These are moist, fudgy one-Bowl Chocolate Brownie mini cupcakes–the sort of recipe I love because I can get away with baking these late into the night, with a weary, addled mind. With minimum clean up, this forgiving recipe still delivers delicious bite-size treats perfect for tiny hands and school day snack boxes.

My little Chocolate lover adores these cupcakes. And I was so thrilled that my six-year-old nephew inhaled six mini cupcakes at a go when he tasted them for the first time.

I’ve used dark chocolate because my daughter loves it and consistently chooses dark over milk or white. The friendly profile of Valrhona’s Equatoriale Noire makes it a crowd-pleaser for most palates. If I were making these cupcakes for myself I might go with the Tainori or Caraibe. In terms of Dutch-processed cocoa powder, I love Valrhona’s, too. It has a taste profile that I associate with intense, nutty chocolate comfort. I particularly love it in American-style hot water chocolate cake topped with chocolate fudge (akin to our beloved Lana Cake, here in Singapore).

I make such a huge batch of these cupcakes each time because they’re popular in my home, and they freeze well as well. Since I can’t always bake them fresh every week, storing some of these cupcakes in the freezer to keep them on weekly snack box rotation is an acceptable compromise for me. We just defrost them in the fridge. They taste fab when reheated for a couple of minutes.

I weigh each ingredient directly in the bowl as I add it, using the tare function on my digital kitchen scales. The No. 100 ice cream scoop helps ensure that I don’t end up with overflowing tops and a reliable yield of 72 mini cupcakes. Finishing these cupcakes off with salt flakes before putting them in the oven would turn them into a grown-up treat.

One bowl chocolate brownie mini cupcakes

Makes 72 mini cupcakes

Ingredients
230g bittersweet chocolate feves or coarsely chopped chocolate
115g unsalted butter, cut into pieces, room temperature
200g castor sugar
3/4 tsp fine sea salt
3 large eggs
75g all purpose flour
25g unsweetened Dutch-process cocoa powder

Preheat oven on convection setting to 160 degrees Celsius.

Line mini cupcake tins with paper liners.

Place chocolate and butter in a heatproof bowl (large enough to eventually accommodate all the ingredients) set over a simmering pan of water (the base of the bowl should not touch the water) for 4-5 min until melted. Stir, beginning in the centre in an increasingly widening circle with a spatula to combine (pretty much in the same way you would make a ganache).

Remove bowl from heat. Whisk in sugar and salt until smooth. Whisk in eggs one at a time to combine. Whisk in flour and cocoa just until smooth (do not overmix).

Spoon into cupcake tins using a No.100 ice cream scoop. I make a level scoop for each cupcake. (Optional: Finish with salt flakes if you wish)

Bake for approximately 12 minutes. A cake tester inserted into the middle of a cupcake should just have a few moist crumbs stuck to it.

Transfer onto a wire rack to cool completely.

Store for up to 3 days at room temperature in airtight containers. Or freeze.

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