Chocolate Brownie Cupcakes

Chocolate Brownie Cupcakes- rich, chocolatey cupcakes with the fudgy consistency of brownies.

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If you're needing a chocolate fix, then these Chocolate Brownie Cupcakes will definitely hit the spot!  There's nothing better than chocolate cake. It's essential food when you feel a bit sad, when you're celebrating, having a cup of tea, coffee or just because. 

I like my chocolate cake to be really chocolatey. Sounds obvious, but I've had plenty of chocolate cake that draws you in by looking all brown and chocolatey, but is actually just being a fairly standard sponge, or relying on the icing to bring the flavour. The key to it, is the type of chocolate. Cocoa powder won't ever give the same level of chocolate taste that good quality dark chocolate will, which is why I try to go for the chocolate whenever possible, when baking.

My favourite kind of chocolate cake are the really rich, fudgy ones. These Chocolate Brownie Cupcakes, are just that; so fudgy and delicious. I tend not to ice these cupcakes because they are already very rich, but you could if you wanted to, especially if they are for a birthday or another occasion.

Top Tips

• Muscavado Sugar can be lumpy, so it's worth sifting it to get the lumps out before you mix it in.
• When choosing the dark chocolate to use, I recommend that you go for one that's at least 75% cocoa

Hope you enjoy!

Make Chocolate Brownie Cupcakes

Melt the butter and chocolate and mix with the other ingredients until you get this gorgeous glossy brown mixture.

Fill the cupcake cases 2/3 full.

Bake.

chocolate, cupcakes, brownies

dessert, cake

British

Yield: 12

Author: The Improving Cook

Chocolate Brownie Cupcakes

prep time: 15 Mcook time: 15 Mtotal time: 30 M

Chocolate Brownie Cupcakes- rich, chocolately cupcakes with the fudgy consistency of brownies.

ingredients:

• 200g dark chocolate
• 100g butter
• 250g light Muscavado sugar
• 100g self-raising flour
• 4 eggs
• 2 tsp vanilla extract

instructions:

How to cook Chocolate Brownie Cupcakes

1. Pre-heat the oven to 190 (170 fan), gas mark 5.
2. Break up the chocolate and melt it with the butter on a low heat in a saucepan. If you want to do it in the microwave, do it on a low setting, in short bursts, and be very careful, as the chocolate can burn very quickly.
3. Let the melted ingredients cool while you beat the sugar, eggs and vanilla in a large mixing bowl.
4. Stir in the chocolate and butter until you have a thick, glossy, brown mixture.
5. Sieve the flour into the mixture and stir it until it's well combined.
6. Fill the cupcake cases 2/3 full. I would recommend using a tablespoon and a teaspoon, because as you can see in the picture below, the mixture will gloop everywhere!
7. Put them in the oven at Gas mark 4, for 15-18 minutes. They will rise and crack and they should look shiny and glossy between the cracks but not completely wet.
8. Cool them a little and then eat! They are lovely and fudgy when warm.

Calories
287

Fat (grams)
14

Sat. Fat (grams)
8

Carbs (grams)
37

Fiber (grams)
1

Net carbs
36

Sugar (grams)
29

Protein (grams)
4

Sodium (milligrams)
181

Cholesterol (grams)
81

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