Chocolate Fudge Brownie Cupcakes

For 12 cupcakes, Chocolate Fudge Brownie Cupcakes keeps the list centered on bittersweet or semisweet chocolate, salted butter and granulated sugar. Set aside about 35 minutes.

• Yield 12 cupcakes
• Ready in 35 minutes
• Prep 15 minutes
• Cook 20 minutes

Ingredients

• 4 ounces bittersweet or semisweet chocolate (chopped)
• 1/2 cup salted butter
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 2/3 cup all-purpose flour
• 1/4 teaspoon salt
• [Chocolate Chip Cookie Dough Frosting] (or other frosting of your choice)

Instructions

1. Preheat the oven to 325 degrees F. Place a rack in the center of the oven. Line a 12-cup muffin tin with paper liners.
2. In a medium microwave-safe bowl, add the chopped chocolate and butter (you can do this on this stovetop also). Microwave for one minute. Stir. Continue microwaving at 30-second intervals, stirring after each time, until the chocolate and butter is melted and combined (don't overheat; microwave until just melted and smooth).
3. Stir in the sugar and vanilla until well-combined. Add the eggs one at a time, stirring or whisking vigorously after each addition.
4. Stir in the flour and salt.
5. Divide the batter evenly among the muffin cups. Bake for 17-20 minutes, until just baked through; don't overbake. The cupcakes won't be domed like a normal cakey cupcake - they'll be flatter and more dense like a delicious brownie.
6. Remove the cupcakes to a cooling rack to cool completely. Frost as desired and chill until ready to serve.

Let the center settle before you cut it, or the slices will slump.