Double Chocolate Brownie Cupcakes

These cupcakes have the texture of brownies and are intensely chocolate-y . Frosted with chocolate buttercream and decorated with mini chocolate chips, these cupcakes are a chocoholic’s dream.Double Chocolate Brownie Cupcakes | A Nerd Cooks

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I made these super chocolate-y cupcakes for Sean’s birthday, which he celebrated last week.  He’s a pretty serious chocolate lover.  Check out this epic chocolate cake I made for him a couple of years ago.  These cupcakes seemed like a fitting choice for his birthday this year.

Double Chocolate Brownie Cupcakes | A Nerd CooksNot only was it Sean’s birthday, but he turned 30!  I managed (with help, of course) to arrange for three of our good friends and some of his family to come down to Durham to visit for the weekend.  He had no idea that anything was happening, and was completely surprised.

After the surprise visitors arrived, we went to the Hurricanes-Canadiens game, and then had a party at our house the day after.  I made these cupcakes for the party.Double Chocolate Brownie Cupcakes | A Nerd Cooks

The recipe for these brownie cupcakes, along with the basis for the buttercream frosting recipe, comes from Joy the Baker’s 2nd cookbook.

You’ll need:

For the cupcakes (makes 12) –

  • 1 cup unsalted butter, softened
  • 8 oz. dark chocolate, coarsely chopped
  • 1 cup light brown sugar, packed
  • 2 tsp vanilla extract
  • 4 large eggs
  • 1 cup all-purpose flour
  • 1 tsp kosher salt
  • 1/4 tsp baking powder
  • 1/2 cup dark chocolate chips

Preheat the oven to 350 degrees F.  Line a muffin tin with paper or foil liners and set aside.

Put the butter and dark chocolate in a heat-proof bowl over a saucepan of simmering water (make sure that the bottom of the bowl isn’t touching the water).  Stir the butter and chocolate together until they are completely melted and combined.  Whisk in the brown sugar and vanilla extract.  Remove from the heat, set aside, and allow it to cool slightly.

After the chocolate mixture has cooled just a bit, whisk in the eggs one at a time, making sure that they are each thoroughly combined before adding another.  Whisk in the flour, salt, and baking powder.  Fold in the dark chocolate chips.

Divide the batter among the prepared muffin tins.  Bake for 20-25 minutes, or until a toothpick, when inserted into the center, comes out clean.  Allow the cupcakes to cool in the pan for 10 minutes before removing them to a wire rack to finish cooling completely.

For the buttercream frosting (makes more than you’ll likely need for 12 cupcakes) –

  • 1 cup unsalted butter, softened
  • 3/4 cup cocoa powder
  • 4-5 cups powdered sugar
  • 1/2 tsp kosher salt
  • 2 tsp vanilla extract
  • 2-3 tbs milk/heavy cream
  • mini chocolate chips, for decorating (optional)

Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment.  Beat it on medium for about 1 minute.

While the butter is being beaten, whisk together the cocoa powder and powdered sugar.

Add 2 cups of the powdered sugar/cocoa powder mixture, the salt, and vanilla extract. Beat on low speed until the powdered sugar is incorporated.

Add another 2 cups of the powdered sugar.  Beat on low speed, and add the additional 1 cups of sugar as needed to thicken the frosting.  Use the milk/heavy cream to thin things out as needed.

Once the frosting is as stiff as you’d like it to be, beat it on medium speed for about 4 minutes, or until the frosting is fluffy and smooth.

Frost the cooled cupcakes and decorate with mini chocolate chips, if desired.

Double Chocolate Brownie Cupcakes | A Nerd Cooks

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