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Fudgey Brownie Cupcakes

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Servings: 12 to 14 cupcakes
Course: Dessert
Cuisine: American

Ingredients

Fudgey Brownie Cupcakes
  • 1 stick of butter
  • 3 squares Baker’s chocolate
  • 2 cups sugar
  • 4 eggs
  • 1 cup flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips
Fluffy White Frosting
  • from allrecipes
  • 1 cup white sugar
  • 1/3 cup water
  • 1/4 teaspoon cream of tartar
  • 2 egg whites
  • 1 teaspoon vanilla extract

Instructions

Fudgey Brownie Cupcakes
    Cup of Yum
  1. Preheat oven to 350.
  2. Melt butter and baking sqaures in a microwave safe bowl. In the mixing bowl, cream melted butter and chocolate mixture. Add in sugar and vanilla and beat until fluffy, about 2-3 minutes. Add in eggs, beating one at a time. Add flour and cocoa powder and stir just until combined. Fold in chocolate chips.
  3. Fill a muffin tin with muffin liners (I also sprayed my lines with non-stick spray) and fill each liner about 3/4 of the way full. Bake for 20-25 minutes, or until brownie is set. The top with be a bit crunchy and the insides will be fudgey.
  4. Frost if desired and garnish with shaved chocolate.
Fluffy White Frosting
  1. In a small saucepan, stir together sugar, water and cream of tartar over medium heat until the sugar dissolves and mixture is bubbly.
  2. In a mixing bowl, whip the egg whites and vanilla until they form soft peaks. Slowly add the sugar mixture to the egg whites, beating until stiff peaks form, about 7-10 minutes. Frost brownie cupcakes.