Description
Brownie cupcakes are a delightful treat that combines the rich, fudgy texture of brownies with the fun, portable nature of cupcakes. Perfect for any occasion, they are easy to make and can be dressed up with various toppings.
Ingredients
Scale
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup chocolate chips (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the unsweetened cocoa powder, all-purpose flour, granulated sugar, and brown sugar until well combined. Set aside.
- In a separate large bowl, beat the eggs. Add the melted unsalted butter and vanilla extract, mixing until smooth and well incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined.
- Gently fold in the chocolate chips.
- Fill each cupcake liner about 2/3 full with the brownie batter.
- 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.
- Let them cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
- Dust the tops with powdered sugar if desired.
- Serve warm or at room temperature.
Notes
- Store in an airtight container at room temperature for up to three days.
- For longer storage, wrap each cupcake individually and freeze for up to three months.
- To reheat, microwave for 10-15 seconds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: brownie cupcakes, dessert, chocolate, baking