Happy Thanksgiving! I hope you were able to relax and enjoy the day with family and friends! I had the delight of not having to cook this year with all the long hours working it leaves little time to create a menu and prepare the meal. It just wasn’t in the stars this time, but I really do love to put out a spread for those I love!
Even though I was spared from the main course, I couldn’t show up to my in-laws empty-handed so I whipped up a batch of delicious Chocolate Brownie Cupcakes with White Chocolate Drizzle!
If you’re feeling chocolatey, try this recipe out!
1 1/4 cups (2 1/2 sticks) butter, melted
2 cups granulated sugar
1 1/3 cups unsweetened cocoa powder
1 tsp. vanilla extract
4 large eggs
3/4 cup all-purpose flour
Preheat oven to 325 degrees. Generously spray a muffin tin with nonstick cooking spray or line with cupcake liners.
In a large bowl, combine melted butter, sugar, cocoa powder and vanilla until well blended. Add eggs one at a time, stirring well after each addition. Add the flour and stir until well blended.
Spoon batter evenly into muffin cups filling just a little over 3/4 full.
Bake from 18-20 minutes. Edges should be set but the cupcakes should still be gooey in the middle. Cool in pan for 10 minutes, then remove carefully. Repeat with any remaining batter.
For the Topping
1/2 cup of White Chocolate Chips
Using a microwave safe bowl, melt ships in microwave for shorts bursts. I start out at 20 seconds before mixing, making sure to not burn the chocolate.
Once the cupcakes are cooled, take a spoon and drizzle the white chocolate on top – get creative with your designs if you’re feeling extra that day!