Chocolate Brownie Cupcakes with Salted Chocolate Frosting

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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