Fudge Brownie Cupcakes are a delightful treat that combines the rich, dense flavor of brownies with the charming shape of cupcakes. Perfect for a party or a cozy night in, the cupcakes are sure to impress anyone with a sweet tooth.
For those with dietary restrictions, you can replace unsweetened chocolate with cocoa powder at a 3:1 ratio. If you’re looking for a dairy-free option, non-dairy butter and almond milk can work wonders. Just keep in mind that using different chocolates can alter the flavor a bit, so choose high-quality chocolates for the best results.
Brownies & Bars
Fudge Brownie Cupcakes Recipe
Ingredients
- 3 ounces unsweetened chocolate
- 1/2 cup butter
- 2/3 cup flour
- 1/4 teaspoon baking powder
- 1 pinch salt
- 2 eggs, lightly beaten
- 1 1/8 cups sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 cup milk
- 1/3 cup milk chocolate chips or 1/3 cup white chocolate chips
Instructions
- Preheat the oven to 325°F.
- Butter and flour a 12-cup muffin tin, or line it with paper liners; set aside.
- In a small saucepan, melt 3 ounces of unsweetened chocolate and 1/2 cup of butter together over low heat, stirring often. Once melted, remove the pan from heat and let it cool slightly.
- In a small bowl, whisk together 2/3 cup of flour, 1/4 teaspoon of baking powder, and a pinch of salt; set aside.
- In a medium bowl, using an electric mixer on high speed, beat 2 lightly beaten eggs until frothy.
- Slowly beat in 1 1/8 cups of sugar; continue beating until the mixture is light and thick.
- Reduce the mixer speed to low and blend in the chocolate mixture followed by 1 1/2 teaspoons of vanilla extract.
- Alternately beat in the flour mixture and 1/4 cup of milk, beginning and ending with the flour mixture, and beat just until combined—be careful not to overmix.
- Fold in 1/3 cup of chocolate chips, either milk or white, whichever you prefer.
- Ladle the batter into the prepared muffin tins and bake until the cupcakes have a shiny, crackled top and are firm around the edges, about 25 to 30 minutes. The centers will remain soft.
- Cool the cupcakes for 10 minutes in the tins. Gently pry them from the cups with a small knife, transfer to wire racks, and cool completely.
Part of our Brownie and Bar Recipes collection — Part 3 of 4:
If you’re in the mood for something equally indulgent, try making Fudgy Brownie Cups. The delectable morsels combine rich chocolate with a flaky pastry, creating a unique treat that will satisfy any dessert lover’s cravings.