How to Cupcake Brownies

Ingredients:

* ½ cup (1 stick) unsalted butter, melted

* ⅓ cup granulated sugar

* ¼ cup packed light brown sugar

* 1 large egg

* 1 large egg yolk

* 1 cup all-purpose flour

* ½ cup unsweetened natural cocoa powder

* ½ teaspoon baking powder

* ¼ teaspoon salt

* ½ cup mini semisweet chocolate chips

* 1 cup vanilla frosting

Instructions:

Prep:

1. Preheat oven to 350°F (175°C). Grease a 12-hole cupcake baking tin or line it with cupcake papers.

2. In a large bowl, stir melted butter, granulated sugar, and brown sugar together until all sugars dissolve and mixture is well blended.

3. Beat in the egg and egg yolk one at a time, whisking vigorously between each addition.

4. In a separate bowl, whisk together flour, cocoa, baking powder, and salt.

5. Gradually whisk dry ingredients into the wet ingredients until batter is just combined with no flour pockets left.

6. Fold in chocolate chips.

Baking:

7. Scoop heaping tablespoons of batter into prepared cupcake pans – just about ¾ full, so it has space for the brownie top.

8. Bake for 15-20 minutes, or until the edges set and the center is dry (test with a toothpick). Remember, brownie cupcakes taste better slightly fudgy!

Frosting:

9. Allow cupcakes to cool completely in the pan for about 30 minutes.

10. Once cool, top with frosting of choice. If piping frosting, remember the brownies will be fudgy, so you can go crazy with tall frostings!

11. Enjoy your delicious cupcake-brownies! Store leftovers in an airtight container at room temperature or in the fridge for up to 2 days.

Tips:

- For richer chocolate flavors, use high-quality cocoa powder and dark chocolate chips.

- For extra gooey brownie cupcakes, slightly underbake them by about 2-3 minutes.

- Feel free to mix in other fun ingredients like chopped nuts, caramel, marshmallows, or even crumbled cookies.

- These brownie cupcakes are freezer-friendly! Bake and cool them as instructed, then frost them. Once frosted, place the cupcakes on a baking sheet and freeze. Once frozen, store in an airtight container – freeze for up to 3 months. To enjoy, simply thaw at room temperature for a few hours.