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Brownie Cupcakes Recipe
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4.92 from 25 votes

Brownie Cupcakes Recipe

They are super fudgy with crinkly and chewy tops. Frosted with creamy, silky dark chocolate buttercream. Very easy to make.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: brownie cupcakes recipe
Servings: 13 - 14 cupcakes
Calories: 625kcal



  • 1 cup butter, melted and cooled (226g)
  • 2 cups granulated white sugar (400g)
  • 4 large eggs
  • 2 vanilla beans* (or 2 teaspoon pure vanilla extract)
  • 1 cup dutch-processed cocoa powder (84g)
  • 1 cup all-purpose flour (120g)
  • 1 teaspoon salt


  • 1 cup butter, softened (226g)
  • 2 cups powdered sugar (240g)
  • 1 cup semi-sweet chocolate, melted and cooled (6oz / 175g)


  • Preheat oven to 350°F / 175°C. Line two 12 cup muffin pans with 13-14 cupcake liners. Set aside.
  • Cupcakes: In a large mixing bowl stir together butter, sugar, eggs, and vanilla* just until combined. Don't use a hand or stand mixer otherwise you have too much air pockets in the batter, and this makes them cakey instead of fudgy. Stir by hand with a whisk. Sift in flour, cocoa, and salt and stir just until combined. Spoon batter with an ice cream scoop into the liners and fill almost full. I got 13 cupcakes.
  • Bake for 22-26 minutes until the tops look crinkled and a toothpick centered in the middle comes out slightly dirty. Don't overbake them or they are getting cakey. I baked mine for exactly 25 minutes. Remove from the oven and let cool for 10 minutes. Then carefully remove from pan and transfer to a wire rack and let cool completely before frosting. 
  • Frosting: Beat butter on medium-high speed until soft and creamy, about 3-4 minutes. Sift in powdered sugar and beat on medium-low speed until fully combined and smooth. Add chocolate and mix on medium speed until combined and creamy. Frost cupcakes and store in an airtight container at room temperature for up to 3 days. 



*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.


Calories: 625kcal