These decadent and delicious chocolate brownie cupcakes are insanely quick and easy to make. Plus they are cleverly decorated to celebrate Halloween 🎃 The flavor of these Brownie cupcakes are intense and they are definitely not your average chocolate cupcakes or brownies. They are dense, chocolaty and fudgy all at once. A perfect combination. And what makes them even better? They are topped with chocolate…. Mmmm…. Delicious!
By don’t be fooled, although they have the word cupcake in, these cupcakes does not rise like a cupcake, they are rather flat more like a brownie. They are truly a mixture between a cupcake and a brownie.
A little tip. Do not overfill your cupcake/baking case to much. Stick to 2/3 full, so that your cupcake will only rise as tall as the casing.
Also place the decorated cupcakes in the fridge once done. This will help the chocolate set. And for some reason – don’t know why, but these cupcakes taste super delicious when they are cold! 😋
I hope you will love these delicious chocolate brownie cupcakes like we do.
Enjoy!
Chocolate brownie Cupcakes
Makes 12 cupcakes
Preheat oven to 160ËšC and grease and line a 12-hole muffin tin with cupcake cases.
Ingredients
Cupcakes
100g Unsalted butter
100g Dark or milk chocolate, chopped finely
5 ml Coffee powder, instant
75ml Boiling water
100g Cake flour
20g Cocoa powder
5 ml Baking powder
200g Brown sugar
2 Eggs, medium at room temperature
75ml Sour cream (Buttermilk also works great)
½ tsp Vanilla extract
Topping
100g dark or milk chocolate, chopped finely
100g white chocolate, chopped finely
Directions – Chocolate brownie Cupcakes
Using a microwave and in a microwave safe bowl, melt the butter and dark or milk chocolate. Stir every 30 seconds or so until the chocolate is completely melted.
In a separate bowl mix the instant coffee and boiling water, stir until dissolved now add the coffee mixture to the chocolate mixture and stir until smooth.
In a large mixing bowl, add the cake flour, cocoa powder, baking powder and sugar, using a hand whisk, stir until combined. Set aside.
Now mix the eggs, sour cream and vanilla extract together. Slowly fold the egg mixture into the flour mixture, followed by the coffee/chocolate mixture. Use a spatula to fold the mixture together until smooth.
Fill each baking case to around 2/3 full and bake for 25 – 30 minutes or until baked.
Allow the cupcakes to cool completely on a cooling rack before decorating.
Directions – Topping
Set two piping bag aside. (Disposable ones works well. Just snip off a small corner.)
Melt the dark or milk chocolate and white chocolate in two separate bowls. Make sure to stir often and only microwave until the chocolate is melted.
Now spoon two tablespoon of dark or milk chocolate in the one piping bag and two tablespoons white chocolate into the second piping bag.
For the first 6 cupcakes: dip the cupcakes carefully into the dark melted chocolate, just enough to cover the top of each cupcake. Let these cupcakes set for a minute, or until the chocolate has stopped running.
Now pipe evenly spaced circles on top of the chocolate covered cupcakes using the white melted chocolate. Before the chocolate dries use a tooth pick and draw straight lines, from the center to the edge of the cupcakes at regular intervals to create a cobweb design.
Now repeat the above for the remainder cupcakes, but start with dipping the cupcakes into the white chocolate and then using the dark chocolate for the cobwebs.
Place the decorated cupcakes in the fridge once done. This will help the chocolate set.
Enjoy!
Hungry for more?
