Fudgy Brownie Cupcakes with Chocolate Buttercream
Dense, chewy chocolate brownie batter baked in a muffin tin and topped with chocolate buttercream.
Equipment
- muffin tin
- paper liners
- Small saucepan
- Whisk
- piping bag or spoon
Ingredients
Main Ingredients
- ½ cup unsalted butter 1 stick
- ½ cup semisweet chocolate chips
- 2 large eggs room temperature
- ¾ cup granulated sugar
- ½ cup all purpose flour
- ¼ tsp kosher salt
- 1 tsp pure vanilla extract
- 1 ½ oz milk chocolate bar about 1 bar, broken into 9 pieces
- ½ cup unsalted butter softened, for the frosting
- 1 ½ cup powdered sugar
- ¼ cup unsweetened cocoa powder
- 2 tbsp milk
- ½ tsp pure vanilla extract
Instructions
Cooking
- Prep the tin. Heat the oven to 325 degrees F and line 9 wells of a muffin tin with paper liners.
- Melt and cool. Melt the butter and chips over medium low heat, stirring smooth, then let the mixture cool completely.
- Make the batter. Whisk the eggs with the sugar, then whisk in the flour, salt, and vanilla. Fold in the cooled chocolate until smooth.
- Bake. Fill each liner about three quarters full and bake for 30 to 33 minutes, until a toothpick comes out clean. Cool 10 minutes in the tin, then cool fully on a rack.
- Frost. Beat the softened butter, powdered sugar, cocoa, milk, and vanilla until fluffy, then frost the cupcakes and press a milk chocolate piece into each.
Notes
Substitutions: Use dark chocolate chips for a deeper flavor.
Tips: Cool the melted chocolate completely so it does not cook the eggs. Do not taste the raw batter because it contains raw eggs.
Storage: Keep at room temperature for up to 3 days or refrigerate for up to 4 days. Freeze unfrosted cupcakes for up to 3 months.