Description
Chocolate lovers rejoice with these heavenly brownie cupcakes that blend rich cocoa decadence and moist cake textures. Silky ganache and delicate chocolate swirls elevate each bite, promising pure indulgence you won’t be able to resist.
Ingredients
Scale
Cupcake Dry Ingredients:
- 1/3 cup (40 grams) unsweetened cocoa powder
- 1/2 cup (65 grams) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Cupcake Wet Ingredients:
- 1/2 cup (115 grams) unsalted butter, melted
- 1 cup (200 grams) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Optional Add-ins:
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup chopped walnuts or pecans
Ganache Topping:
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven at 350F (175C) and arrange cupcake liners in a 12-cup muffin tin.
- Combine melted butter and sugar in a large bowl, whisking until thoroughly blended. Incorporate eggs and vanilla extract, mixing until smooth and uniform.
- Sift dry ingredients (cocoa powder, flour, salt, baking powder) directly into the wet mixture. Fold gently until ingredients are just combined, maintaining a light texture. Optional: Integrate chocolate chips or chopped nuts for enhanced complexity.
- Distribute batter evenly across cupcake liners, filling approximately two-thirds full. Ensure consistent portioning for uniform baking.
- Bake for 18-22 minutes, monitoring until a toothpick reveals minimal moist crumbs when inserted. Remove from oven and allow cupcakes to rest in the pan for 5 minutes before transferring to a cooling rack.
- Prepare ganache by gently heating cream until it reaches a soft simmer. Pour hot cream over chocolate chips in a heatproof bowl, letting it sit for 2-3 minutes to melt completely.
- Stir ganache until achieving a glossy, smooth consistency. Incorporate vanilla extract and allow to cool slightly, maintaining a pourable texture.
- Decorate cupcakes by spooning or dipping into ganache. Embellish with optional garnishes like sprinkles, mini chocolate chips, or a delicate powdered sugar dusting.
Notes
- Measure ingredients precisely to ensure consistent brownie cupcake texture and prevent dry or overly dense results.
- Soften butter and eggs at room temperature for smoother batter integration and better overall mixing.
- Use high-quality cocoa powder and dark chocolate chips for richer, more intense chocolate flavor.
- For gluten-free option, substitute all-purpose flour with almond or gluten-free flour blend, maintaining same measurement ratios.
- Allow ganache to cool slightly before topping to achieve perfect drizzle consistency without melting cupcake surface.
- Experiment with flavor variations by adding espresso powder or orange zest to enhance chocolate depth.
- Store cupcakes in airtight container at room temperature for 3-4 days or refrigerate for extended freshness.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 293 kcal
- Sugar: 18 g
- Sodium: 70 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 65 mg