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Heavenly Brownie Cupcakes Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 10–12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Heavenly Brownie Cupcakes are rich, fudgy chocolate cupcakes that combine the dense texture of a brownie with the convenience of a cupcake. Made with melted chocolate and butter, these cupcakes are loaded with chocolate chips and optional nuts for a delightful crunch. Perfectly baked to have moist, gooey centers, they are ideal for a decadent dessert or a special treat any time of the day.

Ingredients

Scale

Wet Ingredients

  • 1/2 cup unsalted butter
  • 1 cup semisweet chocolate chips
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder

Mix-ins and Toppings

  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup extra chocolate chips or chunks (for mix-in or topping)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with 10–12 paper liners to prevent sticking and make cleanup easier.
  2. Melt Butter and Chocolate: In a medium saucepan over low heat, melt the butter and 1 cup of semisweet chocolate chips together, stirring constantly until the mixture is smooth and fully combined. Remove from heat and allow it to cool slightly to avoid cooking the eggs in the next step.
  3. Combine Wet Ingredients: Whisk in the sugar, eggs, and vanilla extract into the melted chocolate until the mixture is smooth and well incorporated.
  4. Mix Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, salt, and baking powder to distribute the leavening agents evenly.
  5. Combine Wet and Dry: Gradually add the dry ingredients to the chocolate mixture, stirring just until combined to avoid overmixing, which could toughen the cupcakes.
  6. Add Nuts and Extra Chocolate: Fold in the chopped nuts and additional chocolate chips or chunks if using, distributing them evenly throughout the batter for texture and extra chocolaty bites.
  7. Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about three-quarters full to allow room for rising during baking.
  8. Bake: Place the muffin tin in the preheated oven and bake for 18–22 minutes. The tops should be set, and a toothpick inserted into the center should come out with moist crumbs, indicating perfect fudgy texture.
  9. Cool: Let the cupcakes cool in the pan for 5 minutes to firm up, then transfer them to a wire rack to cool completely, enhancing texture and flavor.

Notes

  • For extra decadence, top with a dollop of ganache or a scoop of vanilla ice cream before serving.
  • These brownie cupcakes are best enjoyed slightly warm to savor their fudgy richness.
  • Store leftovers in an airtight container at room temperature for up to 4 days.
  • For longer storage, freeze the cupcakes in a sealed container or freezer bag for up to 2 months.

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Find it online: https://athleticcupping.com/heavenly-brownie-cupcakes-recipe/