Choco Butternut Brownie Cupcakes Recipe

In a large bowl, beat the eggs. Add sugar, oil, and vanilla extract. Mix well until sugar dissolves.

In the same bowl, sift flour, cocoa powder, baking powder, and salt. Mix until fully combined. Gently divide the mixture into the cups of a prepared brownie pan, filling the 3-ounce paper cupcake liners about 3/4 full. 

Bake in a pre-heated oven at 350 degrees F or 180 degrees C for 25 to 30 minutes (ovens may vary). Insert a toothpick in the center of the brownie. If it comes out clean, it's done.

Let it cool completely. Once it cools down, peel off each paper liner (optional).

To make the choco ganache, combine the chopped chocolate bar and all-purpose cream and microwave for 5 minutes. Mix and set aside. Let it cool completely. Once it cools down, spread it on top of the brownies.

To make the butternut streusel, place a saucepan over the stove on low heat. Melt butter and add orange powdered food color, then mix.

Add all-purpose flour then whisk, followed by desiccated coconut, white sugar, and ground nutmeg or cinnamon. You can add more orange food color until you get your desired color intensity. Continue mixing until all the ingredients are fully combined.

Finely chop the streusel mixture in a food processor or blender to make it fine and powdery. If the mixture is too wet, you may also add more flour in the streusel mixture before putting it into a food processor or blender to dry it up.

Using a fine strainer, sieve the streusel on top of the chocolate coated brownies.