Mini Chocolate Chip Brownie Cupcakes
Posted by hsimpsongrossman on September 25, 2016
My brother asked me to put this in writing, so that he can show all his Hi-Tech friends. So here it is: being a teacher is a million times harder than any lucrative 24/7 job I have ever held.
Forget the fact that I don’t sit for at least seven hours straight (how would I be able to see what goes on in every part of the classroom at any given minute if I sit at the front?), have no place to relax by myself for 10 minutes (I alternate between classes, the teachers’ launch and the school yard) and can’t afford drinking more than a few drops of water (or else I might need to use the bathroom-no time for that). And I spend more time preparing for my lessons than actually teaching them! In order for my lessons to be interesting enough for teenagers who can’t sit still for more than 10 minutes, I need to switch from one kind of activity to another every 10 minutes or so, which means that for each lesson I need to have a whole slew of activities planned and ready to be used!
Considering my other chores remained as they were I find myself absolutely exhausted all the time. I’ve been told that such work load is typical of a first year teacher, but knowing myself, I doubt I’ll ever settle for improvising with ready made lesson plans.
When I saw the baking challenge for this week on Baked Sunday Mornings I knew I should grab the opportunity to bake something easy and write about it as there was no chance I’ll get such an opportunity again any time soon. I mean, no mixer; no kneading, folding or piping; and no glazing – can’t be more accommodating than that.
I resisted the temptation to substitute whole wheat flower for the all-purpose one but did reduce the amount of sugar and used one whole egg instead of 2 egg yolks. In addition, I switched the nuts with peanuts and the mini chocolate chips with peanut butter chips (thank you Tammy B, I’m still using chips from the last stash you sent me!). Unfortunately, I do not own a mini-muffin baking tin and so I used my regular sized muffin molds. The batter yielded 17 normally sized muffins and I added 10 minutes of baking to the original baking time suggested in the recipe.
They were ready in no time and were served on Friday morning breakfast. The kids loved them, though Stubborn Mule requested that I omit the nuts altogether (which I might just do given that our youngest made a huge mess trying to take out all those peanuts). Truly Yours had expected a denser texture (more brownie like) but was fine with the lighter, cup-cake like one.
Oh, and if it weren’t for Better Half I would only have the most horrible pictures of these muffins, as it seams my photographic abilities have all but disappeared since I became a hard working teacher. Thank God for the ease of mind granted to those with a corner office..
For the recipe for these fun and easy to make Mini Chocolate Chip Brownie Cupcakes from Baked Occasions by Matt Lewis and Renato Poliafito as well as pictures and insights from my fellow bakers, please visit Baked Sunday Mornings.
Filed under Muffins and Loafs