If you love the crackly top of a brownie and the chewy richness of the middle, these Brownie Cupcakes are the perfect dessert for you! With a crispy exterior and a gooey, fudgy center, they’re like the best of both worlds in a convenient, handheld treat. Whether you’re making them for a party, a bake sale, or just because, these cupcakes will have everyone reaching for seconds.
Why You’ll Love This Recipe?
- Best of Both Worlds: Crispy on the outside, chewy and fudgy on the inside.
- Portable Dessert: Perfect for grab-and-go treats.
- Quick and Simple: Easy to make, no fancy techniques needed.
Ingredients
- 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
Full ingredient list and measurements are detailed below.
Directions
Step 1: Preheat the Oven and Prep the Pan
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
Step 2: Mix the Wet Ingredients
In a medium bowl, whisk together melted butter, sugar, eggs, and vanilla extract until smooth and well combined.
Step 3: Combine the Dry Ingredients
In a separate bowl, sift together the cocoa powder, flour, salt, and baking powder.
Step 4: Make the Batter
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the texture fudgy.
Step 5: Fill the Muffin Tin
Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
Step 6: Bake
Bake for 20-25 minutes, or until the tops are crackly and a toothpick inserted into the center comes out with a few moist crumbs.
Step 7: Cool and Enjoy
Let the brownie cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Expert Tips and Tricks
- Don’t Overbake: Keep an eye on them; overbaking will lose that fudgy center.
- Room Temperature Eggs: This helps the batter mix more smoothly for the perfect texture.
- Customize the Toppings: Add chocolate chips, chopped nuts, or a sprinkle of sea salt on top before baking.
Recipe Variations and Possible Substitutions
- Double Chocolate: Fold in a handful of chocolate chips for extra gooeyness.
- Nutty Delight: Stir in chopped walnuts or pecans for a crunchy twist.
- Vegan Option: Substitute butter with coconut oil and eggs with flax eggs.
Serving and Pairing Suggestions
These brownie cupcakes are delicious on their own, but you can take them to the next level by:
- Topping with a dollop of whipped cream or a scoop of vanilla ice cream.
- Drizzling with caramel or chocolate sauce for extra indulgence.
- Pairing with a hot cup of coffee or a glass of cold milk.
Storage and Reheating Tips
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Reheating: Microwave for 10-15 seconds to bring back the gooey texture.
FAQs
1. Can I use a boxed brownie mix?
Yes, you can use your favorite boxed mix and bake it in a muffin tin for a quick shortcut!
2. Why did my brownie cupcakes sink in the middle?
This can happen if the batter is overmixed or if they’re underbaked. Make sure to mix gently and bake fully.
3. Can I freeze brownie cupcakes?
Absolutely! Wrap them individually in plastic wrap and store them in a freezer-safe container for up to 2 months. Thaw at room temperature before enjoying.
4. Can I make these gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour for a gluten-free version.
Conclusion
Crispy Chewy Brownie Cupcakes are the perfect treat for brownie lovers who crave a little crunch with their chew. They’re easy to make, customizable, and always a hit. Once you’ve tried them, you’ll find yourself making these delightful desserts for every occasion!
Print
Indulge in Crispy Chewy Brownie Cupcakes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
These Crispy Chewy Brownie Cupcakes are the perfect treat for chocolate lovers. With a crisp, slightly crunchy top and a rich, chewy interior, these cupcakes combine the best of both worlds – the texture of brownies and the convenience of cupcakes. A decadent, indulgent dessert perfect for any occasion!
Ingredients
- 1 cup unsalted butter, melted
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat Oven:
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners or grease lightly.
- Mix Wet Ingredients:
- In a large mixing bowl, whisk together the melted butter and sugar until well combined. Add the eggs and vanilla extract, then whisk until smooth and slightly fluffy.
- Add Dry Ingredients:
- Sift together the flour, cocoa powder, salt, and baking powder in a separate bowl. Gradually fold the dry ingredients into the wet mixture until just combined.
- Fill Muffin Tin:
- Divide the batter evenly among the cupcake liners, filling them about 2/3 full. If desired, sprinkle chocolate chips on top of the batter.
- Bake:
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out with just a few crumbs. The top should be slightly crispy while the inside remains chewy.
- Cool and Serve:
- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra indulgence, top with whipped cream or a scoop of ice cream before serving.
- These cupcakes store well in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 26g
- Sodium: 95mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg