Description
Enjoy the best of both worlds with these brownie cupcakes—crispy on the outside, chewy on the inside. Perfect for chocolate lovers!
Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 cup chocolate chips
Instructions
- Prepare Batter: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. In a bowl, whisk together melted butter and sugar. Add eggs and vanilla; mix well. Sift in cocoa powder, flour, salt, and baking powder. Stir until combined. Fold in chocolate chips.
- Bake Cupcakes: Divide batter evenly among liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool before serving.
- Serve: Enjoy warm for gooey centers or at room temperature for a firmer texture.
Notes
- For an extra crispy top, sprinkle a pinch of sugar over each cupcake before baking.
- Store in an airtight container for up to 4 days or freeze for up to 2 months.
- Add a scoop of ice cream for an indulgent dessert!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 170
- Sugar: 19g
- Fat: 7g
- Carbohydrates: 25g
- Protein: 2g