Brownie Cupcakes are the BEST way to make brownies! They’re perfectly sweet, and the texture is ideal: crispier on the outside but soft on the inside, just like the corner slice of a typical brownie.
What? You’ve never heard of brownie cupcakes?! Let me tell you: they are the BEST way to make brownies (seriously!).
If you’re a normal human, you probably love all brownies. I’m partial to my flourless sweet potato brownies if I want something vegan, my paleo brownies if I want something gluten/dairy free, or my black bean brownies when I want to trick someone into eating beans!
But these brownie cupcakes really take the cake because they’re just like a classic brownie recipe, but made in a cupcake tin instead of a baking pan.
- They’re crispy on the outside but soft and chewy on the inside -- basically the perfect texture.
- Made with the ideal ratio of chocolate to sugar.
- Even better when sprinkled with a little sea salt on top for the salty-sweet goodness.
- All purpose flour - My favorite flour for making classic brownies. You can sub gluten free 1:1 baking flour if you prefer.
- Cocoa powder - A must for all brownie recipes!
- Butter - Unsalted; though you can probably get away with using coconut oil instead, I think it’ll impact the overall taste/texture, so I don’t recommend it.
- Chocolate - The chocolate is a major part of this recipe, so be sure to use your favorite kind! Personally, I love dark chocolate, so I used 72% chocolate -- I wouldn’t go lower than 60% and anything higher than 80% might be a tad too bitter in my opinion.
- Cane sugar - Again, these brownies are not meant to be healthy, but you can use coconut sugar if you’re wanting them to be a little less sweet.
- Eggs - Eggs are key in order to get the correct texture! I haven’t tested this recipe without eggs, so I’m going to recommend NOT substituting them out.
- Vanilla extract - Another necessary ingredient that helps to pull everything together and balance out the flavors.
Step 1: Melt the chocolate. First, melt the butter and dark chocolate in a saucepan, whisking continuously until smooth, then set it aside.
Step 2: Whisk the wet ingredients. Add the eggs, sugar and vanilla to a large bowl, then whisk them together by hand for 45 seconds, which will help to create the crinkle top of the brownie.
Step 3: Stir in the dry ingredients. Add the flour, cocoa powder and salt to the same bowl, then use a rubber spatula to fold them into the wet ingredients for about 20 seconds. Then, pour in the melted chocolate and fold until everything is combined.
Step 4: Bake the cupcakes. Transfer the batter into your cupcake liner, then bake the cupcakes for 23-26 minutes or until a toothpick comes out with just a few crumbs on it.
Expert tips and FAQs
- Be sure to whisk the eggs and sugar with the melted chocolate and butter quickly for about 45 seconds; this will ensure the brownies have that nice cracked top.
- If you prefer brownies with icing, try adding a dollop of my favorite chocolate buttercream icing.
- To check for doneness, you want the toothpick to come out mostly clean, but it’s ok if there are a few crumbs on it.
Can they be made vegan/gluten free?
Though I try to make most of my recipes healthy, sometimes you just need a good old fashioned brownie cupcake! This recipe uses more traditional brownie ingredients, like butter, eggs and sugar, so I don't’ think they can be made vegan. To make them gluten free, simply use gluten free all purpose flour instead.
How long should I bake these for?
Generally, the bake time is between 23-26 minutes. If you want them to be on the softer side, 23 minutes is the way to go. If you want the outside to be extra crispy/crunchy, opt for 26 minutes.
- Room temperature: Brownies taste best if consumed within 24-48 hours. Store them in an airtight container at room temperature for 1-2 days.
- Freezer: If you’re not going to eat them all within 1-2 days, freezing them is the way to go! Wrap them individually in plastic wrap, then place them in a freezer-safe bag for up to 4 months.
More chocolate dessert recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
- ¾ cup butter unsalted
- 2 oz. chocolate chopped; dark or semi sweet (approx. ⅓ cup)
- 1 ½ cups cane sugar
- 2 eggs
- 1 ½ teaspoon vanilla extract
- 1 ¼ cups all purpose flour
- ¾ cup cocoa powder
- 1 teaspoon salt
- 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 wait 10 minutes before carefully removing from tin and transferring to a cooling rack. Enjoy!
UPDATE NOTE: This post was originally published in March 2017. It was updated with new text and photos in August 2021.