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Chocolate Brownie Cupcakes with Salted Chocolate Frosting

June 26, 2018


The HfH Chocolate Brownie has to be the most popular cake we offer; sometimes I get a bit bored just doing the same cake (although Mr HfH often says "don't mess with the brownie"...... make of that what you will...).  Soooo, I thought I would give cupcakes a go, and I absolutely love the marriage of sweet and salt so a salted chocolate frosting seemed an obvious choice.  Have to say they turned out great and they flew off the cakes-stand.  Give them a go - really quick and easy.  Hope you enjoy them as much as our guests do!



Brownie Batter:

3 1/2 oz  butter

4 1/2 oz  dark choc (at least 85%) 

6oz        caster sugar

2 1/2 oz  dark muscovado sugar

1 tbsp    golden syrup

2 large   free range eggs

3 1/2 oz  plain flour

2 tbsp    cocoa powder

1/2 tsp   baking powder


4oz       icing sugar

20z       unsalted butter

4oz       dark chocolate (melted)

1/4 tsp   table salt 

1tbsp     milk



Brownie Batter: 

  • Place the butter, chocolate, caster sugar, muscovado sugar and golden syrup in a heavy bottom pan and put on a low heat to melt and blend together. (stir occasionally to prevent burning on the bottom)

  • Whilst waiting for the mixture to melt down,  sift together the flour, cocoa powder and baking powder.  Whisk the eggs.

  • Once melted add the whisked eggs - these will start to cook as they hit the mixture and it will feel quite thick.

  • Fold in the flour mixture until you have your formed batter

  • Divide into 12 cupcake cases and bake at 180degrees for approx 20-25mins


  • Beat the sifted icing sugar, salt and butter together until smooth, add the chocolate and milk.

  • Put into a piping bag with a nozzle of your choice and decorate your cooled cupcakes (try not to squeeze the icing straight into your mouth - difficult I know!!)


Home baked fayre is always on offer at Home Farm House, we use fresh local produce and suppliers

to ensure that our guests enjoy Dorset's finest ingredients. 

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