Fudge Brownie Cupcakes
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 85.04 g unsweetened chocolate
- 118.29 ml butter
- 157.80 ml flour
- 1.23 ml baking powder
- 0.25 ml salt
- 2 eggs, lightly beaten
- 266.16 ml sugar
- 7.39 ml vanilla extract
- 59.14 ml milk
- 78.78 78.78 ml milk chocolate chips or 78.78 ml 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
JamesDeansGirl
Rockaway, NJ