Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C).
- In a microwave-safe bowl, melt the butter until completely liquid but not bubbling.
- Stir in the granulated sugar into the melted butter until combined, then add the eggs and vanilla extract, mixing well.
- In a separate bowl, combine the cocoa powder, flour, salt, and baking powder.
- Gradually fold the dry mixture into the butter-sugar mixture until just combined to avoid overmixing.
- If desired, fold in chocolate chips.
- Grease a mini muffin tin with non-stick spray or line it with small cupcake liners.
- Fill each cavity with about 1 tablespoon of the batter.
- Bake for 10-12 minutes, or until a toothpick comes out with a few moist crumbs.
- Allow to cool in the pan for a few minutes before transferring them to a wire rack.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for a week. Freeze for up to 3 months and thaw or microwave before serving.