Heavenly Brownie Cupcakes
Heavenly Brownie Cupcakes
Introduction
Heavenly Brownie Cupcakes are the perfect blend of rich chocolate and fluffy goodness. They are a delightful treat that captures the essence of brownies in a cute cupcake form. Each bite is filled with chocolatey flavor and a creamy center, making them a favorite for chocolate lovers of all ages.
Why Make This Recipe
These cupcakes are not just for special occasions; they are great for any day when you want a little indulgence. They are easy to make, so you can whip them up quickly for a family dessert or a gathering with friends. Plus, they are visually appealing and sure to impress anyone who lays eyes on them. With a simple list of ingredients and straightforward directions, you’ll soon find these cupcakes become a staple in your baking routine.
How to Make Heavenly Brownie Cupcakes
Ingredients:
- 1 cup (120g) all-purpose flour
- 1/2 cup (60g) unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) heavy cream
- 1/2 cup (120g) semi-sweet chocolate chips
- 1 cup (240ml) heavy cream, whipped for topping
- 1/4 cup (60g) chocolate chips, for garnish
- Additional chocolate chips for garnish
Directions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a separate bowl, mix the melted butter and sugar until well combined.
- Add the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- While the cupcakes are baking, heat 1/2 cup of heavy cream in a small saucepan until just simmering.
- Remove from heat and stir in the semi-sweet chocolate chips until smooth and glossy.
- Once the cupcakes are done, let them cool slightly before using a small spoon to create a well in the center of each cupcake.
- Fill the wells with the prepared chocolate ganache.
- Top each cupcake with a generous dollop of whipped cream and drizzle with additional melted chocolate.
- Garnish with a few chocolate chips.
How to Serve Heavenly Brownie Cupcakes
Serve these cupcakes warm for an extra melt-in-your-mouth experience. They are wonderful as is or can be paired with a scoop of vanilla ice cream. Don’t forget to add extra chocolate drizzle or whipped cream on top for that perfect finishing touch.
How to Store Heavenly Brownie Cupcakes
You can store these delicious cupcakes in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week. Just make sure to let them come to room temperature before serving for the best taste.
Tips to Make Heavenly Brownie Cupcakes
- Make sure your ingredients are at room temperature for better mixing.
- Don’t overmix the batter; you want it to be just combined for a light texture.
- Feel free to add nuts or other goodies to the batter for a different twist.
Variation
Try adding a scoop of peanut butter to the center of the cupcakes before baking for a nutty surprise! You can also experiment with different flavored chocolate chips, like mint or caramel, to change things up.
FAQs
1. Can I use gluten-free flour?
Yes, you can substitute all-purpose flour with gluten-free flour in this recipe.
2. How can I make these cupcakes more chocolatey?
You can add more cocoa powder or chocolate chips to the batter for an even richer chocolate flavor.
3. Can I freeze the cupcakes?
Absolutely! Let them cool completely, then wrap each cupcake in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 3 months. Just thaw them in the fridge when you’re ready to enjoy.
Heavenly Brownie Cupcakes
Ingredients
Cupcake Ingredients
- 1 cup all-purpose flour 120g
- 1/2 cup unsweetened cocoa powder 60g
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted 115g
- 1 cup granulated sugar 200g
- 2 large eggs
- 1 teaspoon vanilla extract
Filling and Topping
- 1/2 cup heavy cream for chocolate ganache
- 1/2 cup semi-sweet chocolate chips
- 1 cup heavy cream, whipped for topping
- 1/4 cup chocolate chips for garnish
- to taste Additional chocolate chips for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a separate bowl, mix the melted butter and sugar until well combined.
- Add the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
Baking
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- While the cupcakes are baking, heat 1/2 cup of heavy cream in a small saucepan until just simmering.
- Remove from heat and stir in the semi-sweet chocolate chips until smooth and glossy.
- Once the cupcakes are done, let them cool slightly before using a small spoon to create a well in the center of each cupcake.
- Fill the wells with the prepared chocolate ganache.
- Top each cupcake with a generous dollop of whipped cream and drizzle with additional melted chocolate.
- Garnish with a few chocolate chips.
