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Cupcake Brownies with Chunky Chocolate Ganache Frosting Recipe

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This Cupcake Brownies recipe combines the rich, fudgy texture of brownies with the fun, individual serving size of cupcakes. Topped with a luscious homemade chocolate ganache frosting, these treats are perfect for dessert lovers looking to indulge in a decadent chocolate experience. The recipe involves baking the brownies in a muffin tin and finishing them with a fluffy ganache made from heavy cream and semi-sweet chocolate chips.

Ingredients

Brownie Batter

  • ½ cup salted butter
  • 4 ounces unsweetened chocolate baking bar, chopped
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 large eggs
  • 1½ teaspoons vanilla extract
  • ½ cup all-purpose flour
  • 1 cup semi-sweet chocolate chips

Ganache Frosting

  • 2 cups semi-sweet chocolate chips
  • 1½ cups heavy whipping cream

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal of the brownie cupcakes.
  2. Melt Butter and Chocolate: In a medium mixing bowl, melt the salted butter and chopped unsweetened chocolate bar together in 30-second increments, stirring well between each heating, until the mixture is smooth and fully melted.
  3. Add Sugars: Stir the granulated sugar and packed light brown sugar into the melted chocolate and butter mixture until well combined and smooth.
  4. Incorporate Eggs and Vanilla: Add the two large eggs and 1½ teaspoons vanilla extract to the bowl, stirring thoroughly to blend all the ingredients.
  5. Add Flour: Incorporate ½ cup of all-purpose flour into the batter, mixing gently until fully combined without overmixing.
  6. Fold in Chocolate Chips: Fold 1 cup of semi-sweet chocolate chips carefully into the batter to distribute evenly.
  7. Fill Muffin Cups: Divide the brownie batter evenly among the 10 prepared muffin cups, filling each about ¾ full.
  8. Bake: Bake the brownie cupcakes in the preheated oven for 18 to 20 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs attached.
  9. Cool Completely: Remove the muffins from the oven and allow them to cool completely in the tin before frosting to ensure the ganache sets properly.
  10. Prepare Ganache: Heat 1½ cups of heavy whipping cream in a small saucepan or microwave-safe bowl until steaming but not boiling. Pour the hot cream over 2 cups of semi-sweet chocolate chips in a large bowl, cover with a plate, and let sit for 2 to 3 minutes to soften the chocolate.
  11. Whisk Ganache Smooth: Whisk the mixture until smooth and glossy. Cover with plastic wrap and refrigerate until the ganache is firm throughout, which typically takes about 1 to 2 hours.
  12. Beat Ganache: Using a hand mixer, beat the chilled ganache until it becomes fluffy and holds stiff peaks, perfect for piping.
  13. Frost Brownie Cupcakes: Pipe or spread the fluffy ganache frosting onto the cooled brownie cupcakes, decorating as desired.

Notes

  • For best results, use good-quality semi-sweet chocolate chips and unsweetened chocolate for a rich flavor.
  • Make sure the ganache is fully chilled before whipping to get a light and fluffy texture.
  • You can store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
  • To soften the ganache if it gets too hard after chilling, let it sit at room temperature for a few minutes before whipping.
  • These cupcakes can be served at room temperature for the best texture or slightly chilled.

Find it online: https://cookedbysarah.com/cupcake-brownies-with-chunky-chocolate-ganache-frosting-recipe/