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?
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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
Yes, you can! Prepare the recipe as directed and then place the batter in an 8-inch cake. Bake in the oven at the same temperature and check after 15 minutes with a toothpick. After that check regularly until it's done.
Even if you follow a recipe sometimes you end up with not-so-good results. The most common culprit in this case is your oven temperature. If you are cooking in a new oven or feel like your oven cooks too hot, be sure to check your cupcakes to prevent over-baking them regularly. I suggest first checking them at 12 minutes and then every few minutes until they're done. It's a good idea to regularly check your oven temperature which you can do with an oven thermometer.
More Cupcake Recipes
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Recipe
Brownie Cupcakes Recipe
Ingredients
Cupcakes
- 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
Frosting
- 1 cup unsalted butter, at room temperature
- 2 cups powdered sugar sifted
- 6 oz semi-sweet chocolate bars, melted and cooled
Instructions
- 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.
Notes
- 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 which 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.
You can find the video in the post above. If you don't see a video, please check your browser settings.
Noorsy
Excellent recipe! Everyone in my family loved it! Thanks for the recipe ❤️
Helen B
Usually I end up tinkering with a recipe until it’s exactly how I want it, but this one is perfect just the way it is. The only thing I changed is that I bake them in silicone cupcake/muffin cases, which works great. They go down so well that most of the time they’re eaten before I can make the frosting.
Anna
I have baked for 30 years and this is one of the best things I've ever tasted! Made some mint frosting and together they were just divine! Thank you for the recipe!
Sabine
Mint frosting sounds delicious. Thank you so much for your feedback.
Rjane
I use the frosting on this recipe in exchange of putting streusel on your banana chocolate muffins recipe. It tastes wonderful! I’m amazed how even if I interchange frostings on the different bakes, your recipe still works! Thank you so much for sharing this to us! I hope youll never stop. Bless you Sabine! 🧡🤎
Sabine
Thank you so much for your nice feedback, Rjane. I'm happy that my recipes work well for you.
Nour
It's literally AAAAAMAZING. It's so chewy from the outside and moist from the inside. Like OMG I'm definitely going to do it over and over again. Thank you so much for the recipe. Xx.
Sabine
Thank you so much! I'm glad you love the recipe!
Mary
Can I add walnuts to this? Do the ratios change?
Sabine
Yes, absolutely. Go ahead with the recipe as it is and fold the chopped walnuts (I guess anything between 1/2 - 1 cup would work wonderfully) into the batter before transferring to the muffin pan. I hope that helps!
Mary
Oh Yayy! Making this today for the daddy in this family! Thanks!
Adrienne
These were amazing!! I never think homemade brownies taste as good as the ones from a box but this recipe definitely proves me wrong. Followed the recipe exactly and they were fudgy and the icing was great! Will definitely be making again.
Azra Peer
I loved them, I used brown sugar and brown butter instead and it was much more fudgier and richer. Everytime i try your recipe i enjoy them and the outome is just so perfect. ♡♡♡
Irene
This is the 3rd time I'm making these and they are just perfect ?. This time I put Nutella on top instead of the butercream due to lack of time. Amazing..... Thank u so much ???
H
This is now my go-to brownie/brownie cupcake recipe! Thank you for the great recipe 🙂
Kim Billhimer
I love chocolate so does my son .He'll. love these.
Sabine
I'm absolutely sure about that 🙂