If you’re craving a treat that’s part brownie, part cupcake, and 100 percent irresistible, this Brownie Cupcakes Recipe is a dream come true! These fudgy, chocolate-packed delights deliver the richness of classic brownies with the convenience (and charm) of cupcakes. Whether you need a small-batch dessert for a weeknight craving or a crowd-pleaser for a gathering, these brownie cupcakes promise intense chocolate flavor, a perfectly tender crumb, and just the right touch of sweetness. Get ready to discover your new favorite way to satisfy your chocolate fix!
Ingredients You’ll Need
There’s nothing complicated here—just a handful of pantry staples that magically come together to create brownie cupcakes with a luscious, slightly gooey center and a deep cocoa taste. Each ingredient brings something special, making every bite memorable.
- Unsalted butter (1/2 cup, melted): The foundation for that classic brownie richness and a super-moist crumb.
- Granulated sugar (1 cup): Sweetens the cupcakes and helps create those shiny, crackly tops.
- Large eggs (2): Bind everything together, ensuring structure and that signature fudge texture.
- Vanilla extract (1 teaspoon): Adds depth and brings out the best in all that chocolate.
- Unsweetened cocoa powder (1/3 cup): Intensifies the chocolate flavor—go for a good-quality cocoa for bold results.
- All-purpose flour (1/2 cup): Gives just the right amount of structure without compromising fudginess.
- Salt (1/4 teaspoon): Balances flavor and sharpens the chocolatey notes.
- Baking powder (1/4 teaspoon): Provides a slight lift for that lovely cupcake shape.
- Semi-sweet chocolate chips (1/2 cup, optional): For melty chocolate pockets in every bite—optional but totally irresistible.
How to Make Brownie Cupcakes Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to 350°F (175°C) so it’s at just the right temperature for perfect baking. Line a muffin tin with 9 paper cupcake liners—this makes cleanup a breeze and ensures your brownie cupcakes pop out easily when they’re ready.
Step 2: Mix the Wet Ingredients
Grab a medium bowl and whisk together your melted butter and granulated sugar. This step sets the stage for those shiny tops brownies are famous for! Once the mixture looks smooth, add in your eggs and vanilla extract. Keep whisking until everything is silky and completely combined.
Step 3: Stir in the Dry Ingredients
Now, it’s time to sprinkle in the unsweetened cocoa powder, all-purpose flour, salt, and baking powder. Gently stir these in—just until there are no dry streaks left. This is your moment of self-control: don’t overmix if you want that dense, fudgy texture!
Step 4: Fold in the Chocolate Chips
For chocolate lovers, folding in the semi-sweet chocolate chips is non-negotiable. These little bursts of melted chocolate make every bite extra decadent. If you prefer a more traditional brownie cupcake, feel free to leave them out, but trust me—you won’t regret tossing them in!
Step 5: Fill and Bake
Divide the batter evenly among your 9 prepared cupcake liners, filling them about 3/4 full. Pop the tin in your preheated oven and bake for 18 to 20 minutes. You’ll know they’re done when a toothpick poked in the center comes out with a few moist crumbs (but not wet batter!).
Step 6: Cool and Enjoy
Let the brownie cupcakes cool in the pan for about 5 minutes; this helps them set just enough to handle. Then transfer them to a wire rack to finish cooling completely—or sneak one warm if you can’t wait! The result: perfectly fudgy centers with a delicate, crackly top.
How to Serve Brownie Cupcakes Recipe
Garnishes
A sprinkle of flaky sea salt on warm cupcakes creates a wonderful salty-sweet contrast. Or go for pure decadence with a glossy spoonful of chocolate ganache on top. If you like things pretty, a dusting of powdered sugar or pretty chocolate curls can take your Brownie Cupcakes Recipe to the next level for guests or special occasions.
Side Dishes
Pair your brownie cupcakes with a scoop of vanilla ice cream for a classic sundae vibe, or offer some fresh berries (like raspberries or strawberries) to balance the richness with a burst of juicy flavor. A dollop of lightly sweetened whipped cream brings a cloud-like texture and makes every bite extra dreamy!
Creative Ways to Present
Try nestling each brownie cupcake in colorful liners and displaying them on a tiered dessert stand for a party-ready look. For something playful, turn them into “cupcake sundaes” by adding a swirl of ice cream, chocolate sauce, and a maraschino cherry on top! Or personalize each one with swirls of peanut butter, caramel, or crushed nuts before baking.
Make Ahead and Storage
Storing Leftovers
If you manage to resist eating them all at once, store your brownie cupcakes in an airtight container at room temperature for up to 3 days. They hold onto their fudginess and stay fresh, making them a great option for make-ahead treats during busy weeks.
Freezing
These brownie cupcakes freeze incredibly well! Let them cool completely, then wrap each cupcake tightly in plastic wrap or foil before placing in a freezer-safe bag or container. They’ll keep their flavor and texture for up to 2 months—just defrost at room temperature before enjoying.
Reheating
If you like your brownie cupcakes warm and gooey, pop one (or more!) in the microwave for about 10 to 15 seconds. This brings back that melty, fresh-from-the-oven magic—especially delicious if you added chocolate chips!
FAQs
Can I double the Brownie Cupcakes Recipe to make a full dozen?
Absolutely! Just double all the ingredients and follow the same instructions. You’ll end up with 18 scrumptious brownie cupcakes—perfect for parties or sharing.
What kind of cocoa powder works best?
Go for a good-quality unsweetened cocoa powder, either natural or Dutch-processed. Both give deep chocolate flavor, but Dutch-processed tends to be a bit smoother if you like a gentler cocoa kick.
Do I have to use paper liners?
Paper liners make cleanup super easy and keep the cupcakes from sticking, but you can also grease the muffin tin very well if you’re out of liners. Just let the cupcakes cool a bit before gently removing them from the pan.
How do I know when my brownie cupcakes are perfectly baked?
Keep an eye out when the timer gets close—when a toothpick comes out with a few moist crumbs (not runny batter), they’re ready. If you prefer gooier brownies, pull them out on the earlier side!
Can I add nuts or other mix-ins to the Brownie Cupcakes Recipe?
Definitely! Fold in a handful of chopped walnuts, pecans, or even toffee bits along with (or instead of) the chocolate chips for extra crunch and flavor variety.
Final Thoughts
There’s something truly special about whipping up a batch of brownie cupcakes for yourself or for loved ones—they capture everything that’s wonderful about brownies and cupcakes in one easy, delightful treat. Give this Brownie Cupcakes Recipe a try the next time you need a decadent chocolate fix. I can’t wait for you to fall in love with every gooey, fudgy bite!
Print
Brownie Cupcakes Recipe
- Total Time: 30 minutes
- Yield: 9 brownie cupcakes 1x
- Diet: Vegetarian
Description
Indulge in these decadent Brownie Cupcakes that offer a fudgy and rich chocolate experience in a convenient individual portion. Perfect for satisfying your sweet cravings!
Ingredients
For the Brownie Cupcakes:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup semi-sweet chocolate chips (optional)
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and line a muffin tin with 9 paper cupcake liners.
- Mix Wet Ingredients: In a medium bowl, whisk melted butter and sugar until smooth. Add eggs and vanilla, whisk until combined.
- Add Dry Ingredients: Stir in cocoa powder, flour, salt, and baking powder until just combined. Fold in chocolate chips.
- Bake: Divide batter into cupcake liners and bake for 18–20 minutes until a toothpick comes out with moist crumbs.
- Cool and Serve: Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra decadence, top with sea salt or ganache.
- You can double the recipe to make a full dozen.
- Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 20g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
