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chocolate cupcakes topped with brownie

Chocolate Cupcakes With Brownie Topping

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Prep Time 25 minutes
Cook Time 22 minutes
Resting Time 20 minutes
Total Time 1 hour 7 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 Standard 12-cup muffin pan
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 microwave-safe bowl or small saucepan
  • 1 Whisk
  • 1 Rubber spatula
  • 1 hand mixer or stand mixer
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 Cooling rack
  • 1 toothpick

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/2 cup whole milk room temperature
  • 1/4 cup vegetable oil
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup hot water
  • 1/2 cup unsalted butter melted and slightly cooled
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon fine salt
  • 1/2 cup semisweet chocolate chips

Instructions
 

  • Preheat the oven to 350°F and line the muffin pan with paper cupcake liners.
  • In a medium bowl whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt for the cupcakes.
  • In a large bowl whisk together the milk, vegetable oil, egg, and vanilla until smooth.
  • Add the dry cupcake ingredients to the wet ingredients and whisk just until combined.
  • Pour in the hot water and gently whisk until the batter is smooth and thin.
  • Divide the cupcake batter evenly among the 12 liners, filling each about 1/2 full.
  • For the brownie topping, whisk the melted butter and sugar together in a medium bowl until glossy and combined.
  • Whisk in the eggs and vanilla until the mixture is thick and slightly lightened in color.
  • Sift in the flour, cocoa powder, and salt, then fold with a spatula just until no dry streaks remain.
  • Fold in the chocolate chips until evenly distributed.
  • Spoon about 1 tablespoon of brownie batter on top of each cupcake, gently spreading to mostly cover the surface without mixing layers.
  • Bake for 20 to 22 minutes, or until a toothpick inserted into the cupcake portion comes out with a few moist crumbs but no wet batter.
  • Remove the pan from the oven and let the cupcakes cool in the pan for 10 minutes.
  • Carefully transfer the cupcakes to a cooling rack and let them rest until completely cool, about 10 additional minutes, before serving.

Notes

For best results, avoid overmixing either batter so the cupcakes stay tender and the brownie topping remains fudgy rather than cakey; if your brownie layer seems too thick to spread, loosen it with 1 to 2 tablespoons of milk, and if it browns too quickly in your oven, tent the pan loosely with foil during the last few minutes of baking. Let the cupcakes cool fully so the brownie top can set and slice cleanly when bitten into, and store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days, allowing them to come to room temperature before serving.
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