Dark Chocolate Walnut Brownie Cupcakes with Crackly Tops
Super easy recipe of Dark Chocolate Walnut Brownie Cupcakes with crackly tops! Almost impossible to mess up, can easily be doubled, and tested to perfection! Made using dark cocoa powder and dark chocolate, topped with a crunchy toasted walnut halve, this recipe is hands-down the best!
Ingredients
- 1¼ cups fine granulated sugar or caster sugar (250 grams)
- 2 large eggs
- 60 grams dark chocolate
- 100 grams unsalted butter
- ½ cup all-purpose flour (60 grams)
- ½ cup dark cocoa powder (35 grams)
- ¼ cup regular unsweetened cocoa (I used cadbury) (15 grams)
- ½ teaspoon table salt
- 1 teaspoon vanilla extract
- 12 walnut halves (for tops)
Instructions
- Preheat oven to 350°F (175°C). Line a 12 cup cupcake pan with cupcake liners and set aside.
- Melt chocolate and butter in a small microwave-safe bowl. You can microwave them together in 15 second intervals, mixing thoroughly after each interval just till melted and combined. Let it cool a bit till it’s warm or room temperature (it should only take a minute or two if you don't heat the mixture too much in the microwave.
- Meanwhile, place sugar and eggs in a medium sized bowl. Using a hand-mixer, beat sugar and eggs on high speed till light in color and heavy (around 3 minutes).
- Now, add the melted butter-chocolate mixture to the sugar-egg mixture along with vanilla extract. No need to mix.
- Sift the dry ingredients into the wet ingredients ( all purpose flour, salt and cocoa powder).
- Using a rubber spatula, stir JUST till combined. Do NOT over mix!
- Evenly scoop the batter into the prepared cupcake liners either using an ice-cream scoop or regular tablespoon.
- Top with walnut halves.
- Bake for 25 minutes, or just until toothpick comes out clean. Baking time may differ a bit depending on your oven.
Notes
THE COCOA POWDER
You can use only one type of cocoa powder if you like if you do not want to combine dark and regular unsweetened cocoa powder.
STORING BROWNIES
Pop them in an airtight container or a good-quality zip-lock bag. You can store them like this at room temperature for 3-4 days, or refrigerator for up to a week (but only if it's really hot where you live), and freezer till a couple of months.
MAKE AHEAD INSTUCTIONS
You can definitely prepare a batch a day or so in advance. In fact they taste even better the next day.
REHEATING
If you want to reheat these brownie cupcakes, you can easily microwave them in 10 second increments, up to 30 second.
FREEZING BROWNIE CUPCAKES
Once the brownie cupcakes are cool completely, just wrap each cupcake tightly with a cling wrap and place in a zip-lock bag or airtight container. You can freeze brownies for up to 3 months. Thaw them overnight in the fridge, and then bring to room temp before serving.
