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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Recipe Information
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
Instructions
Preheat your oven to 175°C (350°F) and line a 12-cup muffin tin with paper cupcake liners.
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.
In another large mixing bowl, whisk together the granulated sugar, light brown sugar, and the cooled chocolate-butter mixture until well combined.
Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, cocoa powder, salt, and baking powder.
Gradually add the dry ingredients into the wet ingredients, gently folding until just combined. Be careful not to overmix.
If using optional chocolate chips or chopped nuts, fold them into the batter at this stage.
Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
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).
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.
Serve as they are, or top with a dusting of powdered sugar, whipped cream, or ice cream for an extra treat!
Nutrition Facts
Calories |
3614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.1 g | 231% | |
| Saturated Fat | 108.1 g | 540% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 833 mg | 278% | |
| Sodium | 1363 mg | 59% | |
| Total Carbohydrate | 500.6 g | 182% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 387.4 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 224 mg | 17% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 956 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
