Brownie Cupcakes with Chocolate Ganache
Fudgy brownie cupcakes with a crackly top, dipped in a glossy chocolate ganache.
Equipment
- 12-cup muffin tin
- Paper cupcake liners
- Small saucepan
- Wire rack
- Whisk
Ingredients
Main Ingredients
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract 1 teaspoon for the batter and 1 teaspoon for the ganache
- ⅓ cup unsweetened cocoa powder sifted
- ½ cup all purpose flour
- ¼ tsp fine salt
- ¼ tsp baking powder
- 1 ½ cup semisweet chocolate chips 1/2 cup for the batter and 1 cup for the ganache
- ½ cup heavy cream for the ganache
Instructions
Cooking
- Prep the pan. Heat the oven to 350 degrees F and line a 12 cup muffin tin with paper liners.
- Mix the batter. Whisk the melted butter and sugar until smooth, then whisk in the eggs and 1 teaspoon vanilla.
- Add the dry ingredients. Sift in the cocoa, flour, salt, and baking powder and fold until no streaks remain, then stir in 1/2 cup of the chips.
- Bake. Fill each liner about halfway and bake 18 to 22 minutes, until a toothpick shows a few moist crumbs. Cool 5 minutes in the pan, then 30 minutes on a rack.
- Make the ganache. Heat the cream until it just simmers, pour it over 1 cup of chips, wait 2 minutes, then stir smooth with the remaining vanilla. Let it thicken until pourable.
- Top. Spoon or dip the cooled cupcakes in the ganache and serve once it starts to firm.
Notes
Substitutions: Chopped walnuts or pecans, about 1/4 cup, can be folded into the batter. Dark chocolate chips make a deeper ganache.
Tips: Mix just until combined for a fudgy crumb, and pull the cupcakes while the toothpick still shows a few moist crumbs.
Storage: Keep ganache topped cupcakes in an airtight container in the refrigerator for up to 4 days. Freeze unfrosted cupcakes for up to 3 months.