Mocha Brownie Cuppies

I have been very slack in updating my blog nowadays. It doesn't mean that I haven't been baking though. It's just that I have been really busy, both at work and home. I know there some of the blogger friends who will dropped by my blog and leave comments. For that effort, I thank you. Even though, I have been visiting blogs regularly, I haven't been able to leave comments every time. My sincere apologies.

I have started working part time since beginning of April. I wanted to spend more time revising with my eldest son, in preparation for his PSLE. I believe that with both our combined efforts, he should do well (as in my expectation) in his PSLE. Anyway, I have already set a target for him, we shall work towards that target together. :)

Working part time means, when I'm at work, I have to stay focus as the time is short. When I'm at home, I can feel the pressure to fully utilise my time, otherwise, I'll be better off back in the office, earning more money! Having said that, money is still secondary to the time spend with my children. In fact, I'm beginning to enjoy my day off. I'm very fortunate that during my off days, my boss and colleagues don't disturb me. Thankfully! And today happens to be my day off! (",)

Back to my baking, this was what I baked last Saturday - Mocha Brownie Cuppies, modified from Rose's Heavenly Cakes. They were moist, rich and soft. My eldest son liked it warm with a squeeze of Hershey's Chocolate Syrup! Just curious, how do you eat your brownies?
Recipe for Mocha Brownie Cuppies (Barcelona Brownies), modified from "Rose's Heavenly Cakes"
(Makes 16 regular cupcakes)

Ingredients:
75g Walnuts, toasted & chopped coarsely
130g Unsalted butter
56g Dark Chocolate (I used dark couverture chocolates)
33g Cocoa powder
100g Fine sugar
100g Eggs
1 1/2tsp Vanilla extract
1 1/2tsp Instant Coffee granules
56g Cream cheese, cut
50g Plain flour
a Pinch of salt

Method:
Melt the butter and chocolate in a microwave at intervals of 10secs. Stir to ensure that they are melted thoroughly.Whisk in the cocoa and sugar until incorporated.Whisk in the vanilla and coffee granules, then all in the eggs and whisk till thick and glossy.With a blending fork or wooden spoon, stir in the cream cheese until only small bits remain.Stir in the flour and salt only until all the flour is moistened.Scoop the batter into the cupcake papers.Topped up with walnuts, about 3-4 pcs per cupcakes.Bake in a 160C oven for 13-15mins, or until the batter has set. Do not overbake as it will become dry.The batter will puff and rise a little above, but sinks slightly on cooling.For sinful indulgence, served warm with vanilla ice-cream. For less sinful treat, generously squeeze Hershey's chocolate syrup on it. Otherwise, combined both and hit the gym thereafter!