Heavenly Brownie Cupcakes
These Heavenly Brownie Cupcakes combine the fudgy goodness of brownies with the charm of cupcakes. Topped with a luscious ganache, they’re perfect for chocolate lovers and easy to customize with nuts or chips.
Ingredients
Brownie Cupcakes:
- ½ cup 115g unsalted butter, melted
- 1 cup 200g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup 40g unsweetened cocoa powder
- ½ cup 65g all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- Optional: ½ cup semi-sweet chocolate chips
- Optional: ¼ cup chopped walnuts or pecans
Ganache Topping:
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with 10–12 liners.
- Whisk butter and sugar. Beat in eggs and vanilla.
- Sift in cocoa, flour, salt, baking powder; mix gently.
- Fold in chocolate chips/nuts if using.
- Divide into liners, bake 18–20 min, cool completely.
- Heat cream, pour over chocolate chips, stir smooth, add vanilla.
- Spoon or dip cupcakes in ganache. Let set.
Notes
- Use dark chocolate for deeper flavor.
- Make mini versions by adjusting bake time.
- Skip ganache or use your favorite frosting.
- Vegan or gluten-free swaps work well.
- Store in fridge for up to a week or freeze unfrosted.