Brownie Cupcakes
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These one-bowl Brownie Cupcakes are baked in a muffin tin to give you a rich and fudgy treat for parties, bake sales, and entertaining. No slicing required!
Why you’ll love this family favorite recipe!
Brownies, meet cupcakes – Brownie cupcakes are as fun as cupcakes, but extra gooey, chocolatey, and mouthwatering (the way brownies should be!).
Just plain perfect – From the slightly crispy edges to the fudgy middles, these brownies are a seriously perfect dessert.
Baked in a muffin tin – It’s easier and makes them feel like real cupcakes!
Table of Contents
What? You’ve never heard of brownie cupcakes?! Let me tell you: they are the BEST way to make brownies (seriously!).
Brownie cupcakes are exactly what they sound like—rich and gooey chocolate brownies baked in a muffin tin instead of a baking pan. The result is a platter of individual brownies with crispy edges, soft centers, and an intense chocolate flavor.
As a certified brownie-obsessed human, there’s no shortage of brownie recipes on my blog. I’m partial to my flourless sweet potato brownies if I want something vegan, and my paleo brownies if I want something gluten- and dairy-free.
But cupcake brownies? They really take the cake because they’re easier to portion, fun to serve, and perfect for parties. You can even add some frosting and sprinkles on top for a classic cupcake vibe.
Brownie Cupcake Ingredients
Chocolate – I combined melted dark or semi-sweet chocolate with melted unsalted butter to make the brownies as chocolatey as possible.
Eggs – Remember to take the eggs out of the fridge at least 30 minutes before you start baking. Room temperature eggs are always better to bake with!
Flour – I kept it simple with all-purpose flour.
Cocoa powder – Both unsweetened cocoa powder and Dutch-processed cocoa powder will work here.
This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list.
Variations
- Gluten-free option – To make gluten-free brownies, use gluten-free all-purpose flour instead of regular flour.
- Add espresso powder – Mixing 1 to 2 teaspoons of espresso powder into the batter will take the chocolate intensity to a new level.
- Optional brownie mix-ins – Fold up to 1/2 cup of chocolate chips, white chocolate chips, peanut butter chips, raspberries, or chopped nuts into the batter at the end.
How to Make Brownie Cupcakes
Step 1: Melt the chocolate. Melt the butter and chocolate together in the microwave or on the stovetop until smooth.
Step 2: Make the batter. Whisk the eggs, sugar, and vanilla together in a large bowl. Fold the flour, cocoa powder, and salt into the wet mixture until just combined. Pour in the melted chocolate and stir until you have a thick batter.
Step 3: Bake. Divide the batter between the muffin tin and bake until a toothpick comes out mostly clean.
Step 4: Cool and serve. Let the brownies cool for 20 minutes in the tin, then carefully transfer them to a wire rack. Serve and enjoy!
Erin’s Tips and Tricks
- The brownie batter is pretty thick, so you might need to press it into the muffin tin with your hands or the back of a spoon.
- For soft and gooey brownies, bake them for 23 minutes. For extra crispy edges, bake them for the full 26 minutes.
- You can make them look and feel like real cupcakes by lining your muffin tin with cupcake liners, decorating the brownies with chocolate buttercream frosting, and adding sprinkles on top!
My Pro Tip
Cool for 20 Minutes
You need to let these brownies cool for at least 20 minutes before removing them from the pan; otherwise, they may fall apart.
Brownie Cupcake FAQs
Absolutely! Divide the batter into a 24-cup mini muffin tin and bake for 15 to 18 minutes or until a toothpick inserted in the middle comes out clean.
This recipe uses more traditional brownie ingredients, like butter, eggs, and sugar, so I don’t think they can be made vegan.
You’ll know the brownies are done when the edges look set and a toothpick inserted in the middle comes out clean or with a few moist crumbs attached.
Storage
Room temperature: The brownies will stay soft and moist for 1 to 2 days when stored in an airtight container on the kitchen counter.
Freezer: You can also freeze the brownies in a freezer bag for up to 4 months.
More Brownie Recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Brownie Cupcakes
Ingredients
- 3/4 cup butter, unsalted
- 2 oz. chocolate, chopped; dark or semi sweet (approx. 1/3 cup)
- 1 1/2 cups cane sugar
- 2 eggs
- 1 1/2 tsp vanilla extract
- 1 1/4 cups all purpose flour
- 3/4 cup cocoa powder
- 1 tsp salt
Instructions
- Preheat oven to 350°, and grease a muffin tin with nonstick spray or coconut oil; set aside.
- Melt butter and chocolate together either in the microwave stirring every 30 seconds, or over the stovetop on low-medium heat until smooth; set aside.
- Whisk the eggs, sugar and vanilla together in a large bowl for 45 seconds; then, fold in the dry ingredients (flour, cocoa powder, salt) and stir by hand (with a wooden spoon or rubber spatula) for about 30 seconds. Then, pour in the melted chocolate and continue folding until everything is combined (the batter will be thick).
- Distribute the batter evenly amongst the muffin tin, using your hands or the back of a spoon to press it down. Place the tin in the oven and bake the brownies for 23-26 minutes, or until a toothpick comes out mostly clean. It's ok to have a few crumbs–that means the brownies are moist on the inside.
- Remove from oven and let them cool for 20 minutes before carefully removing from tin and transferring to a cooling rack. Enjoy!
Notes
Nutrition
Oh my goodness these look incredible! x
Izzy |https://www.pinchofdelight.com
If the word, “brownie” is so much as whispered in my general direction, I am GAME ON! Cupcakes…brownies…regardless of how we classify these beauties, they look absolutely amazing. And that pistachio icing looks spectacular! These browniecakes would not be safe in my home, no ma’am.
hahah they areeeeee pretty addicting that’s for sure!
WOW! these are a treat – what a creative idea using pistachio icing – love it!
Thanks so much Mary!
These are so pretty! I love the look of the frosting and I’m obsessed with pistachios too. They are easily one of my favorite snacks.
Then trust me when I say you’d loooove pistachio icing.