Description
Cocoa powder and chocolate chips make a nice, cakey, flat-topped brownie cupcake. This recipe is from 150 Best Cupcake Recipes (2012) by Julie Hasson. I think they taste best after they've cooled completely, so the flavor has time to develop. If you want to frost a brownie cupcake, these would play very well.
Ingredients
Units
Scale
- 3/4 cup Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 2/3 cup Sugar
- 2/3 cup Brown Sugar (Packed)
- 3/4 cup Butter (Melted and Cooled)
- 1/2 teaspoon vanilla
- 1/2 teaspoon Almond Extract
- 3 Large Eggs
- 2/3 cup Semisweet Chocolate Chips
Instructions
- 325* oven.
- Line pan.
- In a medium bowl, combine flour, cocoa powder, baking powder, and salt.
- In large bowl, combine sugar, brown sugar, and butter.
- Mix in the vanilla extract and the almond extract.
- Add eggs one at a time and beat well after each addition.
- Carefully add in the flour mixture, and stir to combine. Once you see only a few flour-y streaks, tread slowly. You don't want to overmix the batter.
- Stir in the chocolate chips.
- Bake 25-30 minutes or until a toothpick inserted in the center comes out with a couple of crumbs. A crumb-free toothpick = overbaked.
- Remove from the oven and cool in the pan on a wire rack for 10 minutes (away from the heat source).
- Pop the cupcakes out of the pan to cool completely. Store in a covered container when completely cooled.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American