Fudge Brownie Cupcakes
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 3 ounces unsweetened chocolate
- 1⁄2 cup butter
- 2⁄3 cup flour
- 1⁄4 teaspoon baking powder
- 1 pinch salt
- 2 eggs, lightly beaten
- 1 1⁄8 cups sugar
- 1 1⁄2 teaspoons vanilla extract
- 1⁄4 cup milk
- 1⁄3 1/3 cup milk chocolate chips or 1/3 cup white chocolate chips
directions
- Preheat oven to 325*F.
- Butter and flour a 12-cup muffin tin, or line with paper liners; set aside.
- In a small saucepan, melt the chocolate and butter together over low heat, stirring often; remove pan from heat and let cool slightly.
- In a small bowl, whisk together the flour, baking powder, and salt; set aside.
- In a medium bowl, using an electric mixer on high speed, beat the eggs until frothy.
- Slowly beat in the sugar; continue beating until the mixtue is light and thick.
- Reduce mixer speed to low.
- Blend in the chocolate mixture, then the vanilla.
- Alternately beat in the flour mixture and milk, beginning and ending with the flour mixture and beating just until combined--do not overmix.
- Fold in the chocolate chips.
- Ladle the batter into the prepared tins; bake until the cupcakes are shiny and crackled on top and firm around the edges (centers will still be very soft), 25-30 minutes.
- Cool 10 minutes in the tins; gently pry the cakes from the cups with a small knife (a butter knife is good) and carefully transfer to wire racks and cool completely.
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RECIPE SUBMITTED BY
JamesDeansGirl
Rockaway, NJ