Cupcakes that are best when warm. They are like rich milk chocolate brownies. Also good when reheated in a microwave for about 15 seconds on high. The tops form a crusty top like a brownie.

Sandy
Advertisement

Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Line muffin cups with paper liners.

    Advertisement
  • Melt together butter and chocolate chips. Stir and set aside to cool.

  • In a separate bowl, combine the eggs, vanilla, sugar and flour.

  • Add the butter chocolate mixture and stir together well.

  • Fill paper lined muffin pans 2/3 full. Bake at 325 degrees F(165 degrees C) for 25 minutes.

Nutrition Facts

263 calories; 2.9 g protein; 30 g carbohydrates; 82.1 mg cholesterol; 106.6 mg sodium. Full Nutrition

Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/17/2006
Mmmmmmmm! I'm eating one that has been out of the oven for less than 10 minutes and it is sooo good. Chewy crispy top, velvety cakelike center. I think it should be a little bit cooler to serve though! The center is still really soft. I suspect that anybody who has a failure with this recipe will be tripped up by step number 3. Here's how to keep them from collapsing and to avoid the egginess. Where the recipe says "In a separate bowl, combine the eggs, vanilla, sugar and flour." Don't just stir them together, since there is no leavening in this recipe except the eggs, beat them with the sugar until thick and light lemon colored (about 3-4 minutes with a Kitchenaid) before adding the flour, vanilla and then the chocolate mixture. I got 18 cupcakes from my batch. Read More
(28)

Most helpful critical review

Rating: 1 stars
06/02/2008
The batch I baked turned out dismally and VERY flat...I am so disappointed. Read More
(10)
39 Ratings
  • 5 star values: 18
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 4
Rating: 5 stars
09/17/2006
Mmmmmmmm! I'm eating one that has been out of the oven for less than 10 minutes and it is sooo good. Chewy crispy top, velvety cakelike center. I think it should be a little bit cooler to serve though! The center is still really soft. I suspect that anybody who has a failure with this recipe will be tripped up by step number 3. Here's how to keep them from collapsing and to avoid the egginess. Where the recipe says "In a separate bowl, combine the eggs, vanilla, sugar and flour." Don't just stir them together, since there is no leavening in this recipe except the eggs, beat them with the sugar until thick and light lemon colored (about 3-4 minutes with a Kitchenaid) before adding the flour, vanilla and then the chocolate mixture. I got 18 cupcakes from my batch. Read More
(28)
Rating: 1 stars
06/02/2008
The batch I baked turned out dismally and VERY flat...I am so disappointed. Read More
(10)
Rating: 4 stars
08/25/2008
This recipe is awesome! I just pulled a batch out of the oven and they came out perfectly! My younger brother was begging to eat them(unfortunately he couldn't, we're making them for a birthday) and i caught him several times sneaking licks of the batter! However, this recipe only got 4 stars because I'm a bit of a health freak, and when i took a peek at the nutrition facts, I was blown away! Also, these do need a pinch or two of baking powder to help them rise. Other than that, a fabulous recipe! Read More
(9)
Advertisement
Rating: 2 stars
11/15/2010
Description of this recipes says these should taste like a rich chocolate brownie. They have a decent texture but not much chocolate flavor. Read More
(8)
Rating: 5 stars
08/29/2002
My 3 yr old daughter was playing with her playdough and said she was making "PUP-Cakes". I asked if she'd like to make REAL ones. She said "REAL??? ones???? - oh YES!" We came here found this recipe - she helped measure and stir. She really enjoyed this recipe - EASY!!! Then said she had to go to the computer to get more recipes! Read More
(7)
Rating: 5 stars
12/16/2002
these are amazing. every time i have made them over the past year they have always been the best brownie-cupcake thing ever. sometimes i substitute the chocolate chips for broken up milk chocolate or hershey's chocolate syrup even they both work wonders especially if you like them super rich and gooey. thanks so much for this treasure! -tris Read More
(6)
Advertisement
Rating: 4 stars
12/03/2004
We enjoyed these cupcakes because they aren't extremely rich. If that is the type of chocolate craving you have then this is your cupcake.. If you want something dripping with chocolate pick a different recipe - or pour on some frosting on top of these! Read More
(4)
Rating: 5 stars
08/29/2002
well. these cupcakes are in the oven right now and they are smelling SO good!! these were easy to make and they taste good too!! Carpe Diem! Sadie Read More
(4)
Rating: 4 stars
05/08/2005
This recipe is really good!I didn't have chocolate chips so I had to take peices out of a chocolate bar.But it still worked out pretty well.It's a little dry.I think the part that worked out the best was the top.I made them for my mom on mothers day and she loved them!She usually doesnt like chocolate but she said the cupcakes were just perfect in sweetness.I had one too and they tasted like brownies!Especially the top.Im 11 years old and I have never made a cupcake but this was really simple for me to make! Read More
(3)