Description
Heavenly Brownie Cupcakes blend rich chocolate with creamy frosting for an irresistible dessert. Belgian chocolate and silky buttercream create a luxurious experience that delights chocolate enthusiasts.
Ingredients
Scale
- 1 cup / 200g granulated sugar
- 2 large eggs
- ½ cup / 115g unsalted butter, melted
- ⅓ cup / 40g unsweetened cocoa powder
- ½ cup / 65g all-purpose flour
- ½ cup / 85g chocolate chips
- 1 tsp vanilla extract
- ¼ tsp salt
- ¼ tsp baking powder
- whipped cream or frosting (optional)
- chocolate drizzle (optional)
- sprinkles (optional)
Instructions
- Oven Preparation: Position the oven rack centrally and preheat to 350F (175C). Line a standard muffin tin with cupcake liners, ensuring even spacing and coverage.
- Wet Mixture Creation: Blend melted butter and sugar until achieving a silky, homogeneous consistency. Whisk eggs and vanilla extract into the mixture, creating a smooth, integrated emulsion.
- Dry Ingredient Refinement: Sift cocoa powder, flour, salt, and baking powder together, eliminating potential lumps and creating a uniform dry base for the cupcakes.
- Batter Assembly: Gently fold dry ingredients into the wet mixture using a rubber spatula, mixing minimally to maintain the batter’s delicate texture. Incorporate chocolate chips if desired for additional richness.
- Baking Process: Fill cupcake liners two-thirds full with batter, allowing adequate space for rising. Bake in the preheated oven for 18-20 minutes, testing doneness with a toothpick that should reveal a few moist crumbs.
- Cooling and Finishing: Allow cupcakes to rest in the tin for five minutes, then transfer to a wire rack for complete cooling. Optionally garnish with whipped cream, frosting, or chocolate drizzle to enhance presentation and flavor.
Notes
- Master Batter Mixing: Fold dry ingredients gently to prevent overmixing, which can create tough, dense cupcakes. Stop stirring the moment ingredients are barely combined for tender, soft brownies.
- Temperature Control: Position oven rack centrally and ensure precise 350F heat for even baking. Uneven temperatures can cause inconsistent browning and undercooked centers.
- Moisture Check Technique: Use the toothpick test strategically – a few moist crumbs indicate perfect brownie-like texture. Completely clean toothpick means potential over-baking and dry results.
- Cooling Strategy: Allow cupcakes to rest in tin for 5 minutes before transferring to wire rack. This prevents structural collapse and helps maintain delicate brownie-cupcake integrity.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 202
- Sugar: 15g
- Sodium: 52mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg