Brownie cupcakes
Indulge in the best of both worlds with these brownie style cupcakes! These decadent lil chocolate bites combine the rich, fudgy goodness of brownies with the light airy texture of a cupcake. Every bite is melt-in-you-mouth experience, perfectly balanced between indulgence and fluffiness. Made with no animal products, these are irresistibly delicious and 100% vegan!
Ingredients
Dry ingredients
- 1/3 cup cocoa powder use dutch processed for the best results
- 1 1/4 cup All purpose flour don't use self-raising or bread flour. Plain ol APF is all you need!
- 1 cup brown sugar coconut sugar should works as a decent alternative too
- 1/3 cup semi-sweet chocolate chips
- 1 tbsp baking powder
- 2 tbsp flax meal/ vegan egg powder I used bob's vegan egg replacer
- 1/4 tsp salt
wet ingredients
- 3/4 cup boiling milk I used soy milk
- 1/2 cup butter
- 2 tbsp neutral oil
- 1 tsp vanilla paste
Instructions
- Preheat the oven to 350℉ and have a muffin pan prepped with cupcake liners in
- Mix the vegan egg replacer with 2 tbsp of water and let it sit for 5 minutes
- Add all the dry ingredients to a mixing bowl except for the chocolate chips and give a good mix with a whisk
- Add the chocolate chips to a microwave proof measuring cup, followed by the butter and oil and melt for a minute or 90 seconds-checking and mixing every 20 seconds until all the chocolate is melted
- Get your milk to a rolling boil either in a saucepan or in the microwave
Mixing ingredients
- Pour the melted chocolate and the boiling milk into the mixing bowl with dry ingredients
- Add in the vegan egg
- Using a rubber spatula give a gentle mix until everything is incorporated but make sure not to overmix the batter
- Scoop the batter into the lined muffin pan and bake at 350℉ for 18-22 minutes or until an inserted toothpick comes out clean
- Dust them with powdered sugar or top with your favorite frosting once cooled and enjoy!
Notes
tips:
Make sure to use unsalted butter, earth balance in stick form is my go to for all vegan baking needs!
Only boil milk and melt the chocolate when your dry ingredients are all mixed up and ready.
Don't overmix the batter, if using a stand mixer be very cautious and gentle since overmixing the batter can result in dense and tough cupcakes.
Let the cupcakes fully cool before dusting them with powdered/icing sugar or frosting them.
You can save them in the fridge once cooled for upto a week.
Reheat the refrigerated ones in the microwave for 8-12 seconds before you eat and enjoy!