Instructions
Step 1: Preheat & Prep
- Preheat oven to 350°F (175°C).
- Line a 12-cup muffin tin with cupcake liners or grease lightly.
Step 2: Make the Batter
- Melt butter in a microwave-safe bowl. Let cool slightly.
- Add sugar, eggs, and vanilla. Mix well.
- Sift in cocoa powder, flour, salt, and baking powder. Stir until smooth.
- Fold in chocolate chips (if using).
Step 3: Fill & Bake
- Divide batter evenly among muffin cups (about 2/3 full).
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Step 4: Serve & Enjoy!
- Serve as is or with your favorite toppings!
Cooking Tips & Notes
- Butter: Ensure melted butter isn’t too hot before adding eggs to prevent scrambling.
- Baking Time: Watch carefully! Slightly underbaked in the center yields a fudgy texture.
- Chocolate Chips: Optional, but adds extra richness.
Variations
- Peanut Butter Swirl: Drop a teaspoon of peanut butter into each cupcake and swirl with a toothpick before baking.
- Nutty: Add 1/4 cup chopped walnuts or pecans for crunch.
- Mint: Add 1/2 teaspoon peppermint extract for a minty twist.
- Frosted: Top with chocolate ganache or cream cheese frosting.
Frequently Asked Questions (FAQs)
1. How do I store brownie cupcakes?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
2. Can I freeze them?
Yes! Wrap individually in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature.
3. Can I use a boxed mix?
Absolutely! Follow box instructions and divide batter into a muffin tin.
4. How do I know when they’re done?
A toothpick inserted into the center should come out with a few moist crumbs. Don’t overbake!
Serving Suggestions
- Ice cream
- Powdered sugar
- Whipped cream & chocolate shavings
These brownie cupcakes are a delightful twist on a classic—rich, fudgy flavor in a convenient package! Perfect for any occasion.
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