Heavenly Brownie Cupcakes
Heavenly Brownie Cupcakes are a delightful blend of rich chocolate and fluffy goodness, featuring a creamy center and topped with whipped cream. Perfect for any occasion and easy to prepare.
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.
Notes
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. You can store these cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week.