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These decadent chocolate brownie cupcakes have the perfect chewy texture. Fantastic on their own, they are even more divine when paired with the sauce – a reduction of pinot noir and cherry brandy that I made just for this occasion.
These aren’t fluffy and tall like regular cupcakes. Instead they are real brownies baked in a cupcake tin. They are dense and fudgy, forming perfect miniature brownie cakes. Just look at that inside!
how to make chocolate brownie cupcakes:
Preheat your oven to 325°F with the rack in the middle.
For presentation purposes, I didn’t want to use liners for these cupcakes. But greasing and flouring a pan can leave unsightly baked flour marks all over the side of dark cake. And so, we are going to grease a muffin pan with butter (for flavour) and then coat with cocoa powder.
Next, chop up the semi-sweet chocolate and slice the unsalted butter into several large pieces.
Melt them together in a saucepan over low heat, stirring occasionally. As soon as it has melted remove the pan from the heat and set it aside.
Sift the flour, Dutch-processed cocoa powder, and salt into a small bowl and set them aside.
what is Dutch-processed cocoa powder?
Dutch-processed cocoa powder differs from the natural variety in that it has been treated with potassium carbonate, an alkaline solution. This has the effect of neutralizing the cocoa’s natural acidity. The neutralized cocoa powder will react differently in baking than natural cocoa powder. It will not react to baking soda, and is often paired with baking powder.
Crack two eggs into a bowl, along with the sugar and vanilla extract.
Whisk them together very well until they become thick and pale in colour.
Stir in the melted chocolate and butter mixture.
Then mix in the dry ingredients and stir until just incorporated.
It’s already starting to look delicious!
Spread the batter evenly into the prepared muffin pan. Bake them for sixteen to twenty minutes, depending on your oven. Mine were ready in sixteen. You absolutely do not want to over-bake them. Doing so will cause them to lose their chewy texture and become more cake-like.
After you pop the pan into the oven, it’s time to get started on making the reduction. Simply stir the wine (pinot noir), kirsh, sugar, and vanilla together in a saucepan. Bring it to a lively simmer and continue simmering it on low, stirring frequently, until it has reduced to about a cup of liquid. Remove it from the heat and set it aside to cool.
Kirsh, or kirshwasser, is a brandy made from distilled cherries. It isn’t sweet at all, but has an incredible cherry fragrance and flavour. It is the traditional liquor used in black forest cakes.
Back to the brownies..
Once the chocolate brownie cupcakes have finished baking, let them cool in the pan for ten minutes. They won’t rise as high as normal cupcakes. In fact, they will sink down even more as they set, forming dense and chewy brownie cakes.
Carefully transfer them to a cooling rack to cool the rest of the way.
To serve (whatever brownie cupcakes you haven’t already devoured), spoon some reduction onto a plate and set the cupcake on top. I garnished mine with a piece of edible gold for an ultra luxe look.
Good thing I took pictures quickly, because this little cake didn’t last long! Store the brownies and reduction in airtight containers in the fridge. You can serve them chilled or at room temperature.
For another scrumptious cupcake recipe, check out my carrot cake cupcakes.Print
These chocolate brownie cupcakes have the perfect chewy texture. And they are made even better by serving them with a delicious but easy cherry-wine reduction sauce.
Chocolate Brownie Cupcakes:
4 ounces (113 g) semi-sweet chocolate, chopped
1/2 cup (113 g) unsalted butter, cut into large pieces
1 tsp vanilla extract
3/8 cup (54.36 g) all-purpose flour (6 tbsp)
1/3 cup (35 g) dutch-processed cocoa*
1/4 tsp salt
3/4 cup (150 g) granulated sugar
2 large eggs
2 cups (473 ml) red wine (a full-bodied pinot noir)
1 cup (200 g) granulated sugar
1/2 cup (118 ml) kirsh**
1 tsp vanilla extract
edible gold leaf
Preheat oven to 325°F with rack in the middle.
Grease a muffin pan with butter, then coat with cocoa powder.
Melt chocolate and butter in a saucepan over low heat, stirring occasionally. Once it has melted, remove the pan from heat and set aside.
Sift flour, cocoa powder, and salt together into a small bowl. Set aside.
In a large bowl, whisk together eggs, sugar, and vanilla until it becomes thick and pale in colour.
Stir the melted chocolate into the egg mixture.
Fold in the dry ingredients until they are just incorporated into the batter.
Evenly divide the batter into the prepared pan. Bake for 16-20 minutes, depending on your oven. (Mine were ready in 16 min.) Do not over bake them or they will lose their chewy texture.
Meanwhile, stir together wine, kirsh, sugar, and vanilla in a saucepan. Bring it to a lively simmer and continue to simmer over low heat, stirring occasionally, until the liquid has reduced to about 1/2 cup (approx. 30 minutes). Remove from heat and allow to cool.
When the cupcakes have finished baking, allow them to cool in the pan for 10 minutes before transferring to a cooling rack to cool the rest of the way.
Serve the brownie cupcakes with cherry-wine reduction, and (optionally) garnish with a piece of edible gold leaf.
Store the brownie cupcakes and reduction in airtight containers in the fridge for up to a few days.
* Dutch-processed cocoa powder has been treated with an alkaline solution to neutralize the cocoa’s natural acidity. This makes it react differently than natural cocoa powder in baking.
** Kirsh (or Kirshwasser) is a brandy made from distilled cherries. It isn’t sweet at all, and it has a delightful cherry fragrance.
Keywords: chocolate brownie cupcakes