Brownie Cupcakes

This brownie cupcakes recipe makes a cupcake that is fudgy and rich, just like brownies. They are topped with the silkiest dark chocolate buttercream that literally melts in your mouth. You only need a few ingredients and a little prep time to make a batch of these. Be prepared for them to disappear quickly as they are a huge crowd pleaser. By the way, have you tried my brownie cookies yet?

Jump to:

• Why You Will Love This Brownie Cupcake Recipe
• Ingredients
• Recipe Variations
• Step-by-Step Video Tutorial
• How to Make Brownie Cupcakes
• Expert Tips for Success
• Storing
• FAQs
• More Cupcake Recipes
• Recipe

Why You Will Love This Brownie Cupcake Recipe

• Perfect for chocolate lovers! You can't argue with the dense fudgy texture of brownies in cupcake form topped with a rich chocolate buttercream frosting!
• All-occasion cupcake! These cupcake brownies are perfect for birthday parties, bake sales, or celebrations of any kind.
• Mix by hand. No need for a mixer or any special equipment. All you need are a bowl, a whisk, and a cupcake pan.

Love chocolate cupcakes? Then you've got to try our S'mores Cupcakes and these Orange Chocolate Cupcakes!

Ingredients

• Butter: Unsalted butter gives you more control over the saltiness of your brownie cups. If you use salted butter reduce the amount of salt added to the recipe. You will need it for the cupcakes and the frosting. You can substitute a cup (240 ml) of oil for the butter in the cupcakes. However, oil usually results in a denser texture in baked goods compared to butter. Butter also imparts a deep, buttery flavor to baked goods. Personally, I like the butter better in this recipe.
• Sugar: We're using granulated white sugar to make these cupcakes. It sweetens perfectly! Out of white sugar? Try to find a sugar substitute that will work instead! You're also going to need some powdered sugar for the frosting. It dissolves more easily than regular sugar so don't try to swap it.
• Eggs: Gives the brownies texture. Make sure they are at room temperature before mixing.
• Vanilla extract: Adds a homey warmth to the brownies and some natural sweetness and aroma. You can also explore one of our vanilla extract substitutes if you need a replacement.
• Cocoa powder: I prefer Dutch-processed cocoa powder which has been treated to reduce its acidity. This process darkens its color and gives it a milder flavor. Since the batter doesn't contain baking soda or baking powder, you can use any unsweetened cocoa powder.
• Flour: We are using all-purpose flour. Be sure you measure it properly by spooning it into a measuring cup and leveling it off with a knife.
• Semi-Sweet Chocolate Bars: I recommend using good quality chocolate bars from a chocolate brand you love. Use semi-sweet chocolate with 45-60% cocoa. My favorite chocolate brands are Ghirardelli, Guittard and Lindt.

Recipe Variations

• Different Brownie Frosting: You can use any type of frosting you want on these cupcakes. Experiment with peppermint (perfect for the holidays), peanut butter, or a simple white frosting!
• Add Nuts: You can mix it into the batter or simply sprinkle it over the top of the frosting.
• Other Mix-Ins: You can also use other favorite brownie mix-ins such as marshmallows, coconut, chocolate chips, and peanut butter cups for added flavor.
• Leave Unfrosted. This works great for less sweet brownie muffins!

Step-by-Step Video Tutorial

How to Make Brownie Cupcakes

Here's a look at the simple steps for making brownies in a muffin pan! The batter mixes up in just minutes.

• Step 1: Whisk together the butter, sugar, eggs, and vanilla just until well combined.
• Step 2: Sift in the flour, cocoa, and salt and stir just enough to mix everything together.
• Step 3: Spoon the batter into the cupcake liners until almost full.

• Step 4: Bake until a toothpick inserted in the center comes out clean. Let cool completely.

• Step 5: Beat the butter until soft and creamy and then sift in the powdered sugar. Beat again until fully combined and smooth.
• Step 6: Add the melted chocolate and mix until combined.

• Step 7: Pipe or spread the frosting onto the top of the cupcakes.

Expert Tips for Success

• Do not use an electric mixer. An electric mixer will bring too much air into the batter resulting in cakey cupcakes instead of fudgy. All you need is a whisk or spatula to stir the ingredients together.
• Do not overfill the muffin pan. Fill them about three-quarters to almost full so they don't spill over the sides.
• Check for doneness. Use a toothpick to check if they are done. It should come out lightly dirty with a few moist crumbs. If the toothpick comes out clean, the cupcakes are over-baked. They're still delicious, but the texture is more like chocolate cake.
• Do not use chocolate chips. Chips have additives that help them maintain their shape when baked and may make the buttercream grainy and less creamy.
• Cool the melted chocolate. If it's too warm when making the buttercream the butter could become too soft. In turn, this may affect the creamy texture and make the cupcakes difficult to frost.

Storing

• Storing: Store the frosted cupcakes in an airtight container in the fridge for up to 3 days. Let them come to room temperature before serving.
• Freezing: Wrap in plastic wraps individually and place in freezer bags or containers. Freeze for up to 3 months. To thaw, unwrap, and place on the counter for 1-2 hours.

FAQs

More Cupcake Recipes

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