Brownie cupcakes

This is not really a brownie recipe, but I don’t know how else to describe them. They are moist, a bit gooey in the middle but crisp on the outside. Best way to find out is to make a batch!

Originally this recipe is for a springform, make sure to butter the tin and dust it with breadcrumbs or flour so the cake won’t stick to the tin. In Sweden we call this Kladdkaka.

Pimm's and brownie cupcakes with whipped cream. Only one word for that: yum!

20 Brownie cupcakes or one kladdkaka

300 ml granulated sugar

150 ml plain flour

4,5 tbsp cocao

1 tsp vanilla sugar

a pinch of salt

2 eggs

150 grams melted butter

Mix all the dry ingredients together, pour in the eggs and the butter and stir. Pour into cake cases. Bake in 200 centigrade oven for about 15 minutes. When cool, pipe some whipped cream on top and decorate with silver balls and strawberries. These keep for days (without the cream on top) in a plastic bag or cake tin.

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One Response to Brownie cupcakes

  1. Pingback: Chocolate muffins with muscovado and dulche de leche | The Food Archive

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