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Brownie Cupcakes
These fantastic Brownie Cupcakes are brownies, muffins, and cupcakes all at the same time!
Ingredients
- 12 ounces (340 g) semisweet chocolate, about 2 cups
- 10 tablespoons (141 g) unsalted butter
- 4 large eggs, lightly beaten
- 3/4 cup (150 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (120 g) all-purpose flour
- 1/2 teaspoon salt
- 1 cup chopped nuts, such as pecans or hazelnuts
- about 1 cup white chocolate, milk chocolate, or other flavored chips, optional
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Instructions
- Place semisweet chocolate and butter in a microwave-safe bowl. Heat at half power in 30-second increments until the butter has melted and the chocolate melts when stirred. Stir until smooth. Set aside to cool.
- Preheat oven to 350°F (175°C). Grease 12 standard-size muffin cups or line them with paper liners.
- Add the eggs, sugar, and vanilla to the cooled chocolate mixture. Use a mixing spoon or an electric mixer to mix until thoroughly combined.
- Stir in the flour and salt, mixing just until combined. Stir in the nuts.
- Fill each muffin cup about half full. Place about a tablespoonful of flavored chips on top of the batter. Cover with the remaining batter, filling each cup almost full.
- Bake 30 to 35 minutes, or until a pick inserted into the center comes out with moist crumbs. Cool in the pan on a wire rack.
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Notes
- Recipe slightly adapted from Guittard.
- To store: Transfer your brownie cupcakes to an airtight container and store them at room temperature for 3 to 4 days, or freeze them for up to 3 months. Let them thaw at room temperature before serving.
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