Description
Rich, fudgy brownie cupcakes with a crackly top and soft, gooey center — the perfect bite-sized indulgence for chocolate lovers.
Ingredients
- 1/2 cup (115g) unsalted butter
- 8 oz (225g) semi-sweet chocolate, chopped
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (65g) all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1/4 tsp salt
- 1/2 cup (90g) chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a microwave-safe bowl, melt the butter and chopped chocolate together in 30-second intervals, stirring until smooth.
- Whisk in granulated sugar and brown sugar until combined.
- Add eggs and vanilla extract, whisking until glossy and smooth.
- Sift in flour, cocoa powder, and salt. Gently fold until just combined — do not overmix.
- Stir in chocolate chips if using.
- Divide the batter evenly among cupcake liners, filling each about 3/4 full.
- Bake for 18–22 minutes, or until the tops are set and slightly cracked but centers remain fudgy.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra indulgence, drizzle with melted chocolate or top with a scoop of vanilla ice cream.
- Do not overbake — they should stay slightly gooey in the center.
- Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American