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Mini Brownie Butter Cake Recipe
Makes 12 cupcakes | Prep Time: 30 minutes | Bake Time: 35 minutes
Adapted and modified from Kevin Chai – I Love Butter Cake Too2
140g (5oz) Dark Chocolate (broken into pieces)
50g (¼ cup) Butter
50g (¼ cup) Brown sugar
35g (¼ cup) All purpose flour
120g (½ cup) Butter
100g (½ cup) Sugar (I reduced by 1 Tbsp)
120g (1 cup) All purpose flour
2g (¼ tsp) Baking powder
50ml (3 ½ Tbsp) Fresh milk
Lightly grease a muffin pan. Set aside.
Preheat oven to 180C/350F.
To make brownie, melt chocolate and butter over low heat. Remove and leave to cool slightly. Stir in brown sugar until blended.
Add in egg, mix well. Fold in flour, mix until well combined. Spoon a heap tablespoon of batter into each cavity of your muffin pan. Bake in preheated oven for 5 minutes. Remove and let cool while making butter cake.
To make butter cake, beat butter with sugar until creamy. Add in eggs, one at a time, beating well after each addition.
Fold in sifted flour and baking powder, alternately add in fresh milk, mix to form batter.
Spoon the batter over brownies, about 2/3 full. Bake in oven at 180C/350F for 15 minutes or until cooked.
Let cool completely, serve it plain or garnish with fresh fruit, or drizzle with chocolate sauce as desired.
1. I am using allrecipes.com conversion chart for this recipe.
2. This is the same recipe as Brownie Butter Cake. Since the size of the cake has changed to cupcake, thus the temperature and baking time has changed accordingly.
3. If mini cheesecake pan is used, this recipe yield about 18 cakes.