Description
These Heavenly Brownie Cupcakes are rich, fudgy, and irresistibly chocolatey — the perfect single-serve treat for brownie lovers! With a crackly top and gooey center, they’re a match made in dessert heaven.
Ingredients
Scale
Dry Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup semi-sweet chocolate chips
- Optional: 1/4 cup chopped walnuts or pecans
Instructions
- Preheat the oven
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. - Mix dry ingredients
In a bowl, whisk together flour, cocoa powder, salt, and baking powder. - Combine wet ingredients
In a separate bowl, mix melted butter and sugar until smooth. Add eggs one at a time, then stir in vanilla. - Combine mixtures
Gradually add dry ingredients to the wet mixture. Stir until just combined. Fold in chocolate chips and optional nuts. - Fill and bake
Spoon the batter evenly into 10 cupcake liners. Bake for 18–20 minutes, or until a toothpick comes out with moist crumbs. - Cool and serve
Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or cooled.
Notes
- For an extra gooey center, slightly underbake the cupcakes.
- Top with a scoop of vanilla ice cream or drizzle with caramel sauce for a decadent dessert.
- Store in an airtight container for up to 3 days at room temperature.
- You can use dark chocolate chips for a richer flavor.
- Freeze extras by wrapping each cupcake individually and storing in a zip-top freezer bag.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 20g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg