Description: These Brownie Cupcakes are the perfect marriage between a fudgy brownie and a convenient cupcake. Rich, intensely chocolatey, and incredibly moist, these treats are simple to make and guaranteed to satisfy any sweet tooth. Made with both unsweetened and semi-sweet chocolate, these cupcakes offer a deep, complex chocolate flavor that’s simply irresistible. Perfect for parties, potlucks, or a special treat for yourself, these cupcakes are a delightful twist on a classic dessert.
Ingredients:
- ½ cup (1 stick or 113g) salted butter
- 4 ounces (113g) unsweetened chocolate baking bar, coarsely chopped
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- ½ cup (60g) all-purpose flour
- 1 cup (170g) semi-sweet chocolate chips
Preparation:
Step 1: Preheat your oven to 350°F (175°C). This is a crucial step as preheating ensures even baking and consistent results. Make sure your oven is accurately calibrated for the best outcome. While the oven is preheating, prepare your muffin tin.
Step 2: Prepare your muffin tin. Line a 12-cup muffin tin with cupcake liners for easy removal and clean-up. Alternatively, lightly grease each cup with butter or cooking spray. This step is essential to prevent the cupcakes from sticking to the tin, making removal difficult. If you choose to grease the tin, dust it lightly with flour to further prevent sticking and to give the cupcakes a slightly crisper edge.
Step 3: Melt the butter and unsweetened chocolate. In a medium saucepan over low heat, melt the butter and unsweetened chocolate baking bar together. Stir frequently to prevent the chocolate from burning or scorching. The low heat is important to ensure that the chocolate melts slowly and evenly, without becoming grainy or seizing up. Continue stirring until the mixture is completely smooth and glossy.
Step 4: Cool the chocolate mixture. Once melted, remove the saucepan from the heat and allow the chocolate mixture to cool slightly. This is a critical step because adding hot chocolate to the sugars and eggs can partially cook the eggs, resulting in a less-than-ideal texture. A few minutes of cooling will prevent this from happening.
Step 5: Combine the melted chocolate and sugars. Transfer the slightly cooled chocolate mixture to a mixing bowl. Add the granulated sugar and packed light brown sugar. Whisk these ingredients together until they are fully combined and the mixture is smooth. The brown sugar adds moisture and a subtle caramel flavor to the cupcakes, enhancing their overall richness.
Step 6: Incorporate the eggs and vanilla extract. Beat in the eggs one at a time, mixing well after each addition. It’s important to mix thoroughly after each egg to ensure they are fully incorporated into the batter. This helps to create an emulsion, which contributes to the cupcakes’ moist and tender texture. Then, stir in the vanilla extract. The vanilla extract enhances the chocolate flavor and adds a touch of warmth to the overall taste.
Step 7: Add the flour. Gently fold in the all-purpose flour just until it is incorporated. Be careful not to overmix the batter at this stage, as overmixing can develop the gluten in the flour, resulting in tough cupcakes. Use a spatula or a large spoon to gently fold the flour into the batter, using a light hand. Stop mixing as soon as the flour is no longer visible.
Step 8: Stir in the chocolate chips. Stir in the semi-sweet chocolate chips until they are evenly distributed throughout the batter. The chocolate chips add bursts of chocolatey goodness to every bite. Make sure they are well distributed to ensure that each cupcake has a generous amount of chocolate chips.
Step 9: Fill the muffin tin. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. This allows the cupcakes to rise properly without overflowing. Use an ice cream scoop or a spoon to ensure that each cup is filled evenly.
Step 10: Bake the cupcakes. Bake for 18–22 minutes, or until a toothpick inserted into the center of a cupcake comes out with a few moist crumbs. The baking time may vary depending on your oven, so it’s important to check the cupcakes frequently. The cupcakes are done when they are set around the edges and the center is slightly soft.
Step 11: Cool the cupcakes. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Allowing them to cool slightly in the pan helps them to set up and prevents them from falling apart when you try to remove them. Transferring them to a wire rack allows them to cool evenly and prevents them from becoming soggy.
Why you will love this recipe
- Intense Chocolate Flavor: The combination of unsweetened chocolate and semi-sweet chocolate chips provides a deep, rich chocolate flavor that is simply irresistible.
- Moist and Fudgy Texture: These cupcakes have a perfect balance of moistness and fudginess, making them incredibly satisfying.
- Easy to Make: With simple ingredients and straightforward instructions, these cupcakes are easy to whip up in no time.
- Perfect for Any Occasion: Whether it’s a birthday party, a potluck, or a special treat for yourself, these cupcakes are sure to be a hit.
- Customizable: You can easily customize these cupcakes by adding nuts, caramel, or other toppings to suit your preferences.
COOKING Rating:
Easy
Serving Suggestions:
- Serve the cupcakes as is for a simple and delicious treat.
- Top with a dollop of whipped cream or a scoop of vanilla ice cream.
- Dust with powdered sugar for an elegant presentation.
- Drizzle with melted chocolate or caramel sauce for an extra touch of indulgence.
- Frost with your favorite buttercream frosting for a more decadent dessert.
- Pair with a glass of cold milk or a cup of hot coffee.
Tips:
- Use high-quality chocolate for the best flavor.
- Do not overmix the batter, as this can result in tough cupcakes.
- Make sure the oven is preheated to the correct temperature for even baking.
- Allow the cupcakes to cool completely before frosting or serving.
- Store leftover cupcakes in an airtight container at room temperature for up to 3 days.
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Nutritional Information:
(Estimated, per cupcake)
- Calories: ~300 kcal
- Protein: 4g
- Sodium: 150mg
Conclusion
These Decadent Double Chocolate Brownie Cupcakes are a delightful treat that combines the best of brownies and cupcakes. With their rich chocolate flavor, moist texture, and easy preparation, they are perfect for any occasion. Whether you’re looking for a simple dessert to satisfy your sweet tooth or a crowd-pleasing treat for a party, these cupcakes are sure to impress. Enjoy!
Questions and Answers about this recipe:
Q1: Can I use unsalted butter instead of salted butter? A: Absolutely! If you prefer to use unsalted butter, that’s perfectly fine. Just add ¼ teaspoon of salt to the batter along with the flour to balance the sweetness and enhance the chocolate flavor. Using salted butter provides a subtle contrast that many find enhances the chocolate flavor, but using unsalted butter provides more control over the sodium level.
Q2: Can I use different types of chocolate chips? A: Yes, you can definitely experiment with different types of chocolate chips! Milk chocolate chips will make the cupcakes sweeter, while dark chocolate chips will add a more intense chocolate flavor. You could even use white chocolate chips for a fun twist. Just ensure that the total amount of chocolate chips remains the same (1 cup) to maintain the desired texture and consistency. Consider using a combination of chocolate chips for a more complex flavor profile!
Q3: What if I don’t have cupcake liners? A: If you don’t have cupcake liners, you can grease the muffin tin very thoroughly with butter or cooking spray. To ensure the cupcakes release cleanly, you can also dust the greased tin with flour. This creates a barrier between the batter and the tin, preventing the cupcakes from sticking. Make sure to tap out any excess flour after dusting. Alternatively, you could use silicone muffin cups, which are naturally non-stick and reusable.
Q4: Can I add nuts to these cupcakes? A: Certainly! Adding nuts is a great way to add texture and flavor to these cupcakes. You can add about ½ cup of chopped nuts, such as walnuts, pecans, or almonds, to the batter along with the chocolate chips. Just make sure to chop the nuts into small pieces so they are evenly distributed throughout the batter. Consider toasting the nuts lightly before adding them to the batter for an even deeper, nuttier flavor.
Q5: How can I make these cupcakes even more decadent? A: There are several ways to elevate these cupcakes to an even higher level of decadence! You could add a swirl of caramel sauce to the batter before baking, or top the baked cupcakes with a rich chocolate ganache. Alternatively, you could core the cupcakes and fill them with a chocolate mousse or a creamy peanut butter filling. A sprinkle of sea salt on top of the finished cupcakes will also enhance the sweetness and add a sophisticated touch. You could also incorporate espresso powder into the batter to intensify the chocolate flavor further.
