Description
These Heavenly Brownie Cupcakes combine the rich, fudgy texture of a classic brownie with the light, fluffy bite of a cupcake. Topped with silky chocolate ganache, they are perfect for satisfying any chocolate lover’s craving with a decadent yet easy-to-make treat.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Chocolate and Ganache
- 1/2 cup semisweet chocolate chips (for batter)
- 1/2 cup semisweet chocolate chips (for ganache)
- 1/4 cup heavy cream
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until combined and set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, ensuring good aeration for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing thoroughly after each, then stir in the vanilla extract to infuse flavor.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture and stir gently until just combined to maintain a tender texture; be careful not to overmix.
- Fold in Chocolate Chips: Gently fold the semisweet chocolate chips into the batter to distribute chocolatey pockets throughout the cupcakes.
- Fill Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full for optimal rise and shape during baking.
- Bake: Bake the cupcakes for 18-20 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool Cupcakes: Allow the cupcakes to cool in the muffin tin for a few minutes to set, then transfer them to a wire rack to cool completely before frosting.
- Prepare Ganache: In a small saucepan over low heat, combine the remaining 1/2 cup chocolate chips and heavy cream. Stir continuously until the chocolate has melted completely and the ganache is smooth and glossy.
- Dip Cupcakes in Ganache: Once the cupcakes have cooled fully, dip the top of each into the warm ganache to coat, then set aside to allow the ganache to firm up before serving.
Notes
- Make sure the butter is softened (not melted) for best creaming results.
- Do not overmix the batter once you add the dry ingredients to keep the cupcakes tender.
- Allow cupcakes to cool completely before dipping in ganache to prevent melting and sliding.
- Store leftover cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Ganache can be reheated gently if it hardens before dipping all cupcakes.
