Ingredients
Vegetable oil cooking spray
3 c. all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. Coarse salt
15 oz. unsalted butter
12 oz. unsweetened chocolate
3 c. sugar
6 large eggs
1 tbsp. pure vanilla extract
1 Basic Buttercream recipe
Preparation
Step 1Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. Coat an 8-inch square cake pan with cooking spray, line bottom with parchment, then spray parchment.Step 2Whisk flour, baking powder, and salt in a large bowl.Step 3Place butter and chocolate in a heat-proof 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.Step 4Divide batter among muffin cups, filling each 2/3 full. Spread remaining batter in square pan. Bake until set but still soft, about 20 minutes. Let cool in tins and pan on wire racks.Step 5Frost cupcakes with Basic Buttercream. Cut out 24 hearts from brownie in pan using a 1-inch heart-shaped cutter. Top each cupcake with a heart.
Reprinted with permission from Martha Stewart Living, February 2009.
