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Double Chocolate Brownie Cupcakes

Super chocolatey with a deliciously gooey center, these Double Chocolate Brownie Cupcakes will be your new favorite dessert!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 14 cupcakes
Calories: 480kcal
Author: MaryAnn Dwyer

Ingredients

  • 1 1/4 cups (2 1/2 sticks) butter, melted
  • 2 cups granulated sugar
  • 1 1/3 cups unsweetened cocoa powder
  • 1 tsp. vanilla extract
  • 4 large eggs
  • 3/4 cup all-purpose flour
  • 1 1/2 cups walnuts, chopped (I use Diamond of CA walnuts)
  • 1 cup semisweet chocolate, chopped

Instructions

  • Preheat oven to 325 degrees. Generously spray a muffin tin with nonstick cooking spray or line with cupcake liners.
  • In a large bowl, combine melted butter, sugar, cocoa powder and vanilla until well blended. Add eggs one at a time, stirring well after each addition. Add the flour and stir until well blended. Stir in the walnuts.
  • Spoon batter evenly into muffin cups filling just a little over 3/4 full. Sprinkle each cupcake wirh some semisweet chocolate chips or chopped semisweet chocolate pieces.
  • Bake from 18-20 minutes. Edges should be set but the cupcakes should still be gooey in the middle. Cool in pan for 10 minutes, then remove carefully.  Repeat with any remaining batter. Serve immediately with ice cream on the side, if desired.

Nutrition

Calories: 480kcal | Carbohydrates: 46g | Protein: 6g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 99mg | Sodium: 174mg | Potassium: 282mg | Fiber: 4g | Sugar: 33g | Vitamin A: 610IU | Vitamin C: 0.2mg | Calcium: 45mg | Iron: 2.9mg