Description
Delight in these fudgy and rich Brownie Cupcakes that combine the best of brownies and cupcakes in one bite. Perfectly moist with a deep chocolate flavor, these easy-to-make treats are ideal for any dessert occasion and can be topped with powdered sugar or your favorite frosting.
Ingredients
Scale
Dry Ingredients
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Wet Ingredients
- 1/2 cup unsalted butter (melted)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Optional Ingredients
- 1/2 cup semi-sweet chocolate chips (optional)
- Powdered sugar or frosting for topping (optional)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prevent sticking and ensure easy removal.
- Mix Butter and Sugar: In a large bowl, whisk together the melted unsalted butter and granulated sugar until the mixture is smooth and well combined, setting the stage for a rich batter.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, until the batter is uniform and slightly fluffy, which helps create a tender crumb.
- Incorporate Dry Ingredients: Sift or whisk together cocoa powder, all-purpose flour, salt, and baking powder. Gradually stir these dry ingredients into the wet mixture just until no dry streaks remain, careful not to overmix to keep the cupcakes tender.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips gently if using, distributing them evenly for melty, chocolatey pockets.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out with moist crumbs but not wet batter, ensuring fudgy texture.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, which prevents sogginess.
- Finish and Serve: Dust the cooled cupcakes with powdered sugar or frost them as desired, then serve and enjoy your decadent brownie cupcakes.
Notes
- For extra fudgy cupcakes, slightly underbake by removing them a minute or two earlier and let them finish setting as they cool.
- These cupcakes pair wonderfully with a scoop of vanilla ice cream or a swirl of rich chocolate ganache for an indulgent dessert experience.
- Be careful not to overmix the batter once the flour is added to maintain a tender, moist texture.
- Ensure butter is fully melted but not hot when mixing to avoid curdling the eggs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 18 g
- Sodium: 70 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
