CUPCAKES (Tweaked with help from Nigella.)
- 4 eggs
- 10 tablespoons butter
- 1 3/4 cups castor sugar
- 3/4 cup unsweetened cocoa powder, sifted
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 150 grams milk chocolate cut into pieces
- 10 ml boiling water
- 1 1/2 teaspoons instant coffee powder.
- Preheat oven to 180C
- Line a cupcake tin with cupcake liners
- In a large mixing bowl, whisk together the flour, cocoa powder and baking soda and keep aside.
- In a small bowl, combine the coffee powder and boiling water till coffee dissolves; then add the chocolate so that it just melts and you get a thick chocolatey sauce. Add a little more water if you need to.
- In a saucepan with high sides, melt the butter over gentle heat. Once the butter is melted, add in the sugar and stir with a wooden spoon until well incorporated.
- Next, add in all the dry ingredients and stir until well combined. You will get a soft crumbly chocolate mixture; and it may not be completely well blended at this stage, but you need to pull it off the heat. Allow mixture to cool a little.
- Whisk the eggs and vanilla extract into the saucepan, followed by the coffee-chocolate liquid.
- Pour the batter into the cupcake tin and bake at 180C for 30-40 mins. Here again, your cupcakes should look dry and set on top but still be a little moist and soft within.
These are quick to make and you certainly won’t disappoint anyone!
Happy Diwali everyone!
As you can see, I decided to stop being such a Nigella hater and bought her book. And I stacked my cupcake on top of hers. (Now that sounds like something she would say on air, right? Stacking her cupcakes.)