Chocolate Brownie Cupcakes
Sink your teeth into the ultimate indulgence with these decadent Chocolate Brownie Cupcakes! Combining the rich, fudgy texture of classic brownies with the convenience of a handheld cupcake, this recipe is a dessert lover's dream. Made with melted semi-sweet chocolate chips and a hint of unsweetened cocoa powder, these treats boast an intensely chocolatey flavor, perfectly balanced by a tender crumb and crackly tops. The batter comes together in just 20 minutes, and optional mix-ins like chocolate chips or chopped nuts add a customizable twist. Whether enjoyed plain or topped with a dollop of whipped cream or a scoop of ice cream, these brownie cupcakes are as versatile as they are irresistible. Perfect for parties, bake sales, or a luxurious snack, these easy-to-make desserts will be your go-to when you crave a chocolate fix!
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Ingredients
- 115 grams Unsalted butter
- 170 grams Semi-sweet chocolate chips
- 200 grams Granulated sugar
- 50 grams Light brown sugar
- 3 units Large eggs
- 2 teaspoons Vanilla extract
- 85 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Baking powder
- 75 grams Optional: chocolate chips or chopped nuts
Directions
Step 1
Preheat your oven to 175°C (350°F) and line a 12-cup muffin tin with paper cupcake liners.
Step 2
In a heatproof bowl, combine the butter and semi-sweet chocolate chips. Melt them together using a microwave in 20-second increments, stirring in between, or over a double boiler until smooth. Let it cool slightly.
Step 3
In another large mixing bowl, whisk together the granulated sugar, light brown sugar, and the cooled chocolate-butter mixture until well combined.
Step 4
Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
Step 5
In a separate bowl, sift together the all-purpose flour, cocoa powder, salt, and baking powder.
Step 6
Gradually add the dry ingredients into the wet ingredients, gently folding until just combined. Be careful not to overmix.
Step 7
If using optional chocolate chips or chopped nuts, fold them into the batter at this stage.
Step 8
Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
Step 9
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
Step 10
Remove the cupcakes from the oven and let them cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Step 11
Serve as they are, or top with a dusting of powdered sugar, whipped cream, or ice cream for an extra treat!
Nutrition Facts
| Serving size | (887.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3547.1 |
| Total Fat 184.0g | 0% |
| Saturated Fat 105.4g | 0% |
| Cholesterol 812.6mg | 0% |
| Sodium 1558.3mg | 0% |
| Total Carbohydrate 491.4g | 0% |
| Dietary Fiber 29.4g | 0% |
| Total Sugars 372.5g | |
| Protein 50.0g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 238.7mg | 0% |
| Iron 18.4mg | 0% |
| Potassium 1059.3mg | 0% |
Source of Calories