Ingredients for Fudge Brownie Cupcakes
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How to Make Fudge Brownie Cupcakes
- Preheat oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper baking cups.
- In a medium saucepan over low heat, melt 1 cup (2 sticks) unsalted butter and 8 ounces (227g) semi-sweet chocolate chips, stirring occasionally until smooth and melted.
- Remove from heat and let cool for 5 minutes.
- In a large bowl, whisk together the melted chocolate mixture, 2 large eggs, 1 teaspoon vanilla extract, and 1 cup (200g) granulated sugar until well combined.
- In a separate bowl, whisk together 1 cup (125g) all-purpose flour, ½ cup (50g) unsweetened cocoa powder, and ¼ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fill each lined muffin cup about ¾ full.
- Bake for 23-27 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
165g
Fat
71g
Carbs
17g
