Ultra Chocolaty Brownie Cupcakes
February 07, 2012
Categories: Desserts, Cupcakes, North American, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Kids Can Do It, Baby Shower, Birthday, Brunch, Christmas, Fall/Autumn, Game/Sports Day, July 4th, Labor Day, Picnic, Potluck, Summer, Winter, Oven Bake, Make it from scratch, Flour, Chocolate more
"I ended up creating this when I was trying to correct another recipe that seemed to have an ingredient left out. They turned out so freakin' delicious! Sure to satisfy even the most intense chocolate cravings. They turned out absolutely fabulous, with a chewy cracked top, soft brownie, and oh so yummy deep chocolate flavor. My friends that tried them all gave them 5 stars. I know most cupcakes would have frosting, but I think it would be overkill with these. I love these cute hand held brownies!"
- Serving Size: 1 (80.3 g)
- Calories 340.5
- Total Fat - 21.6 g
- Saturated Fat - 10.7 g
- Cholesterol - 82.6 mg
- Sodium - 124.6 mg
- Total Carbohydrate - 36.4 g
- Dietary Fiber - 2.4 g
- Sugars - 26.7 g
- Protein - 4.9 g
- Calcium - 26.9 mg
- Iron - 1.3 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Preheat oven to 350F. Lay out 16-18 foil lined cupcake liners on a cookie sheet.
Melt butter and chocolate in the microwave. Stir and let cool.
Beat together eggs, sugar and vanilla until well mixed.
Beat in cooled chocolate mixture and cocoa until well mixed.
Stir in flour until well mixed.
Stir in chocolate chips and nuts.
Scoop batter with an ice cream scooper into cupcake liners to the top. They won't rise. Top with a half walnut or pecan, if desired.
Bake for 18-20 minutes, until the top is crackled. I like to remove them when they are a little underdone, the top may sink in a little but they will be extra soft and yummy.
Great warm and cooled. Try reheating for a few seconds in the microwave and topped with whipped cream.
Tips & Variations
No special items needed.