Brownie Cupcakes
Introduction
Brownie cupcakes are a delightful twist on the classic brownie. They combine the rich, fudgy texture of a brownie with the fun, portable size of a cupcake. These treats are perfect for any occasion, whether it’s a party, a family gathering, or just a cozy night at home. Their chocolatey goodness will surely satisfy any sweet tooth!
Why Make This Recipe
Brownie cupcakes are easy to make and require simple ingredients that you likely already have at home. They’re more than just desserts; they are mini, delicious bites of joy that everyone loves. With a rich ganache frosting, these cupcakes bring the perfect balance of sweetness and chocolate flavor. Plus, they are great for sharing, making them a favorite among friends and family!
How to Make Brownie Cupcakes
Ingredients:
- 1/2 cup salted butter
- 4 ounces unsweetened chocolate baking bar
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 1 cup semi-sweet chocolate chips
- 2 cups semi-sweet chocolate chips (for ganache frosting)
- 1 1/2 cups heavy whipping cream
Directions:
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- In a medium saucepan, melt the butter and unsweetened chocolate over low heat, stirring constantly until smooth.
- Remove from heat and stir in the granulated sugar and brown sugar until well combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually fold in the all-purpose flour until just combined. Be careful not to overmix.
- Gently fold in the chocolate chips.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- While the cupcakes are baking, make the ganache frosting by heating the heavy whipping cream in a saucepan until it just begins to simmer.
- Pour the hot cream over the 2 cups of semi-sweet chocolate chips in a bowl and let it sit for a few minutes before stirring until smooth.
- Once the cupcakes are completely cooled, frost them generously with the ganache frosting.
- Enjoy your delicious brownie cupcakes!
How to Serve Brownie Cupcakes
You can serve these brownie cupcakes fresh out of the oven or allow them to cool completely before frosting. They taste great on their own but can also be paired with a scoop of vanilla ice cream or a dusting of powdered sugar for an extra special treat.
How to Store Brownie Cupcakes
Keep your brownie cupcakes in an airtight container at room temperature for up to 3 days. If you want them to last longer, they can be stored in the refrigerator for up to a week. Just make sure to let them come to room temperature before serving again for the best flavor!
Tips to Make Brownie Cupcakes
- Make sure to mix the ingredients gently to keep the cupcakes soft and fudgy.
- Don’t overbake them! The toothpick should come out with a few moist crumbs for that perfect brownie texture.
- You can add nuts or other toppings to the batter if you like a little crunch in your cupcakes.
Variation
Feel free to experiment with different types of chocolate chips or add a sprinkle of sea salt on top of the ganache for a salted chocolate flavor. You could even layer in some caramel for an extra indulgence!
FAQs
Q1: Can I make these brownie cupcakes ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours before baking.
Q2: How can I make them without eggs?
You can substitute each egg with 1/4 cup of applesauce or a flaxseed meal (1 tablespoon of flax meal mixed with 2.5 tablespoons of water) for a vegan option.
Q3: What can I use instead of heavy whipping cream for the ganache?
If you don’t have heavy whipping cream, you can use full-fat coconut milk or evaporated milk as a substitute, though the taste will slightly vary.
Enjoy making and sharing these scrumptious brownie cupcakes!
