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Fig Brownie Cupcakes with Spiced Frosting

Cat Cora adds chopped figs to brownie cupcakes, giving them a light crunch and a moist, fudgy texture.

Ingredients
Serves:
Directions
25 mins Prep time 33 mins Cook time
25 mins Prep time
33 mins Cook time
  • For the Cupcakes, pour boiling water over figs in small bowl to cover. Let stand 30 minutes. Drain well. Finely chop figs. Mix flour, roasted cinnamon and baking powder in medium bowl.

  • Preheat oven to 325°F. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs, 1 at a time. Add figs, chocolate and vanilla; mix well. Beat in flour mixture on low speed. Divide batter evenly among 12 paper-lined muffin cups.

  • Bake 30 to 33 minutes or until toothpick inserted in center of cupcake comes out with fudgy crumbs. Cool completely on wire rack.

  • For the Frosting, beat butter in medium bowl with electric mixer on medium speed until light and fluffy. Add confectioners' sugar, roasted cinnamon, roasted ginger and vanilla; beat until well blended. Add milk; beat until light and fluffy. Frost cupcakes with frosting.

Cooking tip

Storage Tip: Store brownie cupcakes in airtight container at room temperature up to 2 days.

This recipe was created by Cat Cora, Bon Appétit Executive Chef.

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Nutrition information

(Amount per serving)

  • Calories: 378Cholesterol: 75mg
  • Sodium: 145mgProtein: 3g
  • Total Fat: 18gFiber: 2g
  • Carbohydrate: 51g

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