Brownie Cupcakes Recipe
For crispy edges and chewy centers in every bite, these brownie cupcakes are the perfect treat. Here’s a breakdown of how to whip them up, plus some tips for success!
Ingredients:
- 2 boxes of your favorite brownie mix
- Ingredients called for on the box (typically eggs, oil, and water)
- 1 extra egg (for a gooier texture)
- Nonstick cooking spray
Instructions:
-
Preheat the Oven:
Preheat your oven to 350°F (175°C). - Prepare the Batter:
- In a large mixing bowl, combine the brownie mix and the ingredients listed on the package.
- Add one extra egg to the batter for added gooeyness.
- Mix until smooth but don’t overmix to keep the brownies tender.
- Prepare the Muffin Pan:
- Spray the wells of two 12-cup muffin pans generously with nonstick cooking spray.
- Alternatively, you can use cupcake liners for easier cleanup.
- Fill the Pans:
- Divide the brownie batter evenly among the 24 muffin cups, filling each about 3/4 full.
- Bake:
- Place the pans in the preheated oven and bake for 20 minutes, or until the tops are set and a toothpick inserted near the center comes out with a few moist crumbs.
- Cool and Remove:
- Let the brownie cupcakes cool in the pans for about 5 minutes.
- Run a butter knife around the edges to loosen them, then gently lift them out.
- Serve and Enjoy:
- Serve warm with ice cream or let them cool completely for easier handling.
Tips for Perfect Brownie Cupcakes:
- Customize the Mix-Ins: Add chocolate chips, nuts, or crushed cookies to the batter for extra flavor.
- For Fudgier Results: Use less water or oil than the box instructions suggest.
- Storage: Keep leftover brownies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Now everyone gets the best part of the brownie—crispy edges and chewy insides in every bite!