Description
Rich, fudgy, and decadent, these brownie cupcakes are the ultimate treat for chocolate lovers. Baked to perfection with a moist, chewy texture and a crackly top, they’re easy to make and perfect for any occasion. Add a dollop of frosting or enjoy them as they are!
Ingredients
Units
Scale
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 cup (85g) chocolate chips (optional)
Optional Toppings:
- Whipped cream or frosting
- Chocolate drizzle
- Sprinkles
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix the Wet Ingredients:
- In a large mixing bowl, whisk together the melted butter and sugar until smooth. Add the eggs and vanilla extract, whisking until fully incorporated.
- Combine the Dry Ingredients:
- In a separate bowl, sift together the cocoa powder, flour, salt, and baking powder.
- Make the Batter:
- Gradually fold the dry ingredients into the wet mixture using a spatula. Stir until just combined. If using chocolate chips, gently fold them into the batter.
- Fill the Cupcake Liners:
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake:
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool:
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve or Decorate:
- Enjoy as-is or top with whipped cream, frosting, or a drizzle of chocolate for an extra touch of indulgence.
Notes
- For an even fudgier texture, underbake slightly and allow to cool completely before serving.
- Store leftovers in an airtight container at room temperature for up to 3 days.