Description
Rich and fudgy brownie cupcakes topped with a luscious chocolate ganache, perfect for any chocolate lover and ideal for celebrations or everyday indulgence.
Ingredients
Scale
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
For the chocolate ganache:
1/2 cup semisweet chocolate chips
1/4 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the dry ingredients to the wet mixture and mix until just combined. Gently fold in the chocolate chips.
- Fill the prepared cupcake liners about 2/3 full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- To make the chocolate ganache, place the chocolate chips and heavy cream in a small saucepan over low heat. Stir until the chocolate is melted and smooth.
- Dip the top of each cooled cupcake into the chocolate ganache. Let the ganache set before serving.
Notes
- Add chopped nuts for extra texture.
- Substitute with gluten-free flour for a gluten-free version.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200 kcal
- Sugar: 18g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2g
- Protein: 3 g
- Cholesterol: 35mg