Sprouts Brownie Cupcakes

Ingredients:

Cupcakes

• 110 g unsalted butter
• 110 g unsweetened chocolate, finely chopped
• 2 tbsp. dark cocoa powder
• 0.5 cups of water
• 1.5 cups of sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup premium flour
• 0.5 tsp salt

Topping

• 110 g semi-sweet chocolate, finely chopped
• 1/3 cup heavy cream
• 6 chocolate sandwich cookies, crushed
• 0.5 cup vanilla glaze
• Green food coloring

Preparation:

1. Preheat oven to 175°C. Line a 12-cup muffin tin with paper liners.
2. Cupcakes:
   
   Combine the butter, unsweetened chocolate, cocoa powder, and water in a medium saucepan. Cook over medium heat, stirring, until smooth. Remove from heat and whisk in the sugar, eggs, and vanilla until smooth. Stir in the flour and salt until smooth. Divide the batter evenly among the prepared muffin tins, filling them about three-quarters full.
3. Bake until the tops of the brownies spring back when lightly pressed and a toothpick inserted into the center comes out with a few moist crumbs, 20–25 minutes. Let cool in the pan for 5 minutes, then transfer the brownies to a wire rack and let cool completely.
4. Meanwhile, prepare the topping.:
   
   In a small microwave-safe bowl, pour the cream over the semisweet chocolate. Microwave in 30-second intervals, stirring, until smooth. Let sit until slightly thickened (around 10 to 30 minutes, until the consistency is pudding-like).
5. Spoon the chocolate frosting over the brownies and gently spread it out to the edges. Sprinkle the top with crushed cookies, gently pressing the crumbs into the chocolate.
6. Tint the vanilla frosting with green food coloring. Transfer to a piping bag fitted with a small round tip and pipe onto the brownies to create a sprouting grass look.