Brownie Cupcakes

Easter Brownie Cupcakes

5 from 2 votes
Course cake, Dessert
Cuisine Irish
Servings 6 cupcakes


  • 115 g dark chocolate
  • 115 g butter chopped into pieces
  • 2 large eggs
  • 115 g brown sugar
  • 50 g self raising flour
  • 3 mini cream eggs or other, halved


  • Preheat the oven to 160C. Grease and line a muffin tray with 6 paper holders.
  • Set aside.
  • Melt the dark chocolate and butter together in a bowl set over simmering water.
  • Beat the eggs and the sugar together until light and fluffy.
  • Fold in the egg mixture the melted chocolate
  • then, continue with the sieved flour. Do not over mix as the air will be knocked out of the mixture.
  • Pour the mixture in the prepared paper holders.
  • Add the eater egg.
  • Place in the oven and bake for 12-15 minutes until the centre of the cake feels firm on the surface but with an element of wobble underneath.
  • If you leave them longer, ( like we did, they will be more cooked but still tasty to eat !)
  • Remove from the oven and allow the cake to cool slightly before serving.
  • Enjoy within 2 -3 days.
Keyword Cake, chocolate, cupcake, easter, Kevin Dundon

Love this recipe? Why Not share it!