Dark Chocolate Brownie Cupcakes

24 January 2020 Bookmark0
I’ve been on a touch of a salted caramel bender lately, so it felt appropriate to kick-start in the week off with bittersweet chocolate brownie cupcakes piled high with salted caramel frosting. Also, there’s a giveaway!

We begin at the bottom of this delicious dessert: the bittersweet chocolate brownie cupcake! These cupcakes are rich, fudgy, and utterly decadent. 

Dark Chocolate Brownie Cupcakes
Dark Chocolate Brownie Cupcakes

They are slightly more dense and chewy than a typical chocolate chocolate cupcake, but um, that’s because they’re brownie cupcakes! 

The tops of the baked cupcakes are going to be shiny and type of crinkly (just sort of a tray of brownies fresh from the oven), so don’t panic if they appear a touch different than what you’re expecting. They’re getting to satisfy you 100%!

Dark Chocolate Brownie Cupcakes

For the Dark Chocolate Brownie Cupcakes:
  • 1 cup (2 sticks) unsalted butter
  • 1 cup light brown sugar, packed
  • 2 teaspoons pure vanilla extract
  • 8 ounces dark chocolate, chopped (I used high quality chocolate chips here)
  • 1 teaspoon instant espresso powder (optional)
  • 4 large eggs plus 1 egg yolk, at room temperature
  • 1 cup all-purpose flour (be sure not to pack your flour here)
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup bittersweet chocolate chips
For the Salted Caramel Frosting:
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup heavy cream
  • 2 teaspoons pure vanilla extract
  • 1 cup packed light brown sugar
  • 1/2 teaspoon salt
  • 3 cups confectioners' sugar, sifted
  1. Preheat oven to 350 degrees (F). Line a cupcake pan with liners; set aside.
  2. Place the butter and chocolate in a heat-proof bowl and place that bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the simmering water. Stir until the butter and chocolate are completely melted. Add in the brown sugar, espresso powder (if using), and vanilla; whisk well to combine. Remove from heat and allow mixture to cool for a few minutes.
  3. Once the mixture has slightly cooled, add in the eggs and yolk, one at a time, beating well after each addition. Whisk in the flour, salt, and baking powder - careful not to over mix here! Fold in the chocolate chips.
  4. Divide the batter among the prepared cupcake cups.
  5. Bake until a wooden pick inserted in the center comes out clean, about 21-25 minutes. Allow the cupcakes to cool in the pan for 20 minutes before transferring them to a wire rack to cool completely.
  6. In the meantime, make your frosting!
  7. For the Salted Caramel Frosting:
  8. In a medium-sized saucepan over medium-heat, combine the butter, cream, vanilla, brown sugar, and salt. Cook, stirring occasionally, until the sugar melts and the mixture comes to a low simmer; about 4 minutes. Remove the mixture from heat and let it cool for 2 minutes, then transfer the mixture into the bowl of an electric mixer fitted with the whisk attachment. Add 2 cups of confectioners' sugar to the bowl and beat on medium-low speed until well combined. Add in another 1-2 cups of confectioners' sugar and beat until thick and fluffy; 4-6 minutes. Frost cooled cupcakes as desired.


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