These Intense Birthday Chocolate Brownie Cupcakes are a great substitute for a traditional Birthday Cake. Intense, Dark and rich, it has it all. These Brownie cupcakes are moist and loaded with chocolate making it the best cupcake recipe in town
Ingredients
FOR THE CUPCAKES
- ½ cup salted butter (115 grams)
- 4 oz chocolate, chopped (120 grams)
- 2 large eggs
- ¾ cup castor sugar (160 grams)
- ⅓ cup all-purpose flour (45 grams)
- ⅓ cup unsweetened cocoa powder (35 grams)
- ½ tsp baking powder
FOR THE FROSTING
- ½ cup salted butter (115 grams)
- ¼ tsp vanilla essence
- 1 & ¾ cup icing sugar, sieved (220 grams)
- ¼ cup cocoa powder (20 grams)
- 2 tbsps heavy cream
Instructions
FOR THE CUPCAKES
- Firstly, in a bowl add the chopped chocolate and butter together. Place it in the microwave or onto a double boiler to melt. Make sure to mix it constantly to avoid the chocolate from burning
- Next, in another bowl, combine the eggs and sugar together. Beat on high speed for 3 to 4 mins or until this mixture turns double in size and fluffy. Add the melted chocolate & butter to this mixture and continue beating until all the ingredients are well combined
- Now, in another bowl, sieve the all-purpose flour, cocoa powder, and baking powder together. Mix well. Next, add this to the wet egg & chocolate mixture. Fold the flour mixture into it making sure there are no lumps
- Fill a few cupcake liners with batter a little less than ¾ of each cup. Bake in a preheated oven at 180 degrees C for 20 to 25 mins or until an inserted skewer comes out clean (sometimes it takes just 15 mins to bake so keep watching)
- Once done, let the cupcakes come to room temperature before you crown them with frosting
FOR THE FROSTING
- In a bowl, sieve the icing sugar and cocoa powder together. Mix well. (let’s call this the dry mixture)
- In another bowl, using an electric beater, beat the butter & vanilla essence until it turns light and fluffy. Add the dry mixture a little at a time beating well after every addition. Also, add the heavy cream to this mixture
- Continue adding all the dry mixture of sugar and cocoa powder to the butter mixture. In the end, this mixture should feel light, fluffy and smooth just like how a frosting should be
- Put this mixture in a nozzle bag and frost it onto the cupcakes. Top it up with some chocolate pieces. You’re done !!
Recipe Video
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Nutrition Information
Serving: 100g | Calories: 474kcal | Carbohydrates: 55.4g | Protein: 4.09g | Fat: 28.67g | Saturated Fat: 17.13g | Polyunsaturated Fat: 1.212g | Monounsaturated Fat: 8.595g | Trans Fat: 0.013g | Cholesterol: 111mg | Sodium: 156mg | Potassium: 341mg | Fiber: 3.7g | Sugar: 42.84g | Vitamin A: 707IU | Calcium: 51mg | Iron: 2.73mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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