This recipe is used to make the brownie hearts on page 213; some of the batter is baked in muffin tins, the rest in an 8-inch pan for cutting into heart-shaped toppers.
Recipe information
Yield
makes 24 cupscakes plus 24 hearts
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Line 24 cups of standard muffin tins with paper liners. Spray an 8-inch square pan with nonstick cooking spray. Line bottom of pan with parchment paper; spray parchment. In a mixing bowl, whisk together flour, baking powder, and salt.
Step 2
Heat butter and chocolate in a heatproof mixing bowl set over (not in) a pan of simmering water, stirring occasionally, until melted. Remove from heat, and add sugar. With an electric mixer on medium-high speed, whisk until mixture is smooth. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, and beat 3 minutes more. Reduce speed to low. Gradually add two thirds of the flour mixture; beat until just combined. Remove bowl from mixer. Add remaining flour mixture, and fold in by hand, just to combine.
Step 3
Divide batter evenly among lined cups, filling each two-thirds full. Spread remaining batter in prepared baking pan, smoothing top with an offset spatula. Bake, rotating tins and pan halfway through, until just set (but still feels soft), and top is shiny, about 17 minutes for cupcakes and 25 minutes for square pan. Transfer tins and pan to wire racks and let cool completely before removing cupcakes and square.
