Valentine’s Chocolate Cupcake Brownies with Blackberry Cream Cheese Frosting


chocolate cupcake

These chocolate cupcake brownies are one step away from fudge! They are rich, dense, and moist, yet much softer than a hard fudge. Blackberry cream cheese frosting is the pink bow on top.

 

Chocolate Cupcake Brownies with Blackberry Cream Cheese Frosting

Serves 2

 

  • 2 ½ oz (about ½ cup) semisweet chocolate chips
  • ¼ cup grated zucchini
  • 5 Tbsp unsalted butter (divided)
  • 2 ½ Tbsp brown sugar
  • 3 Tbsp flour
  • pinch of salt
  • 1 large egg, beaten
  • 1 Tbsp light cream
  • 1 Tbsp cocoa powder
  • ¼ tsp vanilla extract
  • 5 Blackberries (thaw, if frozen)
  • 3 oz Cream cheese, room temperature
  • 2 ½ cup Powdered sugar
  • 1 tsp Crème de Cassis (optional)

 

Preheat oven to 325 F.

Use nonstick spray or butter to prepare the cupcake pan.

In a small pan, melt the chocolate chips with 2 Tbsp butter over low-medium heat.  Set aside to cool. The chocolate should be warm, but not so hot that it cooks the egg.

Stir together the flour, cocoa powder and pinch of salt in a large bowl.

flour and cocoa

Beat the cooled melted chocolate, brown sugar and cream together in a separate bowl. Add the egg and vanilla extract and mix well.

melted chocolate

add egg and vanilla

Add the dry ingredients into the wet, and mix together with the grated zucchini.

Pour the batter into the cupcake pan, filling about ¾ of the way full.

cupcake tin

Bake for 30 min, or until your tester-toothpick comes out clean.

While the cupcakes bake, make the blackberry cream cheese.

In a medium bowl, use a hand-held mixer to blend the cream cheese, the remaining 3 Tbsp butter, blackberries, powdered sugar and crème de cassis. Be careful not to over-mix; just blend enough to create a frosting consistency.

mix frosting

Frost your chocolate cupcakes!  Yes, you will have extra frosting … but when is that ever a bad thing?

chocolate cupcake

 

cupcake half

NOTE: The zucchini shreds create moisture, but they do not interfere with the chocolate taste.  (In fact, you can’t taste them at all).

If you want to make these for another occasion not requiring pink frosting, I highly recommend trying peanut butter cream cheese frosting in place of the blackberry!  It was a big hit with Austin, who is the greatest living connoisseur of all things peanut butter.

In a medium bowl, mix the following together with a hand mixer:

  • 1 cups powdered sugar
  • ¼ cup + 2 Tbsp peanut butter
  • 2 oz cream cheese
  • 1 ½ tsp light cream
  • 1 Tbsp + 1 tsp unsweetened almond milk

Once it reaches the thickness you like, frost the cupcake brownies and put on a bib.

cupcakes overlooking the ocean

 

Valentine's Chocolate Cupcake Brownies with Blackberry Cream Cheese Frosting
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 2
Prep time:
Cook time:
Total time:
 
These chocolate cupcake brownies are one step away from fudge! They are rich, dense, and moist, yet much softer than a hard fudge. Blackberry cream cheese frosting is the pink bow on top.
Ingredients
  • 2 ½ oz (about ½ cup) semisweet chocolate chips
  • ¼ cup grated zucchini
  • 5 Tbsp unsalted butter (divided)
  • 2 ½ Tbsp brown sugar
  • 3 Tbsp flour
  • pinch of salt
  • 1 large egg, beaten
  • 1 Tbsp light cream
  • 1 Tbsp cocoa powder
  • ¼ tsp vanilla extract
  • 5 Blackberries (thaw, if frozen)
  • 3 oz Cream cheese, room temperature
  • 2 ½ cup Powdered sugar
  • 1 tsp Crème de Cassis (optional)
Instructions
  1. Preheat oven to 325 F.
  2. Use nonstick spray or butter to prepare the cupcake pan.
  3. Using a double boiler, melt the chocolate chips with 2 Tbsp butter, then set aside to cool. You want it to be warm, but not so hot that it cooks the egg.
  4. In a large bowl, stir together the flour, cocoa powder and pinch of salt.
  5. Beat the cooled melted chocolate, brown sugar and cream together in a separate bowl. Add the egg and vanilla extract and mix well.
  6. Add the dry ingredients into the wet, and mix together with the grated zucchini.
  7. Pour the batter into the cupcake pan, filling about ¾ of the way full.
  8. Bake for 30 min (keep checking) until your tester-toothpick comes out clean.
  9. While the cupcakes bake, make the blackberry cream cheese.
  10. In a medium bowl, use a hand-held mixer to blend the cream cheese, the remaining 3 Tbsp butter, blackberries, powdered sugar and crème de cassis. Be careful not to over-mix; just blend enough to create a frosting consistency.
  11. Frost your chocolate cupcakes!

 

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