Description
Indulge in rich, fudgy brownie cupcakes that are both satisfying and versatile, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- Frosting of choice
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
- Melt the butter in a medium saucepan over medium heat. Remove from heat and stir in the granulated sugar until blended.
- Add the eggs, one at a time, along with the vanilla extract, whisking until smooth.
- Combine the flour, cocoa powder, salt, and baking powder in a separate bowl. Gradually fold this dry mixture into the wet ingredients, mixing until just combined.
- Pour the batter into the lined muffin tin, filling each liner about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Cool in the pan for a few minutes, then transfer to a wire rack to cool completely before frosting.
Notes
For best results, let eggs reach room temperature before use, and ensure not to overmix the batter to keep the cupcakes tender.
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg