Description
Indulge in the best of both worlds with these Brownie Cupcakes that combine the rich, fudgy goodness of brownies with the convenient, handheld delight of cupcakes. Perfect for any chocolate lover!
Ingredients
Scale
For the Brownie Cupcakes:
- 1/2 cup unsalted butter (melted)
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 cup chocolate chips or chunks (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a 12-cup muffin tin with cupcake liners.
- Mix wet ingredients: In a large mixing bowl, combine the melted butter and sugar. Whisk in the eggs and vanilla until smooth and slightly pale.
- Add dry ingredients: Sift in the cocoa powder, flour, salt, and baking powder. Stir until just combined. Fold in the chocolate chips or chunks if using.
- Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake: Bake for 18–20 minutes, or until the tops are set and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and serve: Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra richness, press a piece of chocolate or peanut butter cup into the center of each cupcake before baking.
- These brownie cupcakes are dense and fudgy—avoid overbaking for the best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 18g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
