1 1/4 cups white sugar
1 cup light brown sugar
3/4 cup cocoa
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla extract
¾ cup butter (softened)
4 large eggs
1 cup plain/dark chocolate chips
Mix together flour, baking powder, and salt, cocoa, sugar, vanilla, butter and eggs.
Fold in the chocolate chips and spread batter into muffin/cupcake cases about ¾ full. (Alternatively you could add nuts or dried fruit at this time) Makes about 24 cupcakes.
Bake at 350 degrees F (175 degrees C) for roughly 20 minutes.
Cool for five minutes in the muffin tins before moving them to finish cooling on a wire rack.
Once cooled you can top the brownies with butter cream, whipped cream as I did, or a dollop of your favourite ice-cream, or drizzled pouring cream.
cook's notes:I had been meaning to try brownie cupcakes for awhile now, after the mums at H's school going gaga for my brownies, it made sense to try to make small individual ones that don't make as much mess as still warm brownies with a gooey centre. They still all sold in gooey form but individual portions in cupcake size will work better for the next cake sale to raise money for school activities. Sorry the picture is less than brilliant, it was at night and the light was terrible, and five minutes later, less than that actually, M had gobbled up my model brownie.