Chocolate Brownie Cupcakes

I fancied something quick and simple today.  I have a stash of recipes I can whip up in no time when in need of a sweet treat but I fancied trying something a little bit different today.  I’d seen recipes for brownie bites or cupcakes in several places and thought I’d give it a go.  I didn’t have a specific source in mind so the first recipe I found in my books would win.  Turned out to be the one from 1001 Cupcakes, Cookies & other tempting treats that I reached first and so I went ahead with that.  I made a few changes, different sugar and chocolate chips instead of walnuts, I have to say it made a lovely light brownie in a convenient cupcake sized portion.  Not quite as goopy as my usual brownie recipe but that’s a good thing as I was after ease of eating and convenience. 

Edit: These get a lot more solid once left overnight.  I suggest eating them straight away (such a hardship!) or giving them a quick nuke in the microwave.  They’re not bad or anything but your jaw does have to work a lot harder if you eat them the next day.   If I make these again I’ll probably only give them 25 mins in the oven as I think they were a little too dry.

Makes 12

225g plain chocolate
85g unsalted butter
2 large eggs
200g light muscovado sugar (looks like wet sand)*
1 tsp vanilla extract
140g plain flour
75g white chocolate chips

– First melt the butter and chocolate together in a small bowl or pan.  I place a pyrex bowl over a small pan of boiling water and do it that way.  When it’s smooth take off the heat and leave to cool a little. 
– Then heat the oven to gas mark 4 and line a 12 hole muffin tin with paper cases. 
– In a larger bowl beat together the eggs and sugar with a whisk.  The more you beat the eggs the better that crispy brownie  topping will be. 
– Add the vanilla extract to the sugar and eggs, continue to beat. 
– Add the flour and mix this in until combined. 
– Then pour in the chocolate and mix thoroughly. 
– Add the chocolate chips and stir through.
– Divide the mixture evenly between the cases, they should be about 2/3 full. 
– Place in the oven and bake for 30 minutes.  The tops will be cracked. 
– Remove from the oven and leave to cool for about 10 minutes in the tin then place on a wire rack to cool completely or, if like me you couldn’t resist the delicious smell wafting from the oven, eat while still warm and lovely! 

*The recipe said soft dark brown sugar… I think they might have been aiming for dark muscovado but I couldn’t find the tin of that so went with the light. 



Filed under Cupcakes and Muffins, Easy

6 responses to “Chocolate Brownie Cupcakes

  1. *drools*

    Those look yummy~~!

    Oh, and my Madeleine tin came in the mail the other day, going to pick it up today! 😀 So I’ll be trying out your recipe this weekend 😀

    • Anna

      Yay Madeleines! I hope you enjoy them!

      • Hey! I haven’t been to your blog in a while, I completely fell out of the blog loop :S

        I made a batch of the Madeleines and they were tasty! Reminded me of a fluffier version of Norwegian “Krumkaker”!

        • Anna

          Heya! I’ve really not been blogging much, life and other interests have got in the way but I’m going to try to be better! The problem is I love so many of my old recipes that a lot of the time I cook those rather than something new. I must try to be more adventurous!

  2. laurah

    This recipe is amazing!!! im not suprized though as every one of your recipes are magic i am 15 with two younger sisters who love it when i bake your cupcakes and cakes thay have asked me to make there birthday cakes and so have some of there friends mums and have said that they will pay me for my cakes i make great or what!

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