Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup semisweet chocolate chips
- 1/2 cup chopped walnuts (optional)
Special equipment needed:
- Muffin tin
- Cupcake liners
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In another mixing bowl, whisk together the melted butter and granulated sugar until well combined.
4. Add the eggs and vanilla extract to the butter mixture and whisk until smooth.
5. Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
6. Fold in the chocolate chips and chopped walnuts (if using) with a rubber spatula.
7. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Remove the cupcakes from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
- Time:
Preparation time: 15 minutes
- Cooking time: 18-20 minutes
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- Makes 12 cupcakes
Nutritional information:
- Calories per serving: 250
- Total fat: 13g
- Saturated fat: 7g
- Cholesterol: 55mg
- Sodium: 130mg
- Total carbohydrates: 32g
- Dietary fiber: 2g
- Sugars: 22g
- Protein: 4g
Substitutions for ingredients:
- You can use vegetable oil instead of melted butter.
- You can use dark chocolate chips instead of semisweet chocolate chips.
- You can omit the chopped walnuts if you prefer.
Variations:
- You can add 1/2 teaspoon of espresso powder to the dry ingredients for a mocha flavor.
- You can add 1/2 teaspoon of cinnamon to the dry ingredients for a spicy twist.
- You can top the cupcakes with a chocolate ganache or cream cheese frosting.
Tips and tricks:
- Don't overmix the batter, as it can result in tough cupcakes.
- Use room temperature eggs for best results.
- Let the cupcakes cool completely before frosting them.
Storage instructions:
- Store the cupcakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- Microwave the cupcakes for 10-15 seconds to warm them up before serving.
Presentation ideas:
- Dust the cupcakes with powdered sugar or cocoa powder.
- Top the cupcakes with whipped cream and chocolate shavings.
- Serve the cupcakes with a scoop of vanilla ice cream.
Garnishes:
- Chocolate shavings
- Chopped nuts
- Whipped cream
- Fresh berries
Pairings:
- Coffee
- Milk
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- Chocolate truffles
Troubleshooting advice:
- If the cupcakes are dry, try reducing the baking time or adding a tablespoon of sour cream to the batter.
- If the cupcakes are too moist, try increasing the baking time or reducing the amount of liquid in the batter.
Food safety advice:
- Make sure to use clean utensils and equipment when preparing the cupcakes.
- Store the cupcakes in an airtight container to prevent contamination.
Food history:
- Brownies were invented in the United States in the late 19th century.
- The first brownie recipe appeared in a cookbook called "The Boston Cooking-School Cook Book" in 1896.
Flavor profiles:
- Rich
- Chocolatey
- Nutty (if using walnuts)
Serving suggestions:
- Serve the cupcakes as a dessert or snack.
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Taste: Rich, Chocolatey, Sweet, Fudgy, Creamy