Description
These Brownie Cupcakes topped with rich Chocolate Buttercream are a decadent treat that combines the fudgy texture of brownies with the lightness of cupcakes.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- 1 cup powdered sugar (for frosting)
- 1/2 cup unsweetened cocoa powder (for frosting)
- 1/4 cup unsalted butter, softened (for frosting)
- 2 tablespoons milk (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a large bowl, mix together the melted butter, sugar, and cocoa powder until well combined.
- Add the eggs and vanilla extract, and mix until smooth.
- Gradually add the flour and salt, stirring until just combined.
- Fold in the chocolate chips.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely before frosting.
- For the frosting, beat together the softened butter, powdered sugar, cocoa powder, milk, and vanilla extract until smooth and creamy.
- Frost the cooled cupcakes with the chocolate buttercream and enjoy!
Notes
- For a richer flavor, use dark chocolate cocoa powder.
- Store leftover cupcakes in an airtight container at room temperature for up to 3 days.
- These cupcakes can be frozen for up to 2 months; thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Brownie Cupcakes, Chocolate Buttercream, Dessert, Cupcakes