Brownie Cupcakes
Enjoy the fudgy goodness of brownies in a fun cupcake form, topped with creamy chocolate buttercream and a piece of Hershey's chocolate.
Ingredients
Brownie Cupcake Ingredients
- ½ cup unsalted butter (113 grams or 1 stick)
- ½ cup semisweet chocolate chips (85 grams)
- 2 large eggs (100 grams)
- ¾ cup granulated sugar (150 grams)
- ½ cup all-purpose flour (60 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- 1.55 ounces Hershey's milk chocolate (43 grams or 1 bar)
Chocolate Buttercream
- ½ batch Chocolate Buttercream Click for recipe
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Spray a cupcake tin with nonstick spray or line 9 of the wells with paper liners. Set it aside.
- In a small saucepan, melt the butter and chocolate chips over medium-low heat. Once melted, set aside and let it cool completely.
- In a medium-sized bowl, whisk the eggs and sugar together until well combined. Then whisk in the flour and vanilla.
- Pour the cooled chocolate mixture into the batter. Fold it gently with a spatula until everything is combined. Make sure there are no lumps.
Baking
- Scoop the batter into the cupcake liners, filling them about ¾ of the way full. Use a large cookie scoop or a spoon.
- Bake for 30-33 minutes, or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool for 10 minutes before removing them from the pan. Let them cool completely on a rack before frosting.
Frosting
- While the cupcakes cool, make the Chocolate Buttercream.
- Frost the cooled cupcakes with the buttercream and top each with a rectangle of Hershey's chocolate.
Notes
Make sure the butter and chocolate are completely cooled before adding them to the batter to avoid cooking the eggs. You can add chocolate chips into the batter for more chocolate flavor. For a different flavor, try adding a pinch of sea salt on top of the frosting for a sweet-salty combo. These cupcakes can be made ahead of time, stored in an airtight container, or frozen for later use.