Brownie Cupcakes

These chocolatey cupcakes are a perfect mashup between a brownie and a cupcake. They're so incredibly fudgy and absolutely delicious.

5 from 1 vote

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Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 20

Cook Time: 18

Total Time: 38

Servings: cupcakes

Calories: 233kcal

Author: Michelle

Preheat your oven to 350 degrees. Lightly grease the Wilton orb mini cake pan, or fill a standard cupcake pan with 12 liners.
In a heavy saucepan, melt together the butter and chocolate. Stir to combine. You can remove it from the heat before all the chocolate has melted, as the residual heat will finish the job. Add the cocoa powder, and stir again.
12 tablespoons unsalted butter, 2 ounces chocolate, 1/4 cup cocoa powder
In a large mixing bowl, add the sugar, and pour in the chocolate mixture. Mix thoroughly. In the saucepan you used for the chocolate, break the two eggs and whisk them until lightly beaten. The remaining heat from the saucepan will be a gentle warming of the eggs without cooking them.
3/4 cup sugar
Lightly beat the eggs, vanilla, and coffee extract into the chocolate. Add the salt and then the flour, stirring just until combined.
1/2 teaspoon salt, 2 eggs, 1 teaspoon vanilla, 1/2 teaspoon coffee extract, 1 cup flour
Fill each baking cup about two-thirds full. Using a scoop helps to ensure they're all the same size and will bake evenly. Bake for 18-20 minutes at 350 degrees until your tester comes clean.
Cool on a baking rack for 10 minutes, then remove from the pan. Once fully cooled, you can frost them. A ganache is a lovely finish to this for the frosting.

For a dairy-free option, you can substitute the butter with an equal amount of melted coconut oil or a vegan butter alternative.
For more tips and tricks, be sure to read the full article above.

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.