Heavenly Brownie Cupcakes

Description:

Decadent like a brownie, shaped like a cupcake — these rich, gooey brownie cupcakes have crisp tops, chewy centers, and melty chocolate chunks in every bite. Heaven in handheld form!

Origin:

An American dessert hybrid, blending the deep cocoa flavor of classic brownies with the ease and charm of cupcakes.

Ingredients Quantity (Makes 12 cupcakes):

½ cup (1 stick) unsalted butter
170g (6 oz) dark chocolate (chopped or chips)
¾ cup granulated sugar
¼ cup brown sugar
2 large eggs
1 tsp vanilla extract
½ cup all-purpose flour
¼ cup unsweetened cocoa powder
¼ tsp salt
½ tsp baking powder
½ cup chocolate chips or chunks (optional, for mix-in or topping)

Ingredients Optional:

Espresso powder (½ tsp) to intensify chocolate
Chopped nuts (walnuts or pecans)
Peanut butter or caramel drizzle on top

Instructions:

Preheat oven to 175°C (350°F). Line a 12-cup muffin tin with paper liners or lightly grease.
Melt butter & chocolate:
In a saucepan over low heat or microwave-safe bowl, melt butter and dark chocolate until smooth. Let cool slightly.
Mix wet ingredients:
Whisk in both sugars, then eggs and vanilla. Stir until glossy.
Add dry ingredients:
Sift in flour, cocoa powder, salt, and baking powder. Stir until just combined. Fold in extra chocolate chips if using.
Fill & bake:
Divide batter evenly among cupcake liners (about ¾ full). Bake 18–22 minutes or until tops are set and a toothpick comes out with moist crumbs (not wet batter).
Cool & serve:
Let cool in pan 5 minutes, then transfer to a rack. Enjoy warm or room temp.