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Cat Cora adds chopped figs to brownie cupcakes, giving them a light crunch and a moist, fudgy texture.
1/2 cup dried figs
1 cup flour
1 teaspoon McCormick Gourmet™ Cinnamon, Roasted Ground Saigon
1/2 teaspoon baking powder
1/2 cup (1 stick) butter, softened
1 cup granulated sugar
2 ounces unsweetened baking chocolate, melted
2 teaspoons McCormick® Pure Vanilla Extract
2 cups confectioners' sugar
1 1/2 teaspoons McCormick Gourmet™ Cinnamon, Roasted Ground Saigon
1 1/2 teaspoons McCormick Gourmet™ Ginger, Roasted Ground
1/2 teaspoon McCormick® Pure Vanilla Extract
2 tablespoons milk
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.
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.
(Amount per serving)