Sunday, November 27

Memories of Triple Crown Brownie Cupcakes

Those that took part in the October symposium will no doubt remember the delicious Triple Crown Brownie Cupcakes prepared by Sara Gibbs. In response to a number of inquiries, Sara has passed along the recipe to us. You'll find it below.

If you'd like to sample some of Sara's other recipes, including the Cheerwine barbecue chicken, check out Sara's book, Southern Thighways: Thigh Recipes with a Southern Accent. It is available through Border Spring Press:

And now, here's that Triple Crown Brownie Cupcake Recipe:

Cream Cheese Filling:
1 (8-ounce) package cream cheese, softened
1/2 cup white sugar
1 egg
Dash salt
3/4 cup mini semisweet chocolate chips

Brownie Batter:
2 cups sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla
1 1/3 cups sifted all-purpose flour
1 cup cocoa
1 teaspoon baking powder
1 teaspoon salt

3/4 cup heavy whipping cream
6 ounces bittersweet chocolate, finely chopped
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
2 tablespoons Woodford Reserve bourbon (or bourbon of your choice)

For the cream cheese filling:
Beat the cream cheese, sugar, egg and salt in a small mixing bowl on medium speed until smooth and creamy. Scrape the bowl and beaters and mix again briefly, then reduce the speed to low and stir in the chocolate chips. Set aside.

For the brownies:
Beat sugar, oil, eggs and vanilla in a mixing bowl on medium speed until well combined. Scrape bowl and beaters, then reduce the speed to low and add the remaining dry ingredients. Beat at low speed for about two minutes, scraping the bowl and beaters halfway through.

Preheat the oven to 350 degrees.
Place 24 cupcake liners in muffin pans and spray lightly with non-stick pan spray. Divide the batter in half. Portion half of the batter (about 2 tablespoons) in each cupcake liner, then top with about 1 tablespoon of cream cheese filling. Portion the remaining batter (about a tablespoon) over the top of each cupcake. Bake on the top rack of the oven for 30 minutes. Cool completely on racks.

While the brownies are cooling, prepare the ganache:
Heat the cream in a small saucepan just until it begins to simmer. Meanwhile, melt the chocolate slowly in a double boiler over simmering water. Whisk until smooth, then temper in the cream, stirring until smooth. Add the butter, vanilla and bourbon, whisking constantly. Remove from the heat and stir occasionally, until the ganache is thick enough to spread.

Using a small spatula, spread a thin layer of ganache across the top of each cupcake.

Yield: 24 brownie cupcakes

Sara Gibbs
Lynn's Paradise Cafe
Louisville, KY