Brownie Cupcakes
Equipment
- 1 12-cup muffin tin
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 small microwave-safe bowl or saucepan
- 1 Whisk
- 1 Rubber spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 wire cooling rack
- 1 toothpick for doneness test
Ingredients
- 115 gram unsalted butter melted
- 150 gram semisweet chocolate chips divided
- 150 gram granulated sugar
- 50 gram light brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 95 gram all-purpose flour
- 25 gram unsweetened cocoa powder
- 0.5 teaspoon fine salt
- 0.25 teaspoon baking powder
- 60 milliliter whole milk room temperature
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a small microwave-safe bowl, melt the butter with 100 g of the chocolate chips in 20–30 second bursts, stirring between each until smooth, then let cool slightly.
- In a medium bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until glossy and slightly thickened.
- Slowly whisk the melted chocolate mixture into the sugar-egg mixture until fully combined.
- In another bowl, whisk together the flour, cocoa powder, salt, and baking powder.
- Add the dry ingredients to the wet ingredients and fold gently with a spatula until just a few streaks of flour remain.
- Add the milk and fold again until the batter is smooth and no dry spots remain.
- Fold in the remaining 50 g chocolate chips until evenly distributed.
- Divide the batter evenly among the 12 lined muffin cups, filling each about two-thirds to three-quarters full.
- Bake for 16–18 minutes, or until the tops are set and a toothpick inserted in the center comes out with moist crumbs but no wet batter.
- Remove the muffin tin from the oven and let the brownie cupcakes cool in the pan for 10 minutes.
- Transfer the cupcakes to a wire rack and let them cool for an additional 10 minutes before serving or frosting, if desired.
Notes
For best texture, avoid overmixing the batter after adding the flour, as this can make the cupcakes tough instead of fudgy; slightly underbaking them yields a gooier brownie center, while a minute or two more gives a cakier crumb, so watch them closely near the end and use the toothpick test. If your kitchen is warm, chill the batter for 5–10 minutes before baking to help maintain a domed top, and rotate the pan halfway through baking for even cooking. Let them cool fully before storing in an airtight container to prevent condensation, and warm leftover cupcakes for 5–10 seconds in the microwave to revive their just-baked softness.
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