Description
Indulge in the heavenly goodness of these fudgy brownie cupcakes that are sure to delight your taste buds. These chocolate-packed treats are perfect for any occasion, whether you’re craving a sweet snack or need a dessert to impress.
Ingredients
Scale
For the Brownie Cupcakes:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ cup semi-sweet chocolate chips
- ½ cup chopped walnuts (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
- Mix Wet Ingredients: In a large mixing bowl, whisk together melted butter, sugar, and cocoa powder until smooth.
- Add Flavors: Stir in vanilla extract, then add eggs one at a time, mixing well after each addition.
- Incorporate Dry Ingredients: Fold in flour and salt until just combined—do not overmix.
- Add Final Touches: Stir in chocolate chips and walnuts if using.
- Bake: Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 20–22 minutes, or until the tops are set and a toothpick inserted in the center comes out with moist crumbs.
- Cool and Serve: Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack. Serve warm for gooey centers or let cool completely for fudgy cupcakes.
Notes
- For extra indulgence, top with a dollop of whipped cream, chocolate ganache, or a scoop of vanilla ice cream.
- These cupcakes freeze well—store in an airtight container for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 26 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 75 mg
