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Decadent Fudgy Brownie Cupcakes with Salted Caramel Swirl

A close-up shot of a rich, dark brownie cupcake topped with glossy chocolate frosting and a hint of caramel filling.
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Make rich, fudgy brownie cupcakes that combine the dense texture of a brownie with the perfect individual serving size. This recipe includes a simple salted caramel swirl baked inside and is topped with a smooth chocolate ganache frosting.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup salted caramel sauce (store-bought or homemade)
  • For Ganache Frosting: 1 cup semi-sweet chocolate chips, 1/2 cup heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk the melted butter and sugar together until well combined.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cocoa powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix. Fold in the 1/2 cup of chocolate chips. This is your brownie batter.
  6. Fill each cupcake liner about two-thirds full with the brownie batter.
  7. Drizzle about 1 teaspoon of salted caramel sauce over the top of the batter in each cup. Use a toothpick to gently swirl the caramel into the batter.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted near the edge comes out with moist crumbs attached, not wet batter. The center might still look slightly soft; this helps keep them fudgy.
  9. Let the brownie cupcakes cool completely in the pan on a wire rack before frosting.
  10. To make the ganache: Place 1 cup of chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate chips. Let it sit for 5 minutes, then whisk until smooth and glossy.
  11. Allow the ganache to cool and thicken slightly at room temperature (about 30-45 minutes) until it reaches a spreadable consistency.
  12. Spread or pipe the chocolate ganache frosting onto the cooled brownie cupcakes.

Notes

  • For the fudgiest texture, avoid overbaking. Brownie cupcakes should be slightly underdone when removed from the oven.
  • If you prefer a cake-like texture, add 1/4 teaspoon of baking powder to the dry ingredients.
  • You can use this recipe to make cupcake shaped brownies by pouring the batter into a greased 9×13 inch pan and baking for 25-30 minutes.

Nutrition

Find it online: https://cookingbycarla.com/brownie-cupcakes-recipe-fudgy-caramel-swirl/