A absolutely delightful treat that combines the rich, fudgy goodness of brownies with the cute, individual servings of cupcakes. Perfect for parties, potlucks, or when you need a little chocolate pick-me-up, these mini brownie cupcakes are sure to impress.
Why This Recipe Works
- Perfect Portion Control: Each mini cupcake is just the right size for a guilt-free indulgence.
- Rich Chocolate Flavor: Using both cocoa powder and melted chocolate ensures a deep, luxurious chocolate taste.
- Easy to Make: With simple ingredients and straightforward steps, anyone can whip these up in no time.
- Versatile: Dress them up or down with various toppings and mix-ins to suit any occasion.
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
Equipment Needed
- Mini cupcake pan
- Mini cupcake liners
- Mixing bowls
- Whisk
- Measuring cups and spoons
Instructions
Preheat and Prepare
Preheat your oven to 350°F and line your mini cupcake pan with liners. This ensures your brownie cupcakes won’t stick and makes cleanup a breeze.
Mix Wet Ingredients
In a large bowl, whisk together the melted butter and sugar until well combined. Add the eggs one at a time, followed by the vanilla extract, ensuring each is fully incorporated before adding the next.
Combine Dry Ingredients
In a separate bowl, sift together the cocoa powder, flour, salt, and baking powder. This step is crucial for avoiding lumps and ensuring a smooth batter.
Bring It All Together
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing can lead to tough cupcakes, so stop as soon as you no longer see streaks of flour.
Bake to Perfection
Fill each cupcake liner about 2/3 full with batter. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let them cool in the pan for 5 minutes before transferring to a wire rack.
Tips and Tricks
For an extra fudgy texture, slightly underbake your cupcakes. They’ll continue to cook a bit as they cool. If you’re adding mix-ins like chocolate chips or nuts, fold them in at the very end to prevent overmixing. And for a glossy top, make sure your butter is properly melted but not too hot when you mix it with the sugar.
Recipe Variations
- Peanut Butter Swirl: Add a dollop of peanut butter to each cupcake before baking and swirl with a toothpick.
- Mint Chocolate: Stir in 1/2 tsp peppermint extract into the batter for a refreshing twist.
- S’mores: Top baked cupcakes with a piece of marshmallow and graham cracker, then broil for 30 seconds.
Frequently Asked Questions
Can I make these gluten-free?
Absolutely! Just substitute the all-purpose flour with your favorite gluten-free flour blend. Keep in mind that the texture might be slightly different, but they’ll still be delicious.
How should I store these cupcakes?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to a month.
Can I use this recipe for regular-sized cupcakes?
Yes, but you’ll need to adjust the baking time. Start checking at 18 minutes, as they’ll take longer to bake through.
Summary
These mini brownie cupcakes are the perfect combination of rich chocolate flavor and adorable presentation. Easy to make and endlessly customizable, they’re sure to become a favorite.