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| Courtesy Martha Stewart |
Ingredients
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Vegetable oil, cooking spray
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3 cups all-purpose flour
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1 1/2 teaspoons baking powder
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1 1/2 teaspoons coarse salt
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3 sticks unsalted butter, cut into pieces
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12 ounces unsweetened chocolate, coarsely chopped
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3 cups sugar
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6 large eggs, room temperature
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1 tablespoon pure vanilla extract
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Basic Buttercream
Directions
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Preheat oven to 350 degrees. Line standard muffin tins with
paper liners. Coat an 8-inch square cake pan with cooking spray, line
bottom with parchment, then spray parchment. -
Whisk flour, baking powder, and salt in a large bowl. Place
butter and chocolate in a heatproof mixer bowl set over a pot of
simmering water, stirring until chocolate melts. -
Attach bowl to mixer, add sugar, and whisk on medium-high
speed until smooth, about 3 minutes. Beat in eggs, 1 at a time, then
vanilla. Reduce speed to low, and add flour mixture. -
Divide batter among muffin cups, filling each 2/3 full.
Spread remaining batter in square pan. Bake until set but still soft,
about 18 minutes. Let cool in tins and pan on wire racks. -
Frost cupcakes with buttercream. Cut out 24 hearts from
brownie in pan using a 1 1/2-inch heart-shaped cutter. Top each cupcake
with a heart.Thanks MS!
