Chocolate Brownie Cupcakes Recipe
An upgrade to the standard sponge cupcake. Using brownie batter instead makes for a more decadent experience.
Makes 12
Ingredients
- 3½oz / 100g butter
- 3½oz / 100g 70% cocoa dark chocolate
- 4oz / 115g soft light brown sugar
- 2 eggs
- 2½oz / 70g self-raising flour
- 3½oz / 100g milk chocolate chips
Method
- Preheat the oven to gas mark 5 / 190°C. Line a 12 cake tray with cupcake papers.
- Gently melt together the butter and the dark chocolate. Whisk together the eggs and sugar until well combined and slightly aerated. Add the melted ingredients and mix well. Stir or fold in the flour and chocolate chips.
- Carefully divide the batter equally between the cases. Cook in the centre of the oven for about 20 minutes, turning them after about 10 minutes.
- Leave to cool before storing in an air-tight container.
Nutrition
| Nutrition Information* | ||
|---|---|---|
| Per 100g | Per serving (50g) | |
| Energy (kj) | 1831 | 923 |
| Calories (kcal) | 434 | 219 |
| Protein (g) | 6.2 | 3.1 |
| Carbohydrate (g) | 43.2 | 21.8 |
| of which sugars (g) | 33.6 | 16.9 |
| Fat (g) | 26.7 | 13.5 |
| of which saturates (g) | 16.3 | 8.2 |
| Fibre (g) | 0.7 | 0.3 |
| Sodium (g) | 0.19 | 0.10 |
| * Approximate nutritional values based on average values in ingredients | ||