These brownies are an explosion of texture. The crunchy inside is surrounded by a moist, chewy brownie, topped with extra creamy malted buttercream, and some crunchy crushed wafer cookies. Ka-BOOM!
For the brownies you’ll need:
4 oz. unsweetened chocolate
1 1/2 sticks unsalted butter
2 c. granulated sugar
2 t. vanilla
1 c. flour
3 chunky Kit Kat bars
For the buttercream you’ll need:
2 sticks unsalted butter, room temperature
2 c. powdered sugar
1/3 c. malt powder
2 t. vanilla extract
crushed chocolate wafer cookies (optional)
Pre-heat oven to 350 degrees (F).
To make the brownies, melt the butter and the chocolate in a microwave-safe bowl on high for 90 seconds. Mix until the butter and chocolate are all combined, and all the chocolate is melted. Stir in the sugar, and then add the eggs, one at a time. Add the vanilla. Then stir in the flour.
Put a heaping spoonful of brownie batter into 12 paper-lined cupcake tins. Cut the chunky Kit Kat bar into fourths, and put one piece in each tin. Cover with another heaping tablespoon of batter, so the top and the sides of the candy are completely covered. (Be careful not to fill the tin to the top, though—it should be about 3/4 of the way full.)
Bake for about 23 minutes until the brownie is set (but do not overbake, they’ll set a little more as they cool, and overbaking will dry them out).
Allow them to cool. Then whip up the buttercream. Cream together the butter and the powdered sugar, until fluffy. Add the malt powder and vanilla extract and whip for another minute or so, until all combined and, yes, fluffy.
Pipe the buttercream onto the cupcakes and then sprinkle some crushed up wafer cookies on top.
My cookbook, Bake It in a Cupcake: 50 Treats With a Surprise Inside, is available now at: Amazon.com, Barnes & Noble, and Indiebound.com!