Brownie Cupcakes
Rich, fudgy, and incredibly satisfying, these Brownie Cupcakes are the perfect dessert for any occasion.
Ingredients
For the Cupcakes
- 1/2 cup butter unsalted preferred
- 4 oz chocolate bar use dark or semi-sweet chocolate
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1/2 cup all-purpose flour or gluten-free flour blend
- 3 cups chocolate chips milk or semi-sweet
For the Topping
- 1 1/2 cups whipping cream
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- Melt the butter and chocolate bar together in a bowl over simmering water, or in the microwave, stirring until smooth.
- In a mixing bowl, combine the granulated sugar, brown sugar, and the melted chocolate mixture. Mix in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the flour and mix until just combined.
- Fold in the chocolate chips.
- Pour the batter into the cupcake liners, filling each about 2/3 full.
Baking
- Bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool.
- For the topping, whip the cream until soft peaks form and spread or pipe on top of each cupcake.
Notes
Serve warm or at room temperature. Top with whipped cream, chocolate sauce, or ice cream. Store in an airtight container at room temperature for up to 3 days or refrigerate for a week.