Description

Heavenly Brownie Cupcakes are fudgy, rich chocolate treats with crackly tops that deliver the perfect combination of a brownie and cupcake in one delightful dessert. Easy to prepare and bake, these cupcakes are perfect for any chocolate lover and can be customized with optional chocolate chips or toppings like powdered sugar, frosting, ganache, or peanut butter for extra indulgence.

Ingredients

Scale

Wet Ingredients

½ cup unsalted butter
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

Dry Ingredients

⅓ cup unsweetened cocoa powder
½ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon baking powder

Optional

½ cup semi-sweet chocolate chips
Powdered sugar or frosting, for topping

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Instructions

Preheat and prepare pan: Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners or grease it well to prevent sticking.
Melt butter and combine wet ingredients: In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the sugar, eggs, and vanilla extract until the mixture is smooth and glossy.
Mix dry ingredients: In a separate bowl, whisk together the cocoa powder, flour, salt, and baking powder to ensure they are evenly combined.
Combine wet and dry ingredients: Stir the dry ingredients into the wet mixture until just combined. Avoid overmixing to maintain a fudgy texture. Fold in chocolate chips if using.
Fill muffin cups and bake: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool and serve: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Dust with powdered sugar or top with your favorite frosting if desired.

Notes

These brownie cupcakes have a rich, fudgy center and crackly tops.
Avoid overbaking for the best texture to keep them moist and fudgy.
For an extra indulgent treat, add a dollop of ganache or a swirl of peanut butter before baking.