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Heavenly Brownie Cupcakes Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Heavenly Brownie Cupcakes combine the rich, fudgy flavor of classic brownies with the light, airy texture of cupcakes. Topped with a smooth chocolate ganache, they make a perfect treat for any chocolate lover.


Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Other

  • 1/2 cup semisweet chocolate chips (for batter)
  • 1/2 cup semisweet chocolate chips (for ganache)
  • 1/4 cup heavy cream


Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal and cleanup.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until evenly combined to ensure a balanced texture.
  3. Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar using an electric mixer or by hand until the mixture is light and fluffy, which helps to incorporate air for a tender crumb.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract to enhance the flavor profile.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined to avoid overmixing, which can toughen the cupcakes. Gently fold in the 1/2 cup of semisweet chocolate chips for a burst of chocolate in every bite.
  6. Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling them approximately two-thirds full to allow for rising without spilling over.
  7. Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean, indicating they are perfectly cooked.
  8. Cool Cupcakes: Allow the cupcakes to cool for a few minutes in the muffin tin before transferring them to a wire rack to cool completely to room temperature.
  9. Prepare Ganache: In a small saucepan over low heat, combine the remaining 1/2 cup of semisweet chocolate chips and 1/4 cup heavy cream. Stir continuously until the chocolate melts completely and the ganache is smooth and glossy.
  10. Dip and Set: Dip the tops of the cooled cupcakes into the warm ganache. Let the ganache set at room temperature before serving to create a luscious, chocolatey topping.

Notes

  • Ensure butter is softened to room temperature for easier creaming and better texture.
  • Do not overmix the batter once the dry ingredients are added to keep cupcakes tender.
  • Allow ganache to cool slightly if too hot before dipping cupcakes to prevent melting the cupcake tops.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • To keep ganache shiny and smooth, gently warm before use if it thickens.