Description
These Heavenly Brownie Cupcakes combine the rich, fudgy flavor of brownies with the soft, moist texture of cupcakes. Topped with a luscious chocolate ganache or your favorite frosting, they’re a chocolate lover’s dream come true!
Ingredients
Scale
- For the Brownie Cupcakes:
- 1/2 cup (115 grams) unsalted butter (melted)
- 1 cup (200 grams) granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1/3 cup (40 grams) unsweetened cocoa powder
- 1/2 cup (65 grams) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- Optional Mix-Ins:
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup chopped walnuts or pecans
- For the Ganache Topping:
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together the melted butter and sugar until smooth. Add the eggs and vanilla extract, whisking until fully combined.
- Sift the cocoa powder, flour, salt, and baking powder into the wet mixture. Gently fold the ingredients together until no streaks of flour remain. Avoid overmixing.
- Fold in chocolate chips or nuts for extra texture and flavor (optional).
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil).
- Pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth and glossy.
- Stir in the vanilla extract. Allow the ganache to cool slightly until it thickens but is still pourable.
- Spoon or drizzle the ganache over each cooled cupcake. Alternatively, dip the tops of the cupcakes into the ganache for an even coating.
- Add your favorite toppings, such as sprinkles, mini chocolate chips, or a dusting of powdered sugar.
Notes
- For extra flavor and texture, try adding chopped nuts or mini chocolate chips to the batter.
- The ganache can be made ahead of time, just let it cool before drizzling over the cupcakes.
- Store the cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate them for longer shelf life.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 22g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg