Decadent Chocolate Brownie Cupcakes
Indulge in a delightful treat with these Decadent Chocolate Brownie Cupcakes, inspired by Cat Cora's irresistible recipe. These rich, fudgy cupcakes combine the intense flavor of unsweetened chocolate with the delightful crunch of walnuts, creating a perfect balance of textures. Topped with your favorite frosting or enjoyed plain, these brownie cupcakes are perfect for any occasion—whether for a family gathering, a special event, or simply treating yourself. Easy to make and beautifully presented, these cupcakes are sure to impress anyone who takes a bite.
N/A
Servings
111
Calories
9
Ingredients
Ingredients
Unsweetened chocolate
2.5 ounces (Coarsely chopped)
Cake flour
3/4 cup + 3 tablespoons (Sifted)
Baking powder
1/2 teaspoon (Sifted)
Salt
1/4 teaspoon (Sifted)
Unsalted butter
7 tablespoons (Softened)
Sugar
1 1/4 cups (Granulated)
Large eggs
2 (Beaten)
Walnuts
1/2 cup (Shelled)
Vanilla extract
1 1/4 teaspoons (Pure)
Instructions
1
1. Preheat your oven to 350°F (175°C). Line muffin pans with paper cupcake liners to prepare for the batter.
2
2. In a double boiler or a heatproof bowl over simmering water, melt the chopped unsweetened chocolate, stirring occasionally. Remove from heat once fully melted and set aside to cool slightly.
3
3. In a separate bowl, sift together the cake flour, baking powder, and salt. Set this mixture aside for later use.
4
4. In a mixing bowl, use a hand mixer or a stand mixer to cream the softened butter and sugar together until the mixture is light and fluffy. This should take about 3-5 minutes.
5
5. Crack the eggs into a small bowl to check for shells, then add them to the butter-sugar mixture, one at a time. Beat well after each addition to incorporate air into the batter.
6
6. Pour the cooled melted chocolate into the mixture, blending thoroughly until well combined.
7
7. Gradually add the sifted dry ingredients to the batter, mixing at medium speed. Allow the flour to incorporate slowly to avoid it flying everywhere. Beat until the batter is smooth with no lumps.
8
8. Fold in the shelled walnuts and vanilla extract with a spatula, ensuring they are evenly distributed throughout the batter.
9
9. Carefully divide the batter among the prepped muffin cups, filling each about two-thirds full.
10
10. Bake in the preheated oven for about 15 to 17 minutes or until a toothpick inserted into the center comes out clean.
11
11. Once baked, transfer the cupcakes to a cooling rack and allow them to cool completely before frosting or serving.
Nutrition Information
4.4g
Fat
16.7g
Carbs
1.4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Decadent Chocolate Brownie Cupcakes.
Who is the culinary inspiration for these brownie cupcakes?
These cupcakes are inspired by Cat Cora's recipe.
What is the baking temperature for this recipe?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How many calories are in one Decadent Chocolate Brownie Cupcake?
Each cupcake contains approximately 111 calories.
What type of chocolate is used in this recipe?
The recipe calls for 2.5 ounces of coarsely chopped unsweetened chocolate.
What type of flour is best for these cupcakes?
The recipe specifies using cake flour for the best results.
How much cake flour is required?
You will need 3/4 cup plus 3 tablespoons of sifted cake flour.
How much fat is in each cupcake?
There are 4.4 grams of fat per cupcake.
How many carbohydrates are in a serving?
Each serving contains 16.7 grams of carbohydrates.
What is the protein content of these cupcakes?
Each cupcake provides 1.4 grams of protein.
How much butter is needed and what should its consistency be?
You need 7 tablespoons of unsalted butter that has been softened.
How many eggs are used in the batter?
The recipe requires 2 large beaten eggs.
What kind of nuts are included in these cupcakes?
The recipe includes 1/2 cup of shelled walnuts.
How much sugar is required for the recipe?
The recipe calls for 1 1/4 cups of granulated sugar.
How should I prepare the muffin pans?
Line the muffin pans with paper cupcake liners.
What is the best way to melt the chocolate?
Melt the chocolate in a double boiler or a heatproof bowl set over simmering water.
How long should I cream the butter and sugar?
Cream them together for about 3 to 5 minutes until light and fluffy.
Should I sift the dry ingredients?
Yes, you should sift together the cake flour, baking powder, and salt before adding them to the batter.
How should the eggs be added to the mixture?
Add the eggs one at a time, beating well after each addition to incorporate air.
When should the melted chocolate be added?
Pour the cooled melted chocolate into the mixture after the eggs have been incorporated.
How do I incorporate the dry ingredients without making a mess?
Gradually add the sifted dry ingredients and mix at medium speed to allow them to incorporate slowly.
How are the walnuts and vanilla extract added?
Fold the walnuts and vanilla extract into the batter using a spatula to ensure even distribution.
How much batter should go into each muffin cup?
Fill each cupcake liner about two-thirds full.
What is the total baking time?
Bake for approximately 15 to 17 minutes.
How can I tell if the cupcakes are finished baking?
They are done when a toothpick inserted into the center comes out clean.
What is the final step after taking them out of the oven?
Transfer them to a cooling rack and let them cool completely before frosting or serving.
How much vanilla extract is used?
The recipe uses 1 1/4 teaspoons of pure vanilla extract.
Can these be eaten plain?
Yes, these can be enjoyed plain or topped with your favorite frosting.
What tags are associated with this recipe?
Tags include brownie cupcakes, chocolate, dessert, baking, cat cora, party treats, and rich dessert.
What texture can I expect from these cupcakes?
They offer a rich, fudgy consistency with a crunch from the walnuts.