Mini Cupcake Brownies Recipe- Triple Chocolaty Goodness

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Cupcakes are loved when they’re fluffy, soft and light. Our mini cupcake brownies are packed full of triple chocolatey goodness and will always curb your chocolate cravings.

Enjoyed our recipe? comment below and let us know!

Mini Cupcake Brownies

A brownie and cupcake combined together is a match made in heaven and it deserves the excitement that it ignites. Mini cupcake brownies are a special addition to the never-ending list of chocolate cake recipes. Try our pumpkin spice muffins and blueberry banana nut muffins to pair with these and make the ultimate party variety.

You might’ve heard about double chocolate cakes, but today we are taking it to the next level with these extremely decedent TRIPLE chocolaty mini cupcake brownies. Easy to hold, easier to eat. These melt in the mouth cupcake are a truly delightful treat. (see what we did there ;).

chocolate

Ingredients You’ll Need For These Mini Cupcake Brownies

Tools You’ll Need

Mini Cupcake Brownies

How to Make These Delicious Mini Cupcake Brownies

To start, chop small pieces of the chocolate and add them with cubes of butter into a heatproof bowl and place it on top of a pot that is on medium heat and has simmering water inside it (i.e a double boiler). Using this double boiler method, combine both the chocolate and butter until they are completely melted and mixed. Remove from heat once done.

Next, place the eggs and caster sugar in a bowl of the electric mixer you are using and mix both the ingredients for 5-8 minutes on high speed until fully combined. You will notice the mixture gets double in size and will become pale.

After that, pour the melted chocolate with the vanilla extract inside the egg and caster sugar mixture and fold it in using a rubber spatula until well combined. Do not overmix or else your eggs will deflate.

Then grab another bowl, swift and mix flour, cacao powder, salt and baking soda together. Then add these ingredients to the chocolate mixture and stir until fully combined. Again, do not overmix and no lumps should remain!

Now, thinly slice the rest of your chocolate and fold it with the rest of the batter. If you want you can add chocolate chips instead! Scoop the batter and place it in the mini cupcake pans (greased) and place it in the oven for 10-12 minutes at 180℃ or 350℉.

Once done, check using a toothpick for any residue which would indicate if the cupcake is underdone. Bake for 4-5 more minutes. Take out of the oven, place the cupcake on a cooling rack and we’re done! Mini Cupcake Brownies

Tips For Best Outcomes

How to melt chocolate without burning it:

Use the double boiler method as it is the most perfect way to melt any type of chocolate. Heat some water in a pot and place a heatproof bowl on top of it, put your chocolate in and keep moving it until it starts melting. Once it melts, keep stirring to make sure no pieces are left.

Do not overmix:

As we mention in almost all our baking recipes, avoid overmixing your ingredients because when you overmix your ingredients, all the fresh and chemical ingredients get exhausted which leads to poor texture and flavour. The best way to make this cupcake is by mixing until you see the ingredients are combined.

Mix well:

Now you probably must be thinking why we’re saying this when we already said don’t mix your ingredients too much? The point we are trying to make is that mix your ingredients until they are fully combined and then stop. Do not overmix or else you’ll exhaust them, do not under mix or else you will not combine them properly.

Bake properly:

When it comes to Cupcake, everyone wants them to be crisp on the outside and soft on the inside. This is why when you bake, try to keep on checking them using a toothpick for if they’re underdone. Once the toothpick comes out clean, take the cupcake out and place them on a cooling rack. Do not overbake them or else they will lose their moisture and will become hard to swallow.

Ingredients:

Use high-quality ingredients such as the chocolate you’ll use because ingredients matter a lot. When you use low-quality ingredients, you will not get the right textures or flavours that you actually need. This is why we link all the ingredients that we use to our recipes for you guys. 

How To Store These Mini Cupcake Brownies?

Storing a cupcake is the easiest thing ever. Once your cupcake is done, simply place them on a cooling rack and once they have cooled down, put them in an airtight container. Cupcake in a container has a life of 4 days and they preserve their moisture and texture till then.

However, if you wish to store cupcake for longer (which we do not recommend as they’ll lose their richness and everything good about them), then you need to place them in an airtight container and blast freeze them for 2 hours.

Once done, place them in the freezer and they will stay good for 2 months. To consume them, simply thaw at room temperature and enjoy (if you can).

 

Mini Cupcake Brownies Recipe- Triple Chocolaty Goodness

Cupcakes are loved when they’re fluffy, soft and light. Our mini cupcake brownies are packed full of triple chocolatey goodness and will always curb your chocolate cravings.
Course Dessert, Snack
Cuisine American
Keyword mini cupcake brownies, mini cupcakes, recipe
Prep Time 20 minutes
Cook Time 10 minutes
Cool Time 1 hour 30 minutes
Total Time 30 minutes
Servings 20 mini cupcakes
Calories 156kcal
Author Hearty Cook Book

Equipment

  • Heat-proof bowl
  • Bowl
  • Pot
  • Knife
  • Spatula
  • Mini cupcake pan
  • Electric mixer

Ingredients

Instructions

  • To start, chop small pieces of the chocolate and add them with cubes of butter into a heatproof bowl and place it on top of a pot that is on medium heat and has simmering water inside it (i.e a double boiler). Using this double boiler method, combine both the chocolate and butter until they are completely melted and mixed. Remove from heat once done.
  • Next, place the eggs and caster sugar in a bowl of the electric mixer you are using and mix both the ingredients for 5-8 minutes on high speed until fully combined. You will notice the mixture gets double in size and will become pale.
  • After that, pour the melted chocolate with the vanilla extract inside the egg and caster sugar mixture and fold it in using a rubber spatula until well combined. Do not overmix or else your eggs will deflate.
  • Then grab another bowl, swift and mix flour, cacao powder, salt and baking soda together. Then add these ingredients to the chocolate mixture and stir until fully combined. Again, do not overmix and no lumps should remain!
  • Now, thinly slice the rest of your chocolate and fold it with the rest of the batter. If you want you can add chocolate chips instead! Scoop the batter and place it in the mini cupcake pans (greased) and place it in the oven for 10-12 minutes at 180℃ or 350℉.
  • Once done, check using a toothpick for any residue which would indicate if the cupcake is underdone. Bake for 4-5 more minutes. Take out of the oven, place the cupcake on a cooling rack and we’re done!

Notes

Tips For Best Outcomes

How to melt chocolate without burning it:

Use the double boiler method as it is the most perfect way to melt any type of chocolate. Heat some water in a pot and place a heatproof bowl on top of it, put your chocolate in and keep moving it until it starts melting. Once it melts, keep stirring to make sure no pieces are left.

Do not overmix:

As we mention in almost all our baking recipes, avoid overmixing your ingredients because when you overmix your ingredients, all the fresh and chemical ingredients get exhausted which leads to poor texture and flavour. The best way to make this cupcake is by mixing until you see the ingredients are combined.

Mix well:

Now you probably must be thinking why we’re saying this when we already said don’t mix your ingredients too much? The point we are trying to make is that mix your ingredients until they are fully combined and then stop. Do not overmix or else you’ll exhaust them, do not under mix or else you will not combine them properly.

Bake properly:

When it comes to Cupcake, everyone wants them to be crisp on the outside and soft on the inside. This is why when you bake, try to keep on checking them using a toothpick for if they’re underdone. Once the toothpick comes out clean, take the cupcake out and place them on a cooling rack. Do not overbake them or else they will lose their moisture and will become hard to swallow.

Ingredients:

Use high-quality ingredients such as the chocolate you’ll use because ingredients matter a lot. When you use low-quality ingredients, you will not get the right textures or flavours that you actually need. This is why we link all the ingredients that we use to our recipes for you guys.
 

How To Store These Mini Cupcake Brownies?

Storing a cupcake is the easiest thing ever. Once your cupcake is done, simply place them on a cooling rack and once they have cooled down, put them in an airtight container. Cupcake in a container has a life of 4 days and they preserve their moisture and texture till then.
However, if you wish to store cupcake for longer (which we do not recommend as they’ll lose their richness and everything good about them), then you need to place them in an airtight container and blast freeze them for 2 hours.
Once done, place them in the freezer and they will stay good for 2 months. To consume them, simply thaw at room temperature and enjoy (if you can).
 

NUTRITION INFORMATION

Calories: 156cal | Carbohydrates: 13g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 51mg | Sodium: 68mg | Potassium: 78mg | Fiber: 1g | Sugar: 7g | Vitamin A: 310IU | Calcium: 11mg | Iron: 1mg

 

Try Out More Dessert Recipes

Mini Blueberry Tarts Recipe

Salted Caramel Apple Pie Recipe

Mixed Berry Pie Recipe (Step By Step)

Pumpkin Spice Muffins Recipe

Blueberry Banana Nut Muffins Recipe + Buttercream Frosting

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