Chocolate Fudge Brownie Cupcakes

Name: Chocolate Fudge Brownie Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 4 4 ounces bittersweet or semisweet chocolate; ½ ½ cup salted butter; ¾ ¾ cup granulated sugar; 1 1 teaspoon vanilla extract; 3 3 large eggs; ⅔ ⅔ cup all-purpose flour; ¼ ¼ teaspoon salt; [Chocolate Chip Cookie Dough Frosting]

User Reviews

4.5

270 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
12 cupcakes
Course
Dessert
Cuisine
American

Chocolate Fudge Brownie Cupcakes

Iris Warren

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Ingredients

Servings

4 4 ounces bittersweet or semisweet chocolate chopped (see note)
½ ½ cup salted butter
¾ ¾ cup granulated sugar
1 1 teaspoon vanilla extract
3 3 large eggs
⅔ ⅔ cup all-purpose flour
¼ ¼ teaspoon salt
[Chocolate Chip Cookie Dough Frosting] or other frosting of your choice

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Instructions

Preheat the oven to 325 degrees F. Place a rack in the center of the oven. Line a 12-cup muffin tin with paper liners.
In a medium microwave-safe bowl, add the chopped chocolate and butter (you can do this on this stovetop also). Microwave for one minute. Stir. Continue microwaving at 30-second intervals, stirring after each time, until the chocolate and butter is melted and combined (don't overheat; microwave until just melted and smooth).
Stir in the sugar and vanilla until well-combined. Add the eggs one at a time, stirring or whisking vigorously after each addition.
Stir in the flour and salt.
Divide the batter evenly among the muffin cups. Bake for 17-20 minutes, until just baked through; don't overbake. The cupcakes won't be domed like a normal cakey cupcake - they'll be flatter and more dense like a delicious brownie.
Remove the cupcakes to a cooling rack to cool completely. Frost as desired and chill until ready to serve.

Notes

Nutrition Facts: the nutrition facts for this recipe were calculated based on the cupcakes, but do not include the frosting.
Chocolate Chips: I use Ghirardelli chips (either bittersweet or semisweet) for the chocolate or chopped baking chocolate (usually found above the chocolate chips in the baking aisle - or the Trader Joe's pound plus bars work great, too).
Chilled Cupcakes: keep in mind that these cupcakes taste best chilled, in my opinion. Of course, I wouldn't turn one away unchilled, but if you like the extra fudginess that comes when you chill brownies, plan ahead so they can have time in the refrigerator.
Doubling: this recipe doubles great.

Nutrition Information

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Serving 1 Cupcake Calories 213kcal (11%) Carbohydrates 23g (8%) Protein 3g (6%) Fat 12g (18%) Saturated Fat 7g (35%) Cholesterol 62mg (21%) Sodium 133mg (6%) Fiber 1g (4%) Sugar 16g (32%)