Chocolate Fudge Brownie Cupcakes
User Reviews
4.5
Chocolate Fudge Brownie Cupcakes
Description
Starting with melting bittersweet chocolate and butter together produces an intensely chocolatey base. Sugar and vanilla are mixed in before beating eggs one at a time to create a smooth batter. Flour and salt are folded in carefully to maintain the fudgy consistency. Dividing batter into paper-lined muffin cups yields uniform cupcake-sized portions, baked at 325°F until just set inside.
The result is a cupcake that is more akin to a dense brownie, with a moist, chewy texture and rich chocolate flavor. They lack a domed top typical of airy cupcakes but offer concentrated chocolate satisfaction. After cooling on a rack, they can be frosted for added sweetness and flavor contrast.
The recipe notes mention using quality chocolate such as Ghirardelli for best flavor. These cupcakes taste best chilled to enhance fudginess but are enjoyable at room temperature. They freeze well and the recipe doubles easily for larger batches.
Ingredients
- 4 ounces bittersweet chocolate chopped (see note, or semisweet chocolate
- ½ cup butter salted
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 egg large
- ⅔ cup all-purpose flour
- ¼ teaspoon salt
- [Chocolate Chip Cookie Dough Frosting] or other frosting of your choice
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
- Use quality bittersweet or semisweet chocolate for best taste and texture.
- Chilling cupcakes enhances the fudgy texture, though they can be served at room temperature.
- This recipe doubles well for larger quantities.
- Nutrition info covers cupcakes only, excluding frosting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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