Heavenly Brownie Cupcakes
Rich, fudgy brownie goodness packed into delightful cupcake form, topped with velvety chocolate ganache.
Servings: 12 servings
Calories: 280kcal
Equipment
- Muffin Tin
- Mixing Bowl
- Saucepan
Ingredients
Ingredients
- 1/2 cup Unsalted Butter Melted
- 1 cup Granulated Sugar
- 2 large Eggs Room temperature
- 1 teaspoon Vanilla Extract
- 1/3 cup Unsweetened Cocoa Powder
- 1/2 cup All-Purpose Flour
- 1/4 teaspoon Salt
- 1/4 teaspoon Baking Powder
- 1/2 cup Semi-Sweet Chocolate Chips Optional
- 1/4 cup Chopped Walnuts or Pecans Optional
- 1/2 cup Heavy Cream For ganache
- 1 cup Semi-Sweet Chocolate Chips For ganache
- 1 teaspoon Vanilla Extract For ganache
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk melted butter and sugar until smooth. Add eggs and vanilla, mixing well.
- Sift in cocoa powder, flour, salt, and baking powder. Gently fold until just combined. Fold in optional chocolate chips or nuts.
- Divide batter evenly among liners, filling about 2/3 full. Bake 18–22 minutes until a toothpick comes out with moist crumbs. Cool on a wire rack.
- For the ganache: Heat heavy cream until simmering. Pour over chocolate chips and let sit 2–3 minutes, then stir smooth. Stir in vanilla extract.
- Once cupcakes are completely cooled, spoon or drizzle ganache over the tops. Let set before serving.
Notes
Optional toppings include sprinkles, extra nuts, or a dusting of cocoa powder. Store in an airtight container at room temperature for 3 days or refrigerate for up to a week.
Nutrition
Calories: 280kcal | Fat: 16g