Cinnamon Brownie Cupcakes
Indulge your sweet tooth with these irresistible Cinnamon Brownie Cupcakes—a delightful fusion of rich, fudgy brownies and the warm, aromatic spice of cinnamon. Made with semi-sweet chocolate chips, cocoa powder, and a hint of vanilla, these cupcakes strike the perfect balance between decadence and comfort. The batter is infused with 1.5 teaspoons of ground cinnamon, adding a cozy twist to the classic brownie flavor. With just 15 minutes of prep time and a quick 25-minute bake, you’ll have 12 perfectly portioned treats that are soft in the center and slightly crisp on the edges. These cupcakes are ideal for any occasion, whether served plain, topped with a dollop of whipped cream, or drizzled with chocolate sauce for a show-stopping finish. Perfect for parties, potlucks, or a cozy night in, this recipe is a must-try for cinnamon and chocolate lovers alike!
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 170 grams semi-sweet chocolate chips
- 200 grams granulated sugar
- 100 grams light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 120 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon salt
Instructions
Preheat your oven to 175°C (350°F). Line a 12-cup muffin tin with cupcake liners.
In a heatproof bowl, melt the butter and semi-sweet chocolate chips together over a double boiler, stirring until smooth. Alternatively, you can microwave in 30-second increments, stirring after each, until melted. Allow the mixture to cool slightly.
Whisk in the granulated sugar and light brown sugar into the melted butter and chocolate mixture until combined and glossy.
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, unsweetened cocoa powder, ground cinnamon, and salt.
Gradually fold the dry ingredients into the wet ingredients using a rubber spatula or wooden spoon, mixing just until combined. Be careful not to overmix.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 20–25 minutes, or until the tops are set and a toothpick inserted into the center comes out with just a few moist crumbs. Avoid overbaking for a fudgy texture.
Remove the muffin tin from the oven and let the cupcakes cool in the tin for about 10 minutes. Then transfer to a wire rack to cool completely.
Serve the cinnamon brownie cupcakes on their own, or add a dollop of whipped cream or a drizzle of chocolate sauce for extra indulgence. Enjoy!
Nutrition Facts
Calories |
3494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.6 g | 208% | |
| Saturated Fat | 91.9 g | 460% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 808 mg | 269% | |
| Sodium | 1434 mg | 62% | |
| Total Carbohydrate | 530.2 g | 193% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 392.1 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 263 mg | 20% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 967 mg | 21% | |
*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.
