Friday, September 20, 2019


I love when my mystery and chocolate worlds collide. Today I welcome back Laura-Kate Rurka. Laura attends many of the Mystery Literary Salons I host at my home. Everyone is thrilled when Laura-Kate comes because she brings such amazing baked goods! Here's her post with recipe for the divine Chocolate Fudge Brownie Cupcakes she made this summer.


At a 4th of July party in Virginia this summer, a woman came up to me to ask about the chocolate chip cookies I had made (blogged about here on Dying for Chocolate a few years ago). I explained that I use an ice cream scoop to make them uniform, and we got to chatting about baking in general. She was clearly as much of a fanatic as I am, so I suggested we be baking pen pals. The first batch of recipes she sent included these chocolate fudge brownie cupcakes with cookie dough frosting, which I made for a salon at Janet’s and which were a lot of fun to make and even more to eat. Thanks to my new pen pal, Amy Anderson for passing it along. I’m looking forward to trying many more of her confections in the future, and to sharing them with all of you. For the salon, I made them in little baking cups and served them with a wooden ice cream spoon, but they can just as easily be made in a regular cupcake paper and eaten out of hand.

Chocolate Fudge Brownie Cupcakes 

Ingredients (Makes 12): 
4 ounces of semisweet chocolate chopped (I prefer Ghirardelli chips)
Half cup of unsalted butter (8 Tablespoons) 1 Stick
¾ cup sugar
1 teaspoon of vanilla extract
3 large eggs
2/3 cup all-purpose flour
¼ teaspoon salt
Frosting of your choice or use Chocolate Chip Cookie Dough


Preheat oven to 325 degrees. Line 12 cup muffin tin with paper liners.

Over low heat melt butter and chocolate pieces just until the two are melted and combined. Do NOT boil. You just want the two melted until smooth.

Stir in the sugar and vanilla until well combined. Add the eggs one at a time, stirring or whisking vigorously after each addition.

Stir in the flour and salt.

Divide batter evenly among the muffin cups. Bake for 17-20 minutes or just until baked through. Do not overbake. The cupcakes won’t be domed like normal cakey cupcakes. They will be more flat and dense like a brownie.

Remove the cupcakes to a cooling rack to cool completely. Frost as desired.

Chocolate Chip Cookie Dough Frosting 

12 Tablespoons of unsalted butter, softened
2 Cups of powdered sugar
½ cup light brown sugar
½ cup all-purpose flour
Pinch of salt
3 Tablespoons of milk or cream
1 teaspoon vanilla extract
Half to one cup of mini chocolate chips


In a medium bowl with a handheld mixer beat together the butter, powdered sugar, brown sugar, flour, salt, milk or cream, and vanilla until very light and fluffy 2-3 minutes.

Stir in the chocolate chips. Frost cupcakes and serve immediately. You can refrigerate but remove them about an hour before you want to serve them.

Laura-Kate Rurka is a freelance writer, aspiring mystery author, and avid baker. She lives in Northern California with her husband and three kids.

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