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Brownie Cupcake Hug

I call this the Brownie Cupcake Hug because it comforts you on a never-ending gloomy day.

The quarantine is growing on me. So with depleting pantry supplies and 'Best Before' expiry dates scaring the crap out of me, it made sense to bake these cupcakes. Yes I had to bake these gooey cupcakes immediately, rather than have expired ingredients followed by massive regret. Also made me realise how much we buy and forget stuff in the pantry until it's too late!

So do take stock of your baking ingredients and make sure you use all those that are close to expiry dates soooon!


  • 53 gms Dutch Processed Cocoa Powder (Imp: Read the note below this list)

  • 88 grams flour

  • 1 tsp instant coffee powder

  • A pinch of salt

  • 1 tsp baking powder

  • 100 grams butter

  • 170 grams dark or milk chocolate

  • 90 grams sugar

  • 1 tsp honey

  • 2 eggs

  • 1 tsp vanilla essence

  • Semi-sweet chocolate chips (optional)

  • Nuts(optional)

P.S. The recipe calls for Dutch Processed Cocoa Powder. I did not have that so I opted for Hershey’s Cocoa Powder Instead. The outcome was great and delicious, but let me warn you - Natural Cocoa Powder is acidic in nature and Dutch processed is less acidic. I was OKAY with that and went ahead with my baking as it did not change the taste. But if you do have Dutch - Processed Cocoa Powder, please stick to the recipe, you'll find out why :)


  • Pre-heat the oven to 176°C or 350°F.

  • Lightly grease the cupcake/ muffin moulds or a 6" baking tin

  • Beat the eggs, cocoa powder, baking powder, instant coffee powder, vanilla and salt together till it's well mixed and smooth.

  • Melt, butter sugar and chocolate using the double boiler method until the butter melts.

  • Take it off the heat and continue stirring till the sugar dissolves.

  • Now add this hot mixture to the egg and cocoa powder mixture and whisk vigorously till everything is smooth.

  • Sift flour into this butter-egg- cocoa powder mix and you may add a few chocolate tips or nuts of your choice and stir till smooth.

  • Pour this batter int your greased baking pan or moulds.

  • Bake for about 30 to 35 minutes. Do the toothpick test and it should come out crumbly and gooey.


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