If you’re a chocolate lover (and let’s be honest, who isn’t?), this Brownie Cupcakes Recipe is about to become your new go-to dessert. Imagine the rich, fudgy decadence of a classic brownie, but in a cute cupcake shape—perfectly portioned and ready to impress at any gathering or satisfy your sweet tooth any day of the week. With a simple list of staple ingredients and a prep time that’ll fit into even the busiest day, you’ll love how easy these brownie cupcakes are to whip up. Plus, they come together with minimal fuss and maximum chocolatey goodness!
Ingredients You’ll Need
The beauty of this Brownie Cupcakes Recipe is in its simplicity—every ingredient has a distinct role, from creating the signature fudgy crumb to ensuring just the right hint of chocolatey depth. Here’s how each one brings this dessert to life:
- Unsalted butter (melted): Adds rich flavor and moisture, ensuring each bite is perfectly fudgy and not dry.
- Granulated sugar: Sweetens the batter and also helps achieve that shiny, brownie-style top.
- Large eggs: These bind everything together and provide that desirable chewy structure.
- Vanilla extract: A splash of vanilla enhances all the chocolate notes.
- Unsweetened cocoa powder: The main source of chocolate flavor—choose a high-quality cocoa for extra depth.
- All-purpose flour: Just enough to set the cupcakes, while keeping the texture dense and brownie-like.
- Salt: An absolutely essential pinch to balance and deepen the chocolate flavor.
- Baking powder: A touch helps keep the cupcakes from feeling too heavy.
- Chocolate chips or chunks (optional): Stir in for ultra gooey pockets of chocolate throughout every bite.
How to Make Brownie Cupcakes Recipe
Step 1: Prep Your Muffin Tin
First things first: preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners. This way, your brownie cupcakes come out easily and look super cute—plus, no sticky pans to scrub later!
Step 2: Mix Wet Ingredients
In a large mixing bowl, combine your melted butter and sugar. Whisk them together until glossy and well blended, then add the eggs and vanilla extract. Keep whisking until the mixture is smooth and just a bit paler in color—it should look rich and creamy.
Step 3: Add Dry Ingredients
Sift in the cocoa powder, all-purpose flour, salt, and baking powder. Stir gently with a spatula until everything is just combined. Avoid overmixing; this is the secret to fudgy brownie cupcakes, not cakey ones! If you’re craving that extra chocolate punch, fold in the chocolate chips or chunks now.
Step 4: Portion the Batter
Spoon the luscious batter evenly into each cupcake liner, filling each about two-thirds of the way. This ensures every cupcake rises just right and develops that irresistible crackly brownie top.
Step 5: Bake to Perfection
Pop the pan into your preheated oven and bake for 18 to 20 minutes. You’re looking for set tops, and a toothpick inserted into the center should come out with a few moist crumbs (not totally clean!). That’s how you lock in the fudgy texture.
Step 6: Cool and Enjoy
Let your brownie cupcakes rest in the pan for about 5 minutes, then gently transfer them to a wire rack to cool completely—or as long as you can wait before sneaking one! The centers will finish setting as they cool, giving you the perfect brownie-meets-cupcake treat.
How to Serve Brownie Cupcakes Recipe
Garnishes
You can absolutely devour these straight from the pan, but for an extra-special touch, try topping each brownie cupcake with a sprinkle of powdered sugar, a dollop of whipped cream, or a drizzle of melted chocolate. For true chocoholics, a pinch of flaky sea salt on top is a game-changer!
Side Dishes
Pair these brownie cupcakes with a scoop of vanilla ice cream for the ultimate dessert plate, or enjoy them alongside fresh berries to cut through the richness. If you’re hosting, serve with coffee or hot chocolate for cozy vibes everyone will adore.
Creative Ways to Present
Going the extra mile? Stack them in a towering arrangement for birthday parties, slip them into pretty gift boxes, or turn them into mini ice cream sandwiches. This Brownie Cupcakes Recipe adapts to any occasion and always steals the show!
Make Ahead and Storage
Storing Leftovers
To keep your brownie cupcakes irresistibly moist, store them in an airtight container at room temperature for up to three days. If you’re in a particularly hot climate, you can pop them in the fridge, but let them come to room temp before eating for the best flavor and texture.
Freezing
This Brownie Cupcakes Recipe freezes like a dream! Once completely cool, wrap each cupcake tightly in plastic wrap, then place in a freezer-safe bag or container. They’ll keep for up to three months. Thaw on the counter whenever a chocolate craving strikes.
Reheating
Warm a brownie cupcake in the microwave for just 10 to 15 seconds to recreate that fresh-from-the-oven gooeyness. If you’ve frozen them, let them thaw first for the best results, and then give them a quick zap for pure bliss.
FAQs
Can I add nuts or other mix-ins to this Brownie Cupcakes Recipe?
Absolutely! Chopped walnuts or pecans make a delightful crunchy addition, or you can stir in white chocolate chips, toffee bits, or even a swirl of peanut butter before baking.
Do I need to use cupcake liners?
Liners make cleanup easy and keep the brownie cupcakes looking neat, but you can also grease the muffin tin thoroughly with butter or nonstick spray if you prefer.
Why are my brownie cupcakes dry?
Most likely, they’ve been overbaked. Start checking around the 18-minute mark and remove as soon as a toothpick comes out with just a few moist crumbs for that dense, fudgy perfection.
Can I double the Brownie Cupcakes Recipe?
Yes! This recipe doubles beautifully if you want to bake two dozen at once. Just make sure not to crowd your oven and, if baking in batches, allow the pan to cool between rounds.
Do these taste more like brownies or cupcakes?
They bring the best of both—moist and fudgy like your favorite brownies but with the structure and shareability of a classic cupcake. The results are truly the best of both worlds!
Final Thoughts
If you’ve been looking for a delightful way to combine your love for brownies and cupcakes, you’ve officially found it in this Brownie Cupcakes Recipe. It’s simple, versatile, and always a crowd-pleaser. Give it a try soon—your sweet tooth will thank you!
Print
Brownie Cupcakes Recipe
- Total Time: 30 minutes
- Yield: 12 brownie cupcakes 1x
- Diet: Vegetarian
Description
Indulge in the best of both worlds with these Brownie Cupcakes that combine the rich, fudgy goodness of brownies with the convenient, handheld delight of cupcakes. Perfect for any chocolate lover!
Ingredients
For the Brownie Cupcakes:
- 1/2 cup unsalted butter (melted)
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 cup chocolate chips or chunks (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a 12-cup muffin tin with cupcake liners.
- Mix wet ingredients: In a large mixing bowl, combine the melted butter and sugar. Whisk in the eggs and vanilla until smooth and slightly pale.
- Add dry ingredients: Sift in the cocoa powder, flour, salt, and baking powder. Stir until just combined. Fold in the chocolate chips or chunks if using.
- Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake: Bake for 18–20 minutes, or until the tops are set and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and serve: Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra richness, press a piece of chocolate or peanut butter cup into the center of each cupcake before baking.
- These brownie cupcakes are dense and fudgy—avoid overbaking for the best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 18g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
