Heavenly Homemade Brownie Cupcakes
A true indulgence for chocolate lovers, these mini cupcakes combine the rich, fudgy texture of brownies with the perfect portion size of a cupcake.
Equipment
- Mixing Bowl
- Cupcake Pan
- Whisk
- Spatula
Ingredients
Dry Ingredients
- 1 cup All-Purpose Flour Provides structure to the cupcakes.
- 1 cup Granulated Sugar Adds sweetness and moisture.
- 1/2 cup Cocoa Powder Delivers rich chocolate flavor.
- 1 teaspoon Baking Powder Helps the cupcakes rise.
- 1/4 teaspoon Salt Enhances overall flavor.
Wet Ingredients
- 2 large Eggs Provides moisture and binding.
- 1/2 cup Unsalted Butter Adds richness and moisture.
- 1/2 cup Chocolate Chips Optional, for extra chocolatey experience.
- 1/4 cup Hot Water Intensifies cocoa flavor.
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare your cupcake pan by lining it with cupcake liners.
- In a large mixing bowl, combine the dry ingredients: all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt. Whisk until well combined.
- In a separate bowl, melt the unsalted butter and let it cool slightly.
- Add the eggs to the melted butter and mix until smooth.
- Pour the wet ingredients into the dry ingredients and fold gently until just combined.
- Slowly add the hot water to the batter, stirring gently until well incorporated.
- If using, fold in the chocolate chips.
- Scoop the batter into the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick comes out with a few moist crumbs.
- Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
These cupcakes can be customized with toppings like whipped cream, fresh fruits, or chocolate sauce.