Heavenly Brownie Cupcakes
Decadent brownies meet fluffy cupcakes topped with rich chocolate ganache for a perfect treat.
Ingredients
For the Cupcakes
- 1/2 cup unsalted butter (melted)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup semi-sweet chocolate chips (optional)
- 1/4 cup chopped walnuts or pecans (optional)
For the Ganache
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips (for ganache)
- 1 teaspoon vanilla extract (for ganache)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the melted butter and granulated sugar until well combined.
- Add the eggs and vanilla extract to the mixture, mixing until smooth.
- Sift in the cocoa powder, flour, salt, and baking powder. Mix gently until combined.
- If desired, fold in the semi-sweet chocolate chips or the chopped nuts.
- Fill each cupcake liner about 2/3 full with the batter.
Baking
- Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Making the Ganache
- To make the ganache, heat the heavy cream in a small saucepan until it’s simmering.
- Pour the hot cream over 1 cup of semi-sweet chocolate chips and stir until smooth.
- Drizzle the ganache over the cooled cupcakes. Add extra toppings if desired.
Notes
Heavenly Brownie Cupcakes are best served fresh. Store in an airtight container at room temperature for up to three days.