A brownie made into a cupcake, then frosted, and sprinkled – a perfect single-serving snack! I think the best desserts are completely homemade. But if you don’t have the time or supplies for that, try at least PARTIALLY homemade. For this recipe, I made a scratch brownie cupcake with just 7 ingredients, then frosted them with a can of store-bought chocolate frosting I had in my pantry. This eliminated the time and effort needed to make my own homemade frosting. And no need to get our your stand mixer – don’t need it for this recipe!
BROWNIE CUPCAKE RECIPE
Makes 15 regular sized cupcakes
Prepare 2 cupcake pans with paper liners. Set aside.
Ingredients:
1. 1 c unsalted butter, melted and cooled.
2. 2 c granulated sugar
3. 4 large or extra large eggs
4. 2 tsp vanilla extract
5. 1 c cocoa powder, sifted
6. 1 c all purpose flour
7. 1 tsp salt
8. Optional – 1 c chopped walnuts
Preheat oven to 350 degrees.
In a large mixing bowl, gently whisk together butter, sugar, eggs and vanilla. (No mixer needed for this recipe). Add dry ingredients, and stir just til combined. Fold in nuts (if using).
Use an icecream scoop to fill the cupcake liners til almost full. Smooth the top.
Bake for about 23-25 minutes, til a toothpick comes out with a few moist crumbs. Don’t over-bake, or you will lose the “fudgey” texture.
Cool completely.
Frost as desired.
