These brownie cupcakes are 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 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?
Step-by-step video tutorial
Whisk together the butter, sugar, eggs, and vanilla just until well combined. Sift in the flour, cocoa and salt and stir just until combined. Spoon batter into cupcake liners until almost full.
Bake until a toothpick inserted in the center comes out clean. Let cool completely.
Beat butter until soft and creamy, then sift in powdered sugar and beat until fully combined and smooth. Add chocolate and mix until combined. Then pipe or spread onto cupcakes.
Expert tips for success
- Do not use an electric mixer to mix the cupcake batter or you will mix too much air into the batter and this will make the cupcakes cakey instead of fudgy. Stir by hand with a whisk.
- Be careful not to fill the muffin cases with too much batter. Fill them about ¾ to almost full so they don't spill over the sides.
- 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 overbaked. They're still delicious, but the texture is more like chocolate cake.
- 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.
- Do not use chocolate chips or the buttercream may become grainy and less creamy.
- Allow the chocolate to cool before mixing it into the buttercream. Otherwise, the butter could become too soft, which would affect the creamy texture and make the cupcakes difficult to frost.
Yes, you can substitute 1 cup (240 ml) of oil for the butter. In general, oil results in a denser texture in baked goods compared to butter. On the other hand, butter imparts a deep, buttery flavor to baked goods. I like both, but find the butter goes better with this recipe.
Yes. Since the batter doesn't contain baking soda or baking powder, you can use any unsweetened cocoa powder. The taste and color of natural and Dutch-processed cocoa powder are different, but the results are excellent in both cases.
Storing and freezing instructions
- Storing: Store the frosted cupcakes in an airtight container in the fridge for up to 3 days. Let 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.
More cupcake recipes to try
- White Chocolate Cupcakes
- Banana Cream Cheese Cupcakes
- Coffee Cupcakes
- Caramel Vanilla Cupcakes
- S'mores Cupcakes
- Orange Chocolate Cupcakes
Brownie Cupcakes Recipe
- 1 cup unsalted butter, melted and cooled
- 2 cups granulated white sugar
- 4 large eggs
- 2 teaspoon vanilla extract
- 1 cup dutch-processed cocoa powder, spooned and leveled
- 1 cup all-purpose flour, spooned and leveled
- 1 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 2 cups powdered sugar sifted
- 6 oz semi-sweet chocolate bars, melted and cooled
- Preheat oven to 350°F / 175°C. Line two 12 cup muffin pans with 12-14 cupcake liners and set aside.
- Cupcakes: In a large mixing bowl, whisk together the butter, sugar, eggs, and vanilla until well combined. Sift in the flour, cocoa and salt and stir just until combined. Using an ice cream scoop, spoon the batter into the prepared liners. Fill them about ¾ to almost full.
- Bake for 22-26 minutes until the tops look crinkly and a toothpick inserted in the center comes out slightly dirty. Do not overbake them or they will become cakey. Remove from the oven and let cool for 10 minutes. Then remove from the pan and transfer to a wire rack and allow to cool completely before frosting.
- Frosting: In a large mixing bowl, using an electric mixer fitted with a whisk or paddle attachment, beat butter on medium-high speed until soft and creamy, about 2-3 minutes. Sift in the powdered sugar and mix until fully combined and smooth. Add the chocolate and mix until well combined and creamy. Pipe or spread onto the cooled cupcakes and serve. Store in an airtight container in the fridge for up to 3 days.
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These were fantastic! Easy and delicious. I thought I would just have a bite to taste, but ended up scoffing a whole cupcake! There is no need for icing on these 🙂 Thank you!
Absolutely delishous! Thank you so much for this amazing recipe!
Hi Sabine, can you please tell me if this cupcake recipe can be made as a cake? If yes, can you please tell me the ratio for 4, 8 inch cake pans? And the time and temperature for baking?
Hi Irene, Yes, absolutely. For an 8-inch cake make the recipe as is and for a 4-inch cut the recipe in half. Same temperature and check after 15 minutes with a toothpick then check regularly until it's done. Hope that helps!
Sorry Sabine, I meant 4 layers of 8 inch cake. So sorry!!! Should I double the recipe?
Yes, you could double the recipe and bake in 4 pans. I'm not sure how thin the layers will be though as I haven't tried this yet.
This is the 2nd time I made this recipe. It is easy and delicious. That being said, do be vigilant about your oven temperature. The first time I made it I was in a rented house with an electric oven. The recommended 25 min. was just right. This evening, in my home with a high end gas oven, 25 minutes was a few minutes too long. The cupcakes are moist inside, but too crispy on the outside and sides. The sides stuck to the wax paper muffin pan liners, and were hard to remove.