Fudge Brownie Cupcakes
Satisfy your chocolate cravings with these irresistibly rich Fudge Brownie Cupcakes! Combining the dense, fudgy texture of a classic brownie with the convenience of a handheld cupcake, this recipe is a dessert lover's dream. Made with melted butter and semi-sweet chocolate chips for a decadent base, these treats are perfectly balanced with a hint of cocoa powder and a touch of vanilla. A quick prep time of just 15 minutes and simple steps make these an easy yet impressive dessert for any occasion. Enjoy them plain, topped with extra chocolate chips, or paired with a scoop of ice cream for the ultimate indulgence. Whether you're baking for a party or a cozy night in, these Fudge Brownie Cupcakes are guaranteed to delight!
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter
- 1 cup Semi-sweet chocolate chips
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar, packed
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup All-purpose flour
- 2 tablespoons Cocoa powder (unsweetened)
- 0.25 teaspoon Salt
- 0.25 cup Chocolate chips (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners.
In a small saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and stir in the semi-sweet chocolate chips until completely smooth and glossy. Let the mixture cool slightly.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until well combined and slightly frothy.
Gradually mix the cooled chocolate-butter mixture into the sugar and egg mixture, stirring until fully incorporated.
Sift the all-purpose flour, cocoa powder, and salt into the wet ingredients. Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the batter fudgy.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. If desired, sprinkle a few chocolate chips over the top of each cupcake for extra texture and flavor.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs (avoid overbaking for a fudgy texture).
Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy these rich, fudgy brownie cupcakes plain, or pair them with a dollop of whipped cream or a scoop of ice cream for an extra treat.
Nutrition Facts
Calories |
2638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.4 g | 156% | |
| Saturated Fat | 70.3 g | 351% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 776 mg | 34% | |
| Total Carbohydrate | 399.0 g | 145% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 314.0 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 172 mg | 13% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 614 mg | 13% | |
*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.
