Ingredients for Chocolate Brownie Cupcakes
- 1 ½ cups all-purpose flour
- Unsweetened Cocoa Powder
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- Granulated Sugar
- Brown Sugar
- Unsalted Butter
- Vanilla
- Almond Extract
- 4 large eggs
- Semi Sweet Chocolate Chips
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Brownie Cupcakes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Chocolate Brownie Cupcakes
- Preheat oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, and ¾ teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 ½ cups granulated sugar, and ¾ cup packed brown sugar until light and fluffy.
- Beat in 2 teaspoons vanilla extract and 1 teaspoon almond extract.
- Add 4 large eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups chocolate chips.
- Fill each cupcake liner about ¾ full.
- Bake for 28-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Let cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, frost with your favorite frosting and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
112g
Fat
48g
Carbs
12g