Whisk in the vanilla and the eggs, one at a time, until well combined.
Sift flour, salt, cocoa, and baking powder. Add to the previous mixture. Stir to combine. Do not over mix.
Fill the cupcake liners ⅔ full and bake until a skewer inserted comes out with few crumbs. I made 7 cupcakes, I've used medium size cupcake liners, if using the regular size, you might make around 12. Bake for 12 – 15 minutes.
Overbaking the brownies will make them dry and bitter. The moment a toothpick inserted in the middle of the cupcake comes out with few wet crumbs, remove the brownies from the oven.
Do not overbeat the brownie batter, or it will turn tough after baking.
You can make mini cupcakes with the same batter and serve at parties; kids will love it! Baking time will be shorter.
Do not overbeat the eggs, or the brownie will turn cakey in texture instead of fudgy.
This post was originally posted in 2012. The post is updated with a video and more text.