Brownie Cupcakes

​I don't want to send anyone into a panic but Thanksgiving is exactly three weeks away.  

​Never fear - you still have plenty of time.  AND if you want to make your Thanksgiving dinner preparations a little easier, you can even start doing some of the baking now and storing it in your freezer. 

These brownies are a perfect little dessert for any Thanksgiving table.  I topped mine with a dollop of pumpkin cream cheese frosting but you can top yours with anything that you like.  (Whipped cream, fresh berries, ice cream, cherry pie filling)  

​If you make them now, all that's left to do on Thanksgiving morning is to top them with a little frosting and voila - worry free Thanksgiving dessert.

Brownie Cupcakes
4 ounces unsweetened or bittersweet chocolate, chopped (I used Ghirardelli)
1/2 cup (1 stick) unsalted butter, cut into cubes
1 and 1/4 cups granulated sugar
1 teaspoon vanilla extract
3 large eggs
3/4 cup all-purpose flour
1/4 teaspoon salt

Pumpkin Cream Cheese Frosting
4 oz cream cheese, softened to room temperature
2 Tablespoons unsalted butter, softened to room temperature
1/4 cup pumpkin puree
1 teaspoon ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg 
2 - 2.5 cups confectioners', sifted

​Melt the chopped chocolate and sliced butter together in the microwave in 30 second increments, stirring after each until completely smooth and combined.  Allow to cool for a few minutes. 

​Stir in sugar, then vanilla. 

Add in eggs, 1 at a time, mixing well after each addition. 

Mix in the flour and salt.

​Pour batter into 12 muffin tins and bake for 20-25 minutes.  A toothpick inserted in the center will have moist crumbs.  Be careful not to overbake the cupcakes.

​Some of my brownie cupcakes, sank in the center while they cooled but I don't care, I like the crusty tops.

​While the cupcakes are cooling in the pan, make the pumpkin frosting.  

Using a handheld or stand mixer with a paddle attachment, mix the cream cheese, butter, pumpkin, and spices on medium speed until creamy.  Add the 2-2.5 cups of sifted powdered sugar depending how sweet you'd like it.

​ So here is my Fall version of the brownie cupcake...

​You can be sure that you will see these brownie cupcakes again - maybe even as soon as Christmas.  (Perhaps with a swirl of white chocolate buttercream and some peppermint sprinkles?)  

Ciao!

Click here for a printable version of this recipe