Brownie Cupcakes (Using Cocoa Powder and Chocolate Chips) Recipe
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.
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Dessert
Cuisine American
Servings 12 Brownie Cupcakes
- 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
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.
Keyword Brownies, Cupcakes