"Brownie muffins filled with cinnamon chips, chocolate chunks, Lotus Biscoff and Mars Pods"
Stuffed Brownie Cupcakes
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Prep time: 20mins
Cook time: 30mins
Serves or Makes: 15
Recipe Card
ingredients
- 6 1/2 ounces (185 grams) butter
- 6 1/2 ounces (185 grams) good quality chocolate
- 1 teaspoon instant coffee
- 3 eggs
- 1 1/4 cups (275 grams) superfine sugar
- 3/4 cup (85 grams) flour
- 1/3 cup (40 grams) cocoa powder
- 1/2 cup Hershey's cinnamon chips
- 1 cup chocolate, roughly chopped
- 3/4 cup Mars Pods
Method
Step 1
Preheat oven to 325°F. Line a cupcake tray with cupcake liners.
Step 2
Melt the butter and chocolate together, add in the coffee, stir and set aside to cool slightly.
Step 3
In a stand mixer on medium-high speed, whisk the eggs and sugar until thick and creamy, about 5 minutes.
Step 4
Pour the slightly cooled chocolate into the egg mixture an gently fold. Sift in the flour and cocoa and gently fold with a metal spoon. Add in the stuffing items and gently fold.
Step 5
Spoon the batter halfway up the cupcake line and add a spoonful of Lotus Biscoff cookies and top with another spoonful of batter.
Step 6
Bake for 25-30 minutes for a fudgy texture. Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.