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
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- 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