Description
Indulge in these delicious and fudgy Brownie Cupcakes that combine the richness of classic brownies with the perfect cupcake texture. Topped with a luscious chocolate buttercream and a piece of Hershey’s milk chocolate, these treats are perfect for any occasion and sure to satisfy your chocolate cravings.
Ingredients
Scale
Brownie Cupcakes
- ½ cup unsalted butter (113 grams, 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, 1 bar)
Chocolate Buttercream
- Recipe linked separately (please refer to chocolate buttercream recipe for exact ingredients)
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (163°C). Prepare a cupcake tin by either spraying it with nonstick spray or lining 9 of the wells with cupcake liners. Set the tin aside while you prepare the batter.
- Melt Butter and Chocolate: In a small saucepan, melt the unsalted butter and semisweet chocolate chips over medium-low heat. Stir gently until smooth and fully melted. Remove from heat and let the mixture cool completely to avoid cooking the eggs in the next step.
- Mix the Batter: In a medium mixing bowl, whisk together the eggs and granulated sugar until fully combined and slightly thickened. Add the all-purpose flour and vanilla extract, whisking until smooth. Carefully fold the cooled chocolate and butter mixture into the bowl using a spatula, folding gently until the batter is lump-free and evenly combined.
- Fill Cupcake Liners: Using a large cookie scoop or spoon, fill each cupcake liner about ¾ full with the batter. This ensures the cupcakes will have a perfect dome as they bake.
- Bake: Place the cupcake tin in the oven and bake for 30 to 33 minutes. Check doneness by inserting a toothpick into the center of a cupcake; it should come out clean or with a few moist crumbs. Once done, remove the cupcakes and allow them to cool in the tin for 10 minutes. Then transfer them to a wire rack to cool completely.
- Prepare the Buttercream: While the cupcakes cool, prepare the chocolate buttercream frosting according to the linked recipe.
- Frost and Garnish: Once the cupcakes are completely cool, frost each cupcake generously with the chocolate buttercream. Top each frosted cupcake with a rectangle of Hershey’s milk chocolate for a delicious finishing touch.
Notes
- Filling the cupcake liners about ¾ full ensures even baking and prevents overflow or underfilled cupcakes.
- Allow the melted chocolate and butter mixture to cool completely before mixing with eggs to prevent scrambling the eggs.
- If you don’t have a cookie scoop, using a spoon works perfectly, just be consistent with the amount to ensure even cupcakes.
- Use quality chocolate chips and Hershey’s milk chocolate for the best flavor.
- The chocolate buttercream recipe is linked separately; feel free to substitute with your favorite frosting for variety.
