Dark Chocolate Brownie Cupcakes with Salted Caramel Frosting
These Dark Chocolate Brownie Cupcakes with Salted Caramel Frosting are rich, fudgy, and decadently sweet—perfectly portioned indulgence topped with luscious salted caramel.
Equipment
- Muffin Tin
- Parchment paper liners
- Double boiler or microwave-safe bowl
- Mixing Bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Pastry bag with star tip (optional)
Ingredients
Brownie Cupcakes
- 1 cup unsalted butter 2 sticks
- 8 ounces dark chocolate chopped
- 1 cup light brown sugar packed
- 1 teaspoon instant espresso powder optional
- 2 teaspoons pure vanilla extract
- 4 large eggs plus 1 egg yolk, at room temperature
- 1 cup all-purpose flour don’t pack it, gently spoon into measuring cup
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup bittersweet chocolate chips
Salted Caramel Frosting
- 1/2 cup unsalted butter 1 stick, for frosting
- 1/2 cup heavy cream
- 2 teaspoons pure vanilla extract for frosting
- 1 cup light brown sugar packed, for frosting
- 1/2 teaspoon salt for frosting
- 3 cups confectioners sugar sifted, for frosting
Instructions
Brownie Cupcakes
- In a double boiler or microwave-safe bowl, gently melt 1 cup (2 sticks) unsalted butter with 8 ounces of chopped dark chocolate. Stir frequently until smooth and glossy. Set aside to cool slightly.
- In a large mixing bowl, whisk together 1 cup packed light brown sugar, 1 teaspoon instant espresso powder (optional), and 2 teaspoons pure vanilla extract. Pour in the cooled chocolate and butter mixture and stir to combine.
- Add 4 large eggs plus 1 egg yolk (room temperature) to the chocolate-sugar mixture, one at a time, whisking thoroughly after each addition until smooth and glossy.
- Sift together 1 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon baking powder in a separate bowl. Gently fold the dry ingredients into the wet batter using a rubber spatula. Do not overmix.
- Fold in 1/2 cup bittersweet chocolate chips for extra gooey chocolate pockets.
- Line a muffin tin with parchment paper liners and divide the batter evenly among 12 cups. Bake at 325°F (163°C) for 18-22 minutes or until a toothpick inserted comes out with a few moist crumbs. Cool completely on a wire rack before frosting.
Salted Caramel Frosting
- In a medium saucepan over medium heat, melt 1/2 cup (1 stick) unsalted butter. Add 1 cup packed light brown sugar, 1/2 teaspoon salt, and 1/2 cup heavy cream. Stir constantly and bring to a gentle boil. Boil for 3 minutes, then remove from heat and stir in 2 teaspoons pure vanilla extract. Cool to room temperature.
- Transfer the cooled caramel mixture to a large bowl. Gradually add 3 cups sifted confectioners sugar, beating with an electric mixer until fluffy and spreadable. Add a tablespoon of cream if frosting is too thick.
- Frost the cooled brownie cupcakes using a spatula or a pastry bag fitted with a star tip. Sprinkle a tiny pinch of flaky sea salt on top for extra flavor.
Notes
- Do not overbake the cupcakes; keep them fudgy and moist.
- Espresso powder is optional but enhances the chocolate flavor.
- Add confectioners sugar gradually to avoid gritty frosting.
- Allow cupcakes to cool completely before frosting to prevent melting.
- Store cupcakes in an airtight container at room temperature up to 2 days or refrigerate up to 5 days.