Description
Indulgent brownie cupcakes merge rich chocolate decadence with delicate bakery magic. Creamy frosting and velvety chocolate layers promise pure dessert bliss for chocolate enthusiasts craving an irresistible sweet escape.
Ingredients
Scale
Primary Ingredients:
- 1 cup (200g) granulated sugar
- 2 large eggs
- ½ cup (115g) unsalted butter, melted
- ⅓ cup (40g) unsweetened cocoa powder
- ½ cup (65g) all-purpose flour
- ½ cup (85g) chocolate chips
Enhancing Ingredients:
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon baking powder
Optional Toppings:
- Whipped cream or frosting
- Chocolate drizzle
- Sprinkles
Instructions
- Prepare the baking environment by arranging an oven rack in the center position and heating to 350F (175C). Carefully line a standard muffin tin with protective paper cupcake liners.
- Create a luxurious wet mixture by thoroughly blending melted butter with granulated sugar until the texture becomes silky and uniform. Incorporate eggs and vanilla extract, whisking with precision until the ingredients form a harmonious emulsion.
- In a separate vessel, meticulously sift cocoa powder, all-purpose flour, salt, and baking powder to eliminate potential lumps and ensure a smooth, consistent dry foundation.
- Delicately integrate the dry ingredients into the wet mixture, using gentle folding techniques with a rubber spatula. Stir only until the components are barely combined, preserving the batter’s tender potential. If desired, softly introduce chocolate chips for extra decadence.
- Distribute the velvety batter evenly across the prepared cupcake liners, filling each compartment approximately two-thirds full to allow appropriate rising space during baking.
- Position the muffin tin in the preheated oven and bake for 18-20 minutes. Monitor the cupcakes, checking doneness by inserting a toothpick into the center – it should emerge with a few moist crumbs, indicating perfect moisture retention.
- Once removed from the oven, let the cupcakes rest within the tin for five minutes, allowing initial cooling and structural stabilization. Carefully transfer the delicate treats to a wire cooling rack to achieve complete temperature equilibration.
- Serve the cupcakes in their pure, rich state or elevate them with optional embellishments like cloud-like whipped cream, decadent frosting, or an artistic chocolate drizzle for enhanced sensory pleasure.
Notes
- Ensure butter is melted but not scorching hot to prevent cooking the eggs prematurely during mixing.
- Use room temperature eggs for smoother batter integration and more consistent cupcake texture.
- When folding dry ingredients, stop mixing the moment ingredients are combined to prevent tough, dense brownies.
- Consider using Dutch-processed cocoa for deeper, richer chocolate flavor and more intense color.
- Swap regular flour with gluten-free blend for celiac-friendly version without compromising taste.
- Line muffin cups completely to prevent sticking and ensure easy removal after baking.
- Check doneness early to avoid overbaking, which can lead to dry, crumbly cupcakes.
- Cool cupcakes thoroughly before adding frosting to prevent melting and maintain decorative appearance.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 200
- Sugar: 17g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg