MINI BROWNIE CUPCAKES RECIPE
These are fun two-bite sized mini brownie cupcakes, perfect for any occasion. Have a bite while snacking or add a scoop of ice cream to have a perfect mini dessert.
Servings: 24 mini cupcakes
Calories: 190kcal
Ingredients
- 1 cup (230 g) unsalted butter (melted)
- 4 ounces (115 g) unsweetened chocolate or chocolate chips chopped
- 1 cup (120 g) all-purpose flour
- 1/4 cup (25 g) unsweetened cocoa powder preferably Dutch-processed
- 1/4 teaspoon (2 g) salt
- 2 cups (200 g) granulated sugar
- 4 large (200 g) eggs
- vegetable-oil cooking spray for the liners
- 2 tbsp (16 g) confectioners/icing sugar (for dusting)
Instructions
- Preheat the oven to 350°F / 177 C (middle rack) and line mini–muffin tins with liners. (24 mini muffins pan) Spray liners with cooking spray.
- Melt the butter and chocolate in large microwaveable bowl, 1 minute at 70%. Stir and continue melting with the same method, until it's all melted and combined. Stir after each one minute interval.
- In large kitchen bowl, whisk together flour, cocoa, and salt, set aside.
- Whisk in melted butter and chocolate granulated sugar. Add eggs, one at a time, whisking after each addition until well incorporated.
- Stir in flour mixture and using wooden spatula, gently incorporate the flour.
- Spoon the brownie batter into muffin liners, filling cups almost to the top. It will be about 1 tablespoon in each tint.
- Bake in preheated oven to 350 F / 177 C ,for 10-12 minutes, or until the brownie cupcakes top is set.
- Cool for 5 minutes in tins and turn out onto kitchen counter.
- Place it on white plate and dust with confectioners sugar if desired.