Description
Indulgent brownie cupcakes blend rich chocolate and moist cake textures into a single, irresistible treat. Chocolate enthusiasts will savor each delectable bite of these miniature desserts that promise pure bliss in every mouthful.
Ingredients
Scale
Chocolate Base:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients:
- 2 large eggs
- 1/2 cup unsalted butter
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
Chocolate Add-ins:
- 1/2 cup chocolate chips
- 1/4 cup chopped dark chocolate
- 2 tbsp chocolate syrup
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with cupcake liners, ensuring even spacing for uniform baking.
- Sift together flour, cocoa powder, granulated sugar, brown sugar, baking powder, and salt in a large mixing bowl, creating a smooth, lump-free dry mixture.
- In a separate bowl, whisk eggs until well combined, then incorporate melted butter, vegetable oil, and vanilla extract, blending until the wet ingredients form a cohesive mixture.
- Gradually fold the wet ingredients into the dry ingredients, stirring gently to prevent overmixing and maintain a light, airy texture.
- Gently fold in chocolate chips and chopped dark chocolate, distributing them evenly throughout the batter to ensure consistent chocolate flavor in each cupcake.
- Drizzle chocolate syrup into the batter, creating subtle swirls and additional chocolate intensity.
- Carefully spoon the batter into the prepared muffin tin, filling each liner about 2/3 full to allow room for rising during baking.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Optional: Dust with powdered sugar or top with chocolate ganache for an extra decadent finish.
Notes
- Prevent dry cupcakes by using room temperature ingredients, which blend more smoothly and create a more tender texture.
- Customize chocolate intensity by experimenting with different chocolate chip varieties like milk, dark, or semi-sweet for unique flavor profiles.
- Achieve gluten-free version by substituting all-purpose flour with almond or gluten-free flour blend, maintaining the same measurement proportions.
- Control portion sizes and calorie intake by using mini muffin tins, creating bite-sized brownie cupcakes perfect for portion-controlled desserts.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 15 g
- Sodium: 100 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 60 mg