Description
Heavenly Brownie Cupcakes combine the rich, fudgy texture of classic brownies with the convenience and presentation of cupcakes. Perfectly moist and deeply chocolatey, these treats are simple to make and ideal for dessert lovers craving an indulgent yet easy-to-prepare sweet.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
Dry Ingredients
- 1 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
Add-ins & Toppings
- ¾ cup semisweet chocolate chips
- Optional: powdered sugar or ganache for topping
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it thoroughly to prevent sticking.
- Melt Butter and Mix Sugar & Cocoa: In a medium saucepan, melt the unsalted butter over low heat. Remove from heat and whisk in the granulated sugar and cocoa powder until the mixture is smooth and glossy. Allow it to cool slightly.
- Add Vanilla and Eggs: Stir in the vanilla extract. Then add eggs one at a time, beating well after each addition to create a smooth, homogeneous batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking powder to ensure even distribution of leavening.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the chocolate mixture, stirring just until combined to avoid overmixing, which can toughen the cupcakes.
- Fold in Chocolate Chips: Gently fold the semisweet chocolate chips into the batter, distributing them evenly for melty pockets of chocolate in every bite.
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Bake for 18 to 22 minutes, or until the centers are just set and a toothpick inserted comes out with moist crumbs, indicating fudgy perfection.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving or topping.
Notes
- For an even fudgier texture, slightly underbake the cupcakes and allow them to cool fully before serving.
- These brownies cupcakes pair wonderfully with a scoop of vanilla ice cream or a drizzle of rich chocolate ganache.
Nutrition
- Serving Size: 1 cupcake
- Calories: 340
- Sugar: 27g
- Sodium: 130mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
