Here’s a rich and fudgy Brownie Cupcakes recipe — perfect individual chocolate treats 🍫🧁
Brownie Cupcakes
Yields: 12 cupcakes
Time: ~30–35 minutes
Ingredients
- ½ cup (115 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ⅓ cup (35 g) unsweetened cocoa powder
- ½ cup (65 g) all-purpose flour
- ¼ tsp salt
- ¼ tsp baking powder
- Optional mix-ins: chocolate chips, nuts, or caramel bits
Instructions
- Preheat oven
- Preheat oven to 175°C / 350°F. Line a 12-cup muffin pan with paper liners.
- Melt butter
- In a microwave-safe bowl or small saucepan, melt the butter. Allow to cool slightly.
- Mix wet ingredients
- Stir in sugar, eggs, and vanilla until smooth.
- Add dry ingredients
- Sift in cocoa powder, flour, salt, and baking powder. Fold gently until just combined.
- Optional: fold in chocolate chips or nuts.
- Fill cupcake liners
- Spoon batter into liners, filling each about 2/3 full.
- Bake
- Bake 18–22 minutes until a toothpick inserted comes out with a few moist crumbs. Do not overbake — fudgy centers are ideal.
- Cool & serve
- Let cool 10 minutes in the pan, then transfer to a wire rack. Optional: top with frosting, whipped cream, or a dusting of powdered sugar.
Tips & Variations
- Extra fudgy: Reduce flour by 1–2 tbsp.
- Chocolate lovers: Add a chocolate ganache or drizzle on top.
- Nutty: Fold in chopped walnuts, pecans, or hazelnuts.
- Make ahead: Store in an airtight container at room temp 2–3 days, or freeze for up to 2 months.
- Mini cupcakes: Bake in mini liners for bite-sized treats; reduce bake time to 12–15 minutes.
I can also give a one-bowl super fudgy brownie cupcakes recipe that’s quicker and even more chocolatey.
Do you want me to do that?
