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
- 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.
- 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.
- 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.
- 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.
- 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.
- Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling them approximately two-thirds full to allow for rising without spilling over.
- 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.
- 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.
- 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.
- 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.