Why You’ll Love This Recipe
Brownie Cupcakes are everything you love about brownies, but in a perfectly portable, cupcake-sized form. They’re soft and fudgy in the center, with slightly crisp edges. The rich cocoa flavor is complemented by the sweetness of both granulated and brown sugars, creating a perfect balance. Plus, if you add chocolate chips, each bite is even more indulgent. These cupcakes are ideal for chocolate lovers, and the optional powdered sugar dusting gives them an extra touch of elegance, making them perfect for sharing or serving as a sweet treat at any event.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup unsweetened cocoa powder
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1 cup semi-sweet chocolate chips (optional)
- Powdered sugar, for dusting (optional)
Directions
1. Preheat Your Oven
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. This will make for easy cleanup and ensure the cupcakes don’t stick.
2. Mix Dry Ingredients
In a large bowl, sift together the cocoa powder, all-purpose flour, baking powder, and salt. Sifting helps ensure there are no lumps in the cocoa powder, resulting in a smooth, rich batter.
3. Combine Sugars and Butter
In another bowl, mix the granulated sugar, brown sugar, and melted butter until well combined. The melted butter will give the cupcakes their rich, fudgy texture.
4. Add Eggs
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. This mixture should be smooth and slightly glossy.
5. Combine Wet and Dry Mixtures
Gradually add the dry mixture to the wet mixture, stirring until you achieve a smooth, well-combined batter. Be careful not to overmix, as this could affect the texture.
6. Fold in Chocolate Chips
If using, gently fold in the semi-sweet chocolate chips. This will add extra chocolatey goodness to your cupcakes and melt perfectly into the batter as they bake.
7. Fill the Muffin Tin
Distribute the batter evenly among the cupcake liners, filling each about ¾ full. This will give them enough room to rise and form that perfect dome shape.
8. Bake
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. These cupcakes should be soft and fudgy in the center, but set around the edges.
9. Cool
Remove the cupcakes from the oven and let them cool in the tin for about 15 minutes. Then transfer them to a wire rack to cool completely. This helps them set and prevents them from being too soft when you try to remove them from the tin.
10. Dust with Powdered Sugar
For a final touch, dust the tops with powdered sugar just before serving. This adds a light sweetness and a touch of elegance to your delicious brownies.
Servings and Timing
- Servings: 12 cupcakes
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 43 minutes
Variations
- Nutty Brownie Cupcakes: Add a handful of chopped walnuts, pecans, or almonds to the batter for a crunchy texture contrast.
- Frosted Brownie Cupcakes: For an extra indulgent treat, top your cooled brownies with chocolate ganache or whipped cream.
- Mint Brownie Cupcakes: Add a few drops of peppermint extract to the batter for a refreshing minty twist.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to make these cupcakes gluten-free.
Storage/Reheating
- Storage: Store your brownie cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week.
- Reheating: To enjoy these cupcakes warm, heat them in the microwave for about 10-15 seconds or place them in a preheated oven at 350°F (175°C) for 5 minutes.
FAQs
1. Can I make these cupcakes without chocolate chips?
Yes, if you prefer a simpler cupcake or don’t have chocolate chips on hand, you can leave them out. The brownies will still be delicious and rich with the cocoa powder.
2. How do I know when the brownie cupcakes are done baking?
The cupcakes are done when a toothpick inserted into the center comes out with a few moist crumbs, but not wet batter. They should have a slight spring when touched.
3. Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer will work perfectly fine to beat the wet ingredients together. Just ensure that the mixture is smooth and fully combined.
4. Can I make these brownies ahead of time?
Yes, you can prepare the batter in advance and refrigerate it for up to 24 hours. When you’re ready to bake, just let the batter sit at room temperature for a few minutes before filling the cupcake liners and baking.
5. Can I freeze brownie cupcakes?
Yes, you can freeze the cupcakes once they’ve cooled completely. Place them in a freezer-safe container or bag for up to 3 months. To enjoy, thaw them at room temperature or warm them up in the microwave.
6. Why did my brownie cupcakes sink in the center?
If your brownie cupcakes sink, it could be due to overmixing the batter or underbaking. Be sure to mix until just combined and bake until a toothpick inserted comes out with a few moist crumbs.
7. Can I use salted butter for this recipe?
Yes, you can use salted butter, but be sure to reduce the amount of added salt in the recipe to avoid making the cupcakes too salty.
8. How do I prevent the cupcakes from sticking to the liners?
Make sure to use cupcake liners that are non-stick or lightly grease the inside of the liners before filling them with the batter.
9. Can I add other mix-ins like caramel or toffee?
Absolutely! Feel free to add caramel bits, toffee pieces, or any other sweet treat to the batter for added flavor and texture.
10. Can I make these brownies without eggs?
Yes, you can use an egg replacer (like a flax egg or aquafaba) to make these cupcakes egg-free, but the texture might be slightly different.
Conclusion
These Brownie Cupcakes are a perfect treat for any chocolate lover. They combine the rich, fudgy texture of brownies with the convenience of cupcakes, making them both delicious and easy to serve. With just a few simple ingredients, you can create a batch of chocolatey, indulgent cupcakes that everyone will love. Whether you enjoy them with a cup of coffee or as a dessert after dinner, these brownie cupcakes are sure to be a hit.
Brownie Cupcakes: Amazing Ultimate Chocolate Treats You Must Try
Brownie Cupcakes are a delightful combination of fudgy brownies and light, fluffy cupcakes. These rich, chocolatey treats are perfect for any occasion, offering a melt-in-your-mouth texture and a decadent taste.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 43 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup unsweetened cocoa powder
1 cup granulated sugar
½ cup brown sugar
½ cup unsalted butter, melted
3 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
¼ teaspoon salt
½ teaspoon baking powder
1 cup semi-sweet chocolate chips (optional)
Powdered sugar, for dusting (optional)
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a large bowl, sift together cocoa powder, flour, baking powder, and salt.
- Combine Sugars and Butter: In another bowl, mix granulated sugar, brown sugar, and melted butter until well combined.
- Add Eggs: Beat in eggs one at a time, followed by vanilla extract.
- Combine Wet and Dry Mixtures: Gradually add the dry mixture to the wet mixture and stir until smooth. Avoid overmixing.
- Fold in Chocolate Chips: If using, gently fold in chocolate chips.
- Fill the Muffin Tin: Distribute the batter evenly among the cupcake liners, filling each about ¾ full.
- Bake: Bake for 20-25 minutes or until a toothpick inserted comes out with a few moist crumbs.
- Cool: Let the cupcakes cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.
- Dust with Powdered Sugar: Optionally, dust the cooled cupcakes with powdered sugar before serving.
Notes
For a nutty version, add chopped walnuts, pecans, or almonds to the batter.
For a mint twist, add peppermint extract to the batter.
To make gluten-free, substitute all-purpose flour with a gluten-free flour blend.
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 18g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
